Guinness Chocolate Spice Cake

IMG_9412 Closeup Cupcake with Cinnamon

Beer.. There are many kinds. Today, we’ll focus on stouts, sometimes also known as porters. A stout is a beer that is by made using roasting barley or roasted malt along with yeast, water, and hops. Stouts originated in London, England in the early 18th century and have since been enjoyed and even used therapeutically. There are many different types of stouts including Irish stouts, chocolate stouts, coffee stouts, milk stouts, and even oyster stouts. In this recipe, we’ll be using Irish, or dry, stouts – a deep, dark stout that embodies a roasted flavor.

IMG_9415 Board of Cupcakes Top View

Baking with beer seems a likely path to take as beer contains carbonation which produces a nice crumb. The essence of beer imparts a welcome array of flavors including a slight bitterness that are well complimented with robust ingredients such as spice and chocolate.

IMG_9406 Board of Cupcakes

In this Guinness chocolate spice cake, the beer helps to make the cake moist with a crumb that is substantial yet fluffy and light. The Guinness and chocolate go so well together and the addition of spices is equally reciprocal, though this can be omitted, if desired.

IMG_9409 Board of Cupcakes with Spices

The spices I used were cardamom, cloves, ginger, and cinnamon. These are Chai spices that I use quite frequently, all of which go quite nicely with chocolate. The spiced flavor is a subtle afterthought to the cake and it doesn’t empower every bite as the star of the show.

IMG_9440 Top View One Cupcake

Spice and chocolate is such a natural pairing. Feel free to experiment using your favorite spices. I paired this cake with a Chocolate Mascarpone Frosting, gently spiced with cardamom and cinnamon as well.

IMG_9429 Bite of Cupcake

 

Guinness Chocolate Spice Cake

Recipe adapted from: Epicurious’ Chocolate Stout Cake
 
(Yield: 2 8″ round cakes and about 6 cupcakes OR about 22 cupcakes)
 
1 c stout
1 c unsalted butter (2 sticks)
3/4 c unsweetened cocoa powder
 
2 c all-purpose flour
1 3/4 c granulated sugar
1 1/2 t baking soda
3/4 t salt
2 large eggs, room temperature
1/2 c + 2 T sour cream
2 t vanilla extract
1 T Chai blend, optional (See recipe, below)
 
Chai Blend
1 T ground cardamom
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
 

Preheat your oven to 350F. Line your baking trays and spray with a non-stick cooking spray. Set them aside.

Combine the stout and butter in a saucepan and heat until slightly simmering.

IMG_9342 Stout Mixture 1

Then turn off the heat and whisk in the cocoa powder until smooth and well combined. Let this mixture cool.

IMG_9343 Stout Mixture 2

IMG_9345 Stout Mixture 3

In a bowl, combine the flour, sugar, and baking soda, spice blend (if you are using it) and salt and set this aside. In the bowl of your stand mixer, mix the egg, sour cream, and vanilla extract until well incorporated.

IMG_9349 Stout Mixture 3

Slowly pour the stout mixture into the egg mixture, making sure the stout has cooled so as not to scramble the eggs. Mix well.

IMG_9354 Batter 2

Then add the dry ingredients and mix until just combined. Do not over-mix this batter. It will be very liquid.

IMG_9358 Batter 3

Pour the batter into your prepared baking pans and bake as directed below:

IMG_9359 Batter 4

cupcakes: 18-22 minutes
8″ round cake: 34-36 minutes

Take the cakes out of the oven and let them cool on the counter.

IMG_9370 Done Cupcakes

Frost as desired. I’ve used my Chocolate Mascarpone Frosting to accompany this cake.

IMG_9422 Front View One Cupcake

IMG_9447 Closeup of Half Cupcake in Hand

Sweetly ♥ Yours,

Leelabean

15 comments

  1. Esther says:

    I have made this for one of our “gourmet” dinners and froze some. What a HIT!!!!!!

    I’m about to make them again this weekend but wondering if there is any way I can use coconut sugar and perhaps switch up the flour with coconut flour ??? And if so, what would be the measurements for that?

    Trying to make this a bit more Gluten Free….

    Thanks
    Esther

    • Leelabean says:

      Esther,
      Yay! I’m so glad it was a hit. Your “gourmet” dinners sound fun! As for making this more gluten-free, I have never experimented with changing the flour to coconut flour, so I am not too sure how that would turn out. As for the coconut sugar, that replacement shouldn’t be a problem.
      If you do try it with the coconut flour, do let us know how it turns out..! Good luck!
      LB

  2. […] Find the recipe at:  leelabeanbakes.com […]

  3. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  4. Erica says:

    I made this recipe along with the chocolate mascarpone frosting. It was quite moist and delicious. I had actually picked up a chocolate stout and used that. I am about to make this again, but for a twist I am not going to make chocolate mascarpone frosting. I will be making vanilla chai frosting. (I am going to add a few drops of black vanilla to the frosting.)

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  6. Oh my yum! That’s a moist and decadent cupcake!

    ps: Thanks for visiting my blog :)

  7. kimberly.ann says:

    I love the idea of adding the spices to your stout cake. I adore the flavors of cardamom and cinnamon and look forward to trying this out!

  8. CateyLou says:

    The chai spices with the chocolate sound so delicious! Your pictures are beautiful too!

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