There is no occasion too ordinary that does not deserve recognition and celebration. For any reason, be it a birthday, anniversary, honor your national heritage, a promotion, or simply because the whole family is together, a celebratory acknowledgement is welcome and cake is the perfect finale.
If you are partial to chocolate cake, then chocolate stout cake is a terrific stand in. This is a very moist cake with deep dark chocolate flavor. Guinness Stout enriches the chocolate without any boozy aftertaste. Adding the Guinness to the cake makes a moist cake with deep malty and dark chocolate flavor. The extra bonuses are, it is simple to make, baked in one pan, and does not require fancy cake decorating skills. Chocolate Stout Cake is perfect in its simplicity as well as flavor.
I believe chocolate stout cake would taste delicious by itself without frosting, or just simply topped with whipped cream. Yet, it is nice to give cake more pizzazz and a creamy rich frosting will compliment the dark chocolate. Also, adding white frosting creates a cake that resembles a pint of stout. Many recipes frost chocolate stout cake with dark chocolate ganache, or cream cheese frosting. Fortunately, I discovered one made with white chocolate and cream cheese frosting and that sealed the deal for me. Normally, cream cheese frosting does not excite me, but add some white chocolate to it, I just knew it would be spectacular.
Baking with stout is not a novel idea. According to Anne Byrn in her book American Cake, people across the globe have baked with ale, porters and cider for ages. Centuries ago people used to make their own ale or cider. This common ingredient was often included in baked goods to keep cakes moist and add extra flavor. During that time, cakes were cooked inside a cast iron pot with a lid and placed directly on top the hot embers of the home fire. These were not like the delicate cakes that we now know and love, but hearty ones with preserved and fermented ingredients.
Traditional Irish Stout Cake is more like a spice cake with raisins and citrus. The origin of this type of cake could date back several hundred years. I am not sure when chocolate stout cake became popular in Ireland, or the US, yet I believe it was an inevitable pairing. Chocolate and stout are perfect mates.
My recipe for Chocolate Stout Cake is a combination of three recipes. From my research, I discovered Chocolate Stout Cake is not for the faint at heart. One recipe I found uses a pound of butter for one cake. That is more like a pound cake with all that butter. I was hoping for something not so heavy, and kept searching for a “lighter” version. Nigella Lawson’s recipe from the New York Times came through. Her recipe for Chocolate Guinness Cake uses only 10 tablespoons of butter, and another bonus includes 1 cup of Guinness. The other recipes I found used a half cup of stout. This was an easy decision to make, less butter… more stout. I believe that is a fair trade.
I was thrilled when I discovered Donal Skehan’s recipe for White Chocolate Cream Cheese Frosting. His Chocolate Guinness Cake recipe is like the other ones I researched, but his idea of adding white chocolate to the cream cheese frosting is brilliant. The past few times I made frosting with white chocolate has been nothing but extraordinary.
Additionally, I discovered a recipe for stout simple syrup from Steve McDonagh and Dan Smith. I added chili powder to the syrup then drizzled it over the frosting. I thought the stout syrup would resemble the amber stout making its way up through the white foam in a pint. Honestly, I could drizzle this stuff on anything. Right now, I am wondering how it would work in whipped cream, ice cream, or espresso martinis.
I am sure there are many potential adaptations for my pieced together cake. Most recipes for Stout cake select Guinness as the stout of choice. Fortunately, there are so many stouts to choose from, why not have some fun with it? I may try a stout from a local microbrewery the next time I make Chocolate Stout Cake.
Chocolate Stout Cake is a perfect cake to celebrate Saint Patrick’s Day. Yet, it is too delicious to serve only once a year. I know I will want to make it for any time good cheer is on the menu.
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