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King Arthur Flour's Chocolate Stout Cake

somervilleoldtimer Feb 26, 2011 09:51 AM

I just made this for a loved one's birthday, having seen the recipe in the catalogue. It starts with melting butter in stout and adding cocoa. I used Guiness Double Stout. The cake has an interesting flavor, deep and murky, sort of like a good stinky cheese, but that makes it sound really unappealing and in fact it's quite delicious. Despite the large amount of sugar, the cake does not come off as very sweet -- refreshingly so, in fact. I have iced it with a buttercream using some 72% chocolate, some unsweetened chocolate, butter and confectioner's sugar. I took King Arthur up on his suggestion of adding some coffee powder to the icing, and I think the mocha flavor will nicely complement the cake. One final note -- the layers took about an hour to bake, not the 35 minutes suggested by the recipe, but it may be just my oven.

I will let you know how the finished cake goes over when we slice it.

  1. m
    magiesmom Feb 26, 2011 12:06 PM

    I love this cake and have made it often, but cut the sugar considerably

    1. h
      HillJ Feb 26, 2011 12:14 PM

      Worth sharing the recipe and I cut a good deal of the sugar as well. Last time my daughter made the cake she iced it with a beer glaze and it was a nice choice that also refreshed the cake recipe. Good call somervilleot.

      5 Replies
      1. re: HillJ
        magiesmom Feb 26, 2011 12:34 PM

        I realized after looking at the link that I make the smitten kitchen version which is a bundt and not layers because I don't like the extra frosting. For me, also a ganche glaze with some espresso powder is a good topping. or sometimes just a smidge of unsweetened whipped cream.

        1. re: magiesmom
          HillJ Feb 26, 2011 12:46 PM

          4 cups of sugar in anything would make me think twice but the cake is very adaptable. http://smittenkitchen.com/2006/11/gan...
          SK's adaptation contains half the sugar!

          1. re: HillJ
            magiesmom Feb 26, 2011 02:48 PM

            Sk's adaptation makes half as much cake! It uses half as much flour and butter too! I make that amount but with 1 1/4 c sugar.

            1. re: magiesmom
              HillJ Feb 26, 2011 02:51 PM

              Oh I noticed that. I was focused on the large amt. of sugar. I don't have a super sweet tooth but I bake a ton of sweets and my inner rivalry is legend.

              1. re: HillJ
                magiesmom Feb 26, 2011 02:54 PM

                well, you are correct in that this cake, more tan some others, is quite adaptable!

      2. s
        somervilleoldtimer Feb 26, 2011 05:37 PM

        I'm glad to know that it will work with less sugar. I hadn't really paid attention to that until I was measuring out 3 cups of flour and then 3 cups of sugar! Whoa, that's a lot of sugar. But the bits around the top edge that I cut off before icing the thing didn't taste that sweet, despite the 3 cups. I'll have to pay attention when we eat the cake, especially now that it's iced with a not very sweet icing. . I'm also intrigued by HillJ's daughter's beer glaze. Was it beer and sugar?

        1 Reply
        1. re: somervilleoldtimer
          HillJ Feb 26, 2011 06:52 PM


          The glaze recipe is about a third of the way down the page.

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