Comments on: Chocolate Stout Cake http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 10:44:47 +0000 http://wordpress.org/?v=2.3.1 By: nomadfoodie http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-16764 nomadfoodie Wed, 29 Jul 2009 15:11:24 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-16764 I made this cake in a 12-cup bundt pan. Got good reviews: very dense and rich with an excellent crumb, although a little dry by my standards - but then, I did reduce the sugar by 20%. (This was because my husband did not want to part with his Guinness, and instead offered a fizzy malt drink he'd bought instead.) The cake took about 75 mins to bake in my convection oven (since it's convection, I reduced the temperature by 25 F). I glazed the cake with a simple ganache while the ganache was warm, using 200ml heavy cream (less than a cup) and 200g semisweet chocolate. That was more than enough ganache to glaze a bundt cake. I made this cake in a 12-cup bundt pan. Got good reviews: very dense and rich with an excellent crumb, although a little dry by my standards - but then, I did reduce the sugar by 20%. (This was because my husband did not want to part with his Guinness, and instead offered a fizzy malt drink he’d bought instead.) The cake took about 75 mins to bake in my convection oven (since it’s convection, I reduced the temperature by 25 F). I glazed the cake with a simple ganache while the ganache was warm, using 200ml heavy cream (less than a cup) and 200g semisweet chocolate. That was more than enough ganache to glaze a bundt cake.

]]> By: terri http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-16364 terri Mon, 20 Jul 2009 11:36:44 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-16364 Thank you so much for this fabulous recipe. My husband's father had had a similiar cake in Ireland a few years ago and was wishing he could have it again for his birthday. He thought this was even better than the one he had and just loved the Ganache frosting as well. For the party poopers who complain about the caloric intake, as others have said go for a walk, run or do the stairmaster before or after. Life is too short to eat rice cakes on your birthday! Again, Mahalo for this wonderful recipe. Thank you so much for this fabulous recipe. My husband’s father had had a similiar cake in Ireland a few years ago and was wishing he could have it again for his birthday. He thought this was even better than the one he had and just loved the Ganache frosting as well.
For the party poopers who complain about the caloric intake, as others have said go for a walk, run or do the stairmaster before or after. Life is too short to eat rice cakes on your birthday!
Again, Mahalo for this wonderful recipe.

]]> By: nonn http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12458 nonn Sun, 29 Mar 2009 09:38:36 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12458 do you have any ideas for decorating this cake besides the green sprinkles if it's not made for St patrick's day? The frosting looks too thick to pipe (Is that right? Or does it only get that thick after spreading?) <strong> The frosting becomes thicker as it cools in the refrigerator so you may pipe before it is completely set. But you may also use different sprinkles to suite the occasion. Or no sprinkles-This cake will be great without additional decoration! Joan @ the bakers hotline </strong> do you have any ideas for decorating this cake besides the green sprinkles if it’s not made for St patrick’s day? The frosting looks too thick to pipe (Is that right? Or does it only get that thick after spreading?)

The frosting becomes thicker as it cools in the refrigerator so you may pipe before it is completely set. But you may also use different sprinkles to suite the occasion. Or no sprinkles-This cake will be great without additional decoration! Joan @ the bakers hotline

]]> By: mpento http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12376 mpento Thu, 26 Mar 2009 16:38:37 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12376 Just brought it in to work. So far so good. I found it took quite a bit longer to bake (2x9inch) and one of my cake tins was not deep enough (I'll cleanup tomorrow) However I found that the middle crumb turned into a cookie that I took off and ate. Any ideas on how to reduce the crunchy crumb? Thanks <strong>I'm not sure what you mean by "middle crumb". It sounds like it may have baked longer than it should have; what was your criteria for testing? It's also possible your oven isn't up to the temperature it says it's running at; that could be another reason the cakes took longer to bake. You can write me at susan.reid@kingarthurflour.com and I can answer you directly...Susan</strong> Just brought it in to work. So far so good. I found it took quite a bit longer to bake (2×9inch) and one of my cake tins was not deep enough (I’ll cleanup tomorrow) However I found that the middle crumb turned into a cookie that I took off and ate. Any ideas on how to reduce the crunchy crumb? Thanks

I’m not sure what you mean by “middle crumb”. It sounds like it may have baked longer than it should have; what was your criteria for testing? It’s also possible your oven isn’t up to the temperature it says it’s running at; that could be another reason the cakes took longer to bake. You can write me at susan.reid@kingarthurflour.com and I can answer you directly…Susan

