Fudgy Chocolate Stout Cake

By • February 7, 2010 • 25 Comments



Author Notes: This is one of the easiest things in the world to bake. These egg-free, dairy-free cakes always fascinate me. In Shirley Corriher’s book BakeWise, (a great book for the baking-obsessed) she has a similar recipe for Crazy Cake, and she mentions the importance of the water getting to the flour before the oil does or the cake may not hold together well. Very science-y, but I believe her. So I added my oil at the end. Her method is the mix-in-the-pan kind. I prefer the separate bowl method, because then you get to lick the bowl, which after all, is half the fun of making a cake. Adapted from the Double Chocolate Cake recipe in the Betty Crocker Cookbook. Makes enough batter for 1 dozen cupcakes. - mrslarkinmrslarkin

Food52 Review: The words chocolate and stout grabbed me before even I realized this was a no-dairy recipe. I had this crazy notion that the best baked goods involved eggs, but this fantastic cake proved me wrong. Plus, it couldn’t have been easier to make: With the exception of the beer – I used bottled Guinness Extra Stout – all ingredients are probably in your pantry and the batter comes together in minutes. The cake has a surprisingly light texture and deep chocolate flavor with a slightly bitter edge from the stout and coffee. I couldn’t resist a piece barely cooled from the oven, washed down with the rest of the stout. Yum! - MidgeMidge

Serves 2 chocoholics or 8 normal people

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 7 tablespoons cocoa powder, not dutched
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Guinness Stout
  • 1/2 cup espresso or strong coffee
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 1 teaspoon apple cider or white vinegar
  • 1/2 cup vegetable oil
  1. Preheat oven to 350 degrees F. Set oven rack to middle. Grease an 8” cake pan with cooking spray, then line with parchment and lightly spray the parchment. (This is in case you decide to remove cake from pan and frost completely. But usually we just frost the top and eat it right out of the pan.)
  2. Whisk flour, sugar, cocoa, baking soda and salt in a medium bowl.
  3. In a measuring cup, mix together stout, coffee, water, vanilla and vinegar. Stir into the flour mixture a few turns, then add your oil and combine until you have a smooth batter.
  4. Pour into prepared pan. Place in oven and bake for 30 to 35 minutes. Check with cake tester, which should come out very slightly moist. Remove from oven and let cool on rack.
  5. Turn out onto cake plate. Peel off the parchment and lick off the stuck-on fudgy layer - I won't tell. Dust cake with powdered sugar, or cover with frosting. Enjoy with a cold glass of milk!
  6. Alternatively, this recipe makes 1 dozen cupcakes. Bake for 18 - 23 minutes. Cool cupcakes. Frost with your favorite frosting or dip tops into a simple icing made of confectioner's sugar, cocoa powder and coffee. Decorate top with a fresh coffee bean while icing is still tacky.
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Tags: chocolate cake, dairy-free, Desserts, Easy, nut free, Vegan

Comments (25) Questions (1)

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Diana_2013

13 days ago veggiesfromheaven

I made this cake because my son made a strong cup of espresso and forgot about it! I used all espresso (instead of 1/2 espresso, 1/2 stout) and served it with a dollop of whipped cream for those who wanted it. Just fabulous. Mocha cake :).

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over 1 year ago vanillasand

This cake is lovely! It has a really comforting, boxed-mix (in a great way of course) taste and a light, springy texture. I threw in a couple of floured chocolate chips in there and used vanilla soy milk instead of stout (didn't have any)

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, vanillasand! So great to hear. This is our favorite cake!

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over 2 years ago steph (whisk/spoon)

made this this weekend, and it keeps getting better! so tasty!
http://wp.me/p3eZN-1fp

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Steph, that is awesome! Really glad you liked it. Thanks for letting me know. Your blog is great!

Img_1958

about 3 years ago gingerroot

I made this for a friend's birthday today and everyone loved it! Surprisingly light and moist, yet perfectly rich without being too sweet, this is my new favorite chocolate cake. Thanks for a great recipe, mrslarkin!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome! So great to hear, gingerroot!! Glad everyone liked the cake!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I plan on making this cake but all I have is dutched cocoa valhrona and biernsdorp can I use a dutched cocoa? If I can is there anything I need to do with the recipe to compensate for this type of cocoa or should I go get a regular cocoa?

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I've never tried this recipe with dutched cocoa. In a lot of baking, when using Dutch process cocoa in place of regular cocoa, you may have to change the leavening to baking powder since the dutched cocoa has had it's acidity reduced. But in this recipe, the coffee, beer and vinegar are acidic so it might work as is. If you don't want to go out and buy new cocoa, keep the baking soda, and try adding a teaspoon of baking powder, too. Of course, I could be completely wrong. Good luck! P.S. here's an informative thread from foodpickle: http://www.food52.com/foodpickle...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks MrsLarkin, I never really quite understood the dutched vs regular or natural except for the alkaline. I guess I could use Hershey's in a pinch. I'll let you know how it comes out. Thanks I'll check out the thread.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

p.s. all i ever use for chocolate cake is Hershey's, so if you have it, go for it!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

When I make my favorite chocolate cake recipe I always use hersheys, I buy the other stuff for other things I am so happy to hear hershey's cocoa is ok for this. Going to make it now!!!

Christine-28_small(1)

about 3 years ago cheese1227

Very rich and delicious -- and Vegan too! Thanks for pulling me out of a jam, Mrs. Larkin.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay!! So glad it worked out for you, cheese.

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about 3 years ago gingerroot

This is my kind of cake...filled with all the good stuff, Guinness, chocolate, espresso!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hee! We love this cake like crazy. thanks gingerroot!

Dsc_0675-x2a

over 3 years ago Sagegreen

Gorgeous, too!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! This one never lasts very long around here.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I used to have an eggless cake recipe several years ago, which of course I've lost or misplaced. And I love the chocolate-stout combination so much. This looks perfect, and your photo is lovely. Isn't Shirley Corriher a gem! Thank you for this.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're so welcome! I heart Shirley.

Newliztoqueicon-2

over 3 years ago Lizthechef

We'll be over for dessert...

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Ha! Anytime!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

P.S. I've got extra Guinness for you.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds really yummy! Too bad my vegan friend doesn't like chocolate.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! This is super easy to throw together. We aren't vegan, but it's my family's favorite chocolate cake.