Chocolate Stout Cake
A rich and decadent chocolate cake made with stout beer and prunes, creating a moist, complex flavor. This bundt-style cake combines the deep notes of chocolate and beer with the natural sweetness of prunes.
Ingredients
- •1 stick unsalted butter
- •½ cup stout
- •½ cup pitted prunes
- •3½ oz bittersweet chocolate
- •1¼ cups all-purpose flour
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •2 whole large eggs
- •1 cup dark brown sugar
- •1 teaspoon vanilla
- •1 serving Stout Crème Anglaise
- •1 tablespoon confectioners sugar
- •1 piece bundt pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
10 min
- 2.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
10 min
- 3.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
10 min
- 4.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
45 min
- 5.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
40 min