]]> By: Staci http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12224 Staci Mon, 23 Mar 2009 17:50:00 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-12224 This cake was fabulous! Everyone I served it to loved it. I served it with a fresh raspberry puree and fresh whipped cream to cut the sweetness a bit and it turned out great. I would love a more basic chocolate cake that has a similar texture and appearance but doesn't have the flavor of the stout. Which of your chocolate cake recipes would have similar results? I loved the height of the 3 tall layers. Thanks for the recipe and great blog! <strong>For a tall festive chocolate cke, try this one: http://www.kingarthurflour.com/recipes/dark-chocolate-cake-recipe Frank from KAF.</strong> This cake was fabulous! Everyone I served it to loved it. I served it with a fresh raspberry puree and fresh whipped cream to cut the sweetness a bit and it turned out great. I would love a more basic chocolate cake that has a similar texture and appearance but doesn’t have the flavor of the stout. Which of your chocolate cake recipes would have similar results? I loved the height of the 3 tall layers.
Thanks for the recipe and great blog!

For a tall festive chocolate cke, try this one: http://www.kingarthurflour.com/recipes/dark-chocolate-cake-recipe
Frank from KAF.

]]> By: Patty http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11944 Patty Tue, 17 Mar 2009 15:00:03 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11944 Wow! I made this recipe and it yielded one 9x13 sheet cake and 18 cupcakes! I frosted with the ganache, took it to work, sent out an email, and in 5 minutes - GONE! I also made a couple loaves of barmbrack - it also disappeared in that time. So far, I have had 9 recipe requests. Your site is becoming famous at work today. Thanks for the recipe and Happy St. Paddy's Day! Wow! I made this recipe and it yielded one 9×13 sheet cake and 18 cupcakes! I frosted with the ganache, took it to work, sent out an email, and in 5 minutes - GONE! I also made a couple loaves of barmbrack - it also disappeared in that time. So far, I have had 9 recipe requests. Your site is becoming famous at work today. Thanks for the recipe and Happy St. Paddy’s Day!

]]> By: beth http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11782 beth Sat, 14 Mar 2009 06:41:40 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11782 I was halfway through making the batter when I realized that my only round cake pans are 9" across and only 1 1/2" deep. Danger! I solved the problem by splitting the dough into three parts; the last third made a dozen cupcakes. I'm waiting for the cakes to come out of the oven right now. It smells WONDERFUL! Thanks for the great recipe and the step-by-step directions. I was halfway through making the batter when I realized that my only round cake pans are 9″ across and only 1 1/2″ deep. Danger! I solved the problem by splitting the dough into three parts; the last third made a dozen cupcakes. I’m waiting for the cakes to come out of the oven right now. It smells WONDERFUL! Thanks for the great recipe and the step-by-step directions.

]]> By: Jana http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11762 Jana Fri, 13 Mar 2009 21:15:44 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11762 I forgot to mention my counter top is not level it is higher in the front, we put skewers through the cake to keep the top layer from sliding off after it set we took them out. I would make this cake again but the half recipe, because it was so rich and delish. I forgot to mention my counter top is not level it is higher in the front, we put skewers through the cake to keep the top layer from sliding off after it set we took them out. I would make this cake again but the half recipe, because it was so rich and delish.

]]> By: Karrie http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11706 Karrie Thu, 12 Mar 2009 02:31:41 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11706 I made this cake last weekend and WOW!!! It was divine!!! Very rich and yummy. It was loved by all. Thanks so much for sharing this recipe. I made this cake last weekend and WOW!!! It was divine!!! Very rich and yummy. It was loved by all. Thanks so much for sharing this recipe.

]]> By: Annette http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11594 Annette Tue, 10 Mar 2009 16:12:21 +0000 http://blog.kingarthurflour.com/2009/02/26/chocolate-stout-cake/#comment-11594 I made this last weekend for an Irish potluck and it was a hit! I make it in three 8" pans and they still rose over the top. I didn't do a great job of trimming them to lie flat so the top layer kept sliding off. I ended up putting it on a separate plate, frosting it with ganache and presenting it to my mother as a gift. Everybody wins! It was very good, but very dense. You really only want a small piece of this cake so it goes very far. I made this last weekend for an Irish potluck and it was a hit! I make it in three 8″ pans and they still rose over the top. I didn’t do a great job of trimming them to lie flat so the top layer kept sliding off. I ended up putting it on a separate plate, frosting it with ganache and presenting it to my mother as a gift. Everybody wins! It was very good, but very dense. You really only want a small piece of this cake so it goes very far.

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