CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
DOUBLE STOUT CHOCOLATE BUNDT CAKE
Stout in the cake and stout in the ganache! This double stout chocolate bundt cake is studded with slivered dark chocolate for even more intense flavor. Every chocoholic's heaven!
Provided by Shinee
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
- To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it's warm and runny.
- Store the cake in the fridge for up to 5 days.
Nutrition Facts : Calories 474 kcal, Sugar 39 g, Sodium 168 mg, Fat 24 g, SaturatedFat 14 g, Carbohydrate 61 g, Fiber 3 g, Protein 7 g, Cholesterol 86 mg, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
DOUBLE CHOCOLATE PANCAKES
These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.
Provided by Phoebe Jelliffe-Scott
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
- Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g
DOUBLE-CHOCOLATE CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
- For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
CHOCOLATE STOUT CAKE
Make and share this Chocolate Stout Cake recipe from Food.com.
Provided by susie cooks
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in the center of the oven and preheat to 350 degrees.
- Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
- Tap out excess.
- In a small saucepan over high heat, bring the stout and molasses to a simmer.
- Remove from heat and let stand while preparing the batter.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
- Scrape down sides as needed.
- Beat in eggs one at a time, scraping down after each addition.
- With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
- Scrape down sides of bowl and then beat for 20 seconds until smooth.
- Stir in chopped chocolate.
- Spoon batter into prepared pan, spreading evenly.
- Run knife through batter to eliminate air pockets.
- Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
- Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
- To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
- Whisk until chocolate is melted and smooth.
- Let cool for 5 minutes before drizzling over cake.
- Drizzle glaze over cake.
- If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
- Glaze when ready to serve.
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
Steps:
- Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
- Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
- Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
- In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
- Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
- Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
CHOCOLATE STOUT CAKE
I found a recipe for Chocolate Guinness Cake online at http://www.domesticgoddess.ca/recipes.php?recipe=10193 and tweaked it to suit the tastes of my family. They loved it! This is a very dark, rich, moist and heavy cake, so small slices are encouraged.
Provided by YummySmellsca
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F, and grease and line a 9 inch springform tin.
- Pour the stout into a large saucepan, and add the sliced butter.
- Heat until the butter is melted, and remove the saucepan from the heat. Stir in applesauce.
- Whisk in the cocoa and sugar.
- Beat the yogurt with the egg, yolks and vanilla, then pour into the saucepan. Stir well.
- Stir in the flour and baking soda with a spatula (batter will be thick and dense).
- Pour the batter into the greased and lined tin, and bake for an hour.
- Leave to completely cool in the tin - this is very important because it is quite a large, damp cake.
Nutrition Facts : Calories 276.6, Fat 7.5, SaturatedFat 4.1, Cholesterol 48.6, Sodium 259.8, Carbohydrate 47.4, Fiber 1.6, Sugar 25.5, Protein 4.2
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
DOUBLE CHOCOLATE CAKE II
If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!
Provided by Sally E. Forsythe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g
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