When I first saw the recipe for Chocolate Stout Cake in the October 2009 issue of Bon Appetit, I thought… why would I waste good chocolate stout on a cake? Incidentally, I was at a class at Formaggio Kitchen last weekend where they served Brooklyn Brewery’s Dark Chocolate Stout. I liked it… but I didn’t truly appreciate it until I had the Rogue Chocolate Stout again. The Brooklyn is faaaaar superior. But I didn’t finish my beer on Friday night, and the recipe came to mind.
I had quite a bit of leftover beer so I made a double recipe. It may be time for me to get a new mixer, as I reached capacity.
The cake itself was very moist and flavorful. It wasn’t overly sweet and it had just the tiniest hint of stout. As the recipe suggested, I waited until the next day before making the icing. The recipe calls for a chocolate ganache frosting. You really can’t go wrong with chocolate ganache, can you?
I stirred the ganache every so often but I let the ganache sit in the refrigerator for too long. I left it out at room temperature for a bit which made it a little easier to spread, but it wouldn’t quite stick to the cake. No pretty pictures, just the picture I took of the work cake (all bundled up and ready to go!)
It’s not overly chocolately but the ganache does make it quite rich. I think I would opt for a more simple icing next time. (I tried it with my cool whip/nutella concoction and that was pretty tasty.)
I would make this cake again… except that I also realized that chocolate stout tastes just as terrific when it has been sitting out in the open at room temperature overnight. It would be difficult to pick between making cake or enjoying the beer as is!