Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Chocolate Stout Bundt

Maybe my site should have been called What the “Forks” for Dessert?……..hmmmm. My renewed love of baking has me making desserts……ALOT!!!!!

After making Corned Beef Tacos and Rueben Pizza, I had one Guinness Stout beer left from all the corned beef I cooked………Just toss the corned beef into a cockpot and cover it with the beer……..no muss…….no fuss. Except for that extra beer. Tim and I are teetotalers, so what to do with that beer? Chocolate Stout Bundt Cake……… who would think a chocolate cake made with beer………..not me!

Pinterest is a wealth of information. I came across a recipe for a Chocolate Stout Cake. The original recipes was from Fine Cooking, but I tweaked it just a bit…….I really did not think a beer in a dessert would taste very good, what a surprise …….even the batter was yummy. I know, you are not suppose to eat stuff with raw eggs in it, but in my life time I have eaten copious amounts of raw batter dough, and lived to tell the tale.

But seriously, the  elderly, infants, and those with impaired immune systems should not eat any foods with raw eggs in them due to the risk of Salmonella. 

Back to my little cakes………..they came out moist and the beer must have made the chocolate………more chocolaty. I made mine in individual size, but you can make one big cake in a regular size bundt pan if you wish. A simple chocolate glaze makes the Chocolate Stout Bundt Cake an elegant looking, chocolate dessert fit for St Patty’s Day or anytime you want a fancy dessert.

Chocolate Stout BundtCollage

 

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Chocolate Stout Bundt

Chocolate Stout Bundt Cake

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

My take on the Fine Cooking version.


Ingredients

  • 1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
  • 1/3 cup dark molasses
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder (extra for dusting the pans)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/4 cups unsalted butter, softened at room temperature
  • 1-1/2 cups packed light brown sugar
  • 3 large eggs
  • 6 oz. semisweet chocolate, very finely chopped
  • For the glaze:
  • 3/4 cup heavy cream
  • 6 oz. semisweet chocolate

Instructions

  1. Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
  2. In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
  3. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
  4. Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
  5. Make the glaze:
  6. Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
  7. Drizzle cakes with glaze and then let cool.

Keywords: stout beer, chocolate, cake, bake, bundt

 

Cast Iron Cake

Cast Iron Cake

Cast Iron Cake

 

I have a new love……….it’s a cast iron skillet. Where has it been all my life?????

I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.

While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!

So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.

The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!

Cast Iron Cake Collage

 

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Cast Iron Cake

Cast Iron Cake

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Dessert
  • Method: bake
  • Cuisine: American

Description

Adapted from Kitchen Daily recipe……..


Ingredients

  • For the Cake:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/4 teaspoon vanilla
  • For Frosting:
  • 1/4 cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 1/2 cup toasted pecans chopped
  • 2 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350*
  2. Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
  3. In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  4. Set cake aside.
  5. To make the frosting:
  6. In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.

Keywords: chocolate, cake, bake, cast iron, skillet

 

Chocolate Raspberry Cookie

Chocolate Raspberry Cookie 

Chocolate Raspberry Cookie

Well………… how nice that ‘Date Night Dinner’ is the day before Valentine’s Day…………I made this cookie last weekend and allI can say is, delicious. It has some of my favorite things………chocolate, raspberries, almonds……….and more chocolate. Bonus, it only serves two, so no leftovers…….wait!!!!!……. maybe not a bonus. Anyway, it was super easy to make, tastes like it took a lot of effort, and I think it looks like a million bucks.

So after you have served your Poor Mans Lobster (shameless plug)…….impress your sweetie with this cookie……it’s meant to be shared……..pssst it doesn’t have to be Valentines Day to share this with your sweetie 😉  Continue reading “Chocolate Raspberry Cookie”