It is even better the second day after baking. In fact, that slightly fallen center is always the most luscious part of the cake. This cake is most luscious when slightly underbaked, falling a bit in the center. For more intimate occasions, make a half recipe and bake in 2 8 inch pans for about 30 minutes. Usually I frost and serve one or two layers and freeze the rest -this cake may be even better after being frozen. Bake and serve it as written in a giant three layer ganache frosted cake for a special occasion, although be forewarned that it will probably not fit under any cake dome you own. Everyone always says they prefer this one.
I have been making it at least ten years and have given up trying any other chocolate cake recipe. This chocolate cake will make you famous. Place third cake layer on top frost top and sides of cake with remaining frosting. Place a second cake layer on top spread top with ⅔ cup frosting. Scoop ⅔ cup frosting on top and spread evenly with offset spatula. Place 1 cake layer on a cake platter or large plate. Chill frosting, stirring occasionally, until spreadable, about 2 hours. Whisk until chocolate is melted and mixture is smooth. bittersweet or semisweet chocolate, chopped. Turn cakes right side up and let cool completely.īring 2 cups heavy cream to a simmer in a medium saucepan. Run an offset spatula around sides of cakes to loosen, then invert cakes onto a wire rack remove parchment. Transfer pans to a wire rack and let cakes cool 10 minutes. Bake cakes until a tester inserted into the center comes out clean, 30–35 minutes. Step 3ĭivide batter evenly among prepared pans smooth surface. Using a rubber spatula, fold batter just until combined and no dry spots remain. Scrape down sides of bowl and add dry ingredients. Add stout mixture and beat until combined. Using an electric mixer on medium-low speed, beat 4 large eggs and 1⅓ cups sour cream in another large bowl to blend. Meanwhile, whisk together 4 cups (500 g) all-purpose flour, 4 cups (800 g) sugar, 1 Tbsp. Add 1½ cups Dutch-process cocoa powder and whisk until mixture is smooth. Bring 2 cups stout and 2 cups unsalted butter to a simmer in a medium saucepan. Coat three 8″-diameter cake pans with unsalted butter and line with parchment paper rounds butter parchment. Place a rack in middle of oven preheat to 350°.
Choclate cake recipes with no expresso powder plus#
It yields three layers of cake-enough to make a towering layer cake or a two-layer cake plus a batch of cupcakes.
This exemplary Guinness chocolate cake recipe comes from Barrington Brewery in Great Barrington, Massachusetts, where it’s been a mainstay for years. The result is supremely rich but balanced cake, layered with a silky, fudgy chocolate ganache. For the deepest chocolate flavor, use Dutch-process cocoa powder, which is less acidic than natural cocoa. Stout, such as Guinness, adds intense moisture to the cake’s layers and offsets the dessert’s sweetness with a touch of bitterness. In this recipe for chocolate stout cake, the beer serves a similar purpose. For example, adding espresso powder to brownies deepens their flavor without necessarily leaving a distinguishable trace of coffee. This chocolate stout cake recipe abides by the principle that when making a chocolaty dessert, adding a complementary ingredient helps the chocolate shine. The secret to unbelievably moist, robustly flavored chocolate cake? It’s beer.
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