Has anyone tried using stout beer instead of coffee? Maybe a coffee stout? I wonder how that would turn out...?

  • Posted by: Jenny Y
  • August 8, 2016
  • 1123 views
  • 5 Comments
Chocolate Bundt Cake
Recipe question for: Chocolate Bundt Cake

5 Comments

Jenny Y. August 10, 2016
I made it last night, using some coconut porter I had already opened on hand, and it turned out fantastic like everyone else has said. The texture is super moist and tender, and the beer only adds a subtle flavor; I think if I tried an even darker beer it might have been a bit more intense. Anyway, I'm loving it for breakfast and will make it again and again trying different variations of fluids!
 
Nancy August 10, 2016
Wonderful!
Another member of the "anything-for-breakfast" club....
 
Jenny Y. August 8, 2016
Thanks for all the links Nancy! I have made the Smitten Kitchen version before and loved it, but I wondered since the ingredient proportions are a bit different, how this one would turn out if I simply swapped the coffee for the stout. But I'll give it a try and see what happens (maybe I'll start with half coffee and half stout)!
 
Nancy August 8, 2016
I think your idea of a coffee stout instead of the brewed coffee is lovely. You will retain some of the coffee flavor (more subtly, I think) and gain the depth of flavor and extra lift from the beer.
When I looked at the specific two recipes closely, they looked similar not identical on fat, flour, sugar and the liquid (coffee/beer).
Hope it's a lovely success!
 
Nancy August 8, 2016
There are tons of chocolate stout cakes out there...it's a classic, great taste combo!
So go for it with the Kelsey Banfield recipe :)
Or try one of these (everybody in the pool...nigella, smitten kitchen, king arthur flour, chuck hughes etc):
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=chocolate%20stout%20cake
Or this one from Clodagh McKenna with Guinness:
http://www.clodaghmckenna.com/home/recipes/?id=119
 
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