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Dec 21, 2006 07:35 PM

Fine Cooking

I made a chocolate stout cake from Fine Cooking #61. The recipe is on page 42. I can't find the recipe now and would like to make it. If anyone has it, could you post it please!?!

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  1. Here it is. I knew there was a reason I saved all of these mags. enjoy!!

    Chocolate Stout Cake

    1 1/4 cups stout
    1/3 cup dark molasses
    1 2/3 cups AP flour
    3/4 cup of unsweetened natural cocoa pwdr, more for the pan
    1 1/2 tsp baking pwdr
    1/2 tsp bakiing soda
    1/2 tsp table salt
    10 ounces unsalted butter (1 1/4 cups)
    1 1/2 cups of packed light brown sugar
    3 large eggs, room temp
    6 ounces semi-sweet chocolate
    chocolate glaze, optional

    -rack in centre of oven 350%
    -butter bundt pan, lightly coat with cocoa
    -in small saucepan, high heat, bring stout and molasses to simmer,remove from heat and let stand.
    -sift together flour, cocoa pwdr, baking pwdr and soda and salt.
    -with stand or hand mixer, cream butter until smooth on medium speed. add brown sugar and beat until fluffy, about 3 minutes. beat in the eggs, one at a time, scape the mixer as needed.
    -on low speed, alternate adding the flour mixture and the stout mixture to the bowl, beginning and ending with flour. beat at medium speed for 20 seconds when added.
    -stir in chopped chocolate
    -spead mixture into pan, running knife through it to eliminate air bubbles.
    -bake until wooden skewer comes out with only a few moist crumbs. 45-50 minutes
    -set pan on rack to cool for 20 minutes.
    -invert cake, let cool until just barely warm.
    -drizzle with glaze


    3/4 cup heavy cream
    6 ounces semi-sweet chocolate

    -bring cream to boil over high heat.
    -remove from heat and add chocolate
    -let stand one minute, then whisk until chocolate is melted and smooth
    -let stand for 5 minutes before drizzling over barely warm cake

    3 Replies
    1. re: tartetatin

      Wow, this looks good! Is this a fair sturdy/fool-proof recipe? I've had some recent bundt cake disasters (undercooked even though looked/tested done) and I'm a bit shy, but this looks awesome!

      1. re: eriberri

        It was great. I made it in mini bundt pans and gave it away as gifts to the people I work with. They raved about it. I am making it again now that I have the recipe (THANK YOU!) for Christmas Eve dinner with my family.

      2. re: tartetatin

        You are a life saver! My husband really wanted to try this recipe and I can't find it after using it last week! Guess I cleaned a little too well. I have now entered it into my recipe database for future reference. Thank you, thank you!

      3. tracee,
        I omitted the bits about mini bundts, they take less time. about 35 minutes. I was glad to help. Have a lovely holiday!

        1. Hey tracee, I just noticed in the current Best of Fine Cooking Chocolate issue for the holidays, a reprint of the recipe you requested - Chocolate Stout Cake - just in case you would like an original copy. They are still on the newstand if you want to pick one up.