Chocolate Stout Cake
Author: Lyn of the Lovely Pantry
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- 2 Cups All Purpose Flour, unbleached + more for dusting the pan
- ¾ Cup unsweetened Cocoa
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- ¾ Cup (1½ Sticks) Unsalted Butter, softened
- 1 Cup packed Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Tsp Vanilla
- 3 Eggs
- 1 Cup Stout, at room temperature (I used Jamaican Dragon Stout)
- 1½ Cup Icing Sugar
- 3-4 Tbsp Hot Water
- 2 Tbsp Green Sprinkles
- Preheat oven to 350F
- Spray a 10 inch Bundt Pan (a 13 X 9 inch baking pan) with cooking spray, then dust with flour
- Combine flour, cocoa and salt in a medium bowl. Set aside
- Beat butter, brown sugar and granulated sugar with a mixer at medium speed until light and fluffy
- Beat in vanilla
- Add eggs, one at a time, beating after each addition
- Add flour mixture alternately with stout, beating after each addition
- Pour batter evenly into prepared pan
- Bake for 35-40 minutes until a sharp knife or toothpick inserted into the centre comes out
- clean
- Allow to cool completely in the rack
- In a small measuring cup, sift in icing sugar. Add hot water and stir until smooth. Pour over the cake and add sprinkles for final touch
Recipe by Lovely Pantry at https://lovelypantry.com/2012/03/chocolate-stout-cake/
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