Chocolate Stout Cake with Cherries: Fudgy and Flourless!
Jackie Dodd-Mallory
(Senior Editor)
Chocolate Stout Cake with Cherries: Fudgy and Flourless!
Chocolate stout cake is the perfect way to get back into your life after getting lost in writing a book. It’s like asking for forgiveness for your comprehensive neglect without actually apologizing for fear of reminding everyone how absent you’ve been as you waded through 30,000 words.
It’s also a reminder that flour is unnecessary in chocolate cake, it’s so much better without. So rich, dense and delicious it doesn’t even need frosting. As if the cake is above frosting, outgrown the need for it.
I would never dissuade you from a frosting related endeavor, live your truth. But if I WAS to frost this magical chocolatey beerified treat, it would be with something just as profanely mature, and wide-eye inducing.
I’ll give you some examples, just in case you are, in fact, contemplating topping this cake with something: salted caramel whipped cream, espresso ganache, bourbon mascarpone frosting.
Or, just get a pint of ice cream (salted caramel? espresso rum? horchata?) and make it a ridiculous sundae. Just make sure to serve it with a stout.
Chocolate Stout Cake with Cherries: Fudgy and Flourless!
Ingredients
- 6 oz dark chocolate 60%, chopped
- 1/3 3oz cup stout
- ½ cup 114g butter, chopped
- 1 ¼ 250g cups granulated sugar
- 4 large eggs
- 3 tablespoons 45g vegetable oil
- ¾ cup 88g cocoa powder
- 1 teaspoon 6g salt
- 2 tablespoons 16g cornstarch
- 1 cup 160g pitted dark cherries
Instructions
- Preheat oven to 350°F.
- In the top of a double boiler over a simmering water add the chocolate, beer and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted, remove from heat.
- In a mixing bowl whisk together the sugar and eggs until well combined. Stir in the oil. Sprinkle with cocoa powder, salt and cornstarch, whisk until well combined.
- Stir in the chocolate and the cherries until combined.
- Place a round of parchment paper inside a 10-inch spring form pan, rub the inside of the pan and the parchment paper with butter.
- Pour the batter inside the prepared pan in an even layer.
- Bake for 40-45 minutes or until the top is puffed and no longer looks wet, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a serving plate.
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