Unfortunately I don't have a copy of "Cake Keepers Cakes" book and had to search the internet for whatever recipes that have been published from this book. I came across a few and decided to bake a chocolate cake which uses stout. Actually using stout in a cake is not new to me as I had made Chocolate Guinness Cupcakes when I first started blogging. The stout really enhances the cocoa in this particular recipe and it gave the cake an intense chocolate colour. The glaze is simply to die for and I can only say that this is definitely a keepsake recipe and also no creaming is involved. What more could I ask for!
Stout and Chocolate Snacking Cake with Chocolate-Stout Glaze
Recipe Adapted from "Cake Keeper Cakes" by Lauren Chattman
Ingredients for the Cake
1/2 cup stout, such as Guinness
112g (1 stick) unsalted butter, softened
6 tablespoons unsweetened Dutch process cocoa powder
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, lightly beaten
1/3 cup light sour cream
Ingredients for the Chocolate Stout Glaze:
1/4 cup stout
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, finely chopped
Method for the Cake:
1) Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2) Combine the stout and butter in a saucepan and bring to a bare simmer. Remove from the heat and whisk in the cocoa powder and cinnamon until smooth. Set aside to cool.
3) Combine the flour, brown sugar, baking soda, and salt in a large mixing bowl. With a wooden spoon or electric mixer, stir in the stout mixture, egg, and sour cream until just combined. It's okay if there are still a few lumps in the batter.
4) Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Set the pan on a wire rack and let the cake cool completely in the pan.
To Make the Glaze:
1) Combine the stout and corn syrup in a small, heavy saucepan and bring to a boil. Remove from the heat and whisk in the chocolate until shiny and smooth. Let cool to warm room temperature and spread the sauce over the top of the cake. Let stand until the sauce is set, about 1 hour. Cut the cake into squares and serve.
2) Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.