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Chocolate Stout Cake Recipe by Paula Deen

Easy Level
70 MIN 15 Prep + 55 Cook
10 Servings
$ /Serving
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Easy Level
70 MIN 15 Prep + 55 Cook
10 Servings
$ /Serving

Chocolate Stout Cake Recipe by Paula Deen

Easy Level
70 MIN 15 Prep + 55 Cook
10 Servings
$ /Serving

Ingredients

  • 1 lb semisweet chocolate, chopped
  • 1 stick unsalted butter
  • 1/4 cup Irish Stout beer, room temperature
  • 7 large eggs
  • 1 cup granulated sugar
  • powdered sugar, for dusting

Preparation

Preheat the oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Adjust oven racks to center of the oven.

 

Add the chocolate, butter and beer to a medium size saucepan over medium heat. Stir with a rubber spatula until the chocolate is melted and smooth. Remove from heat to cool.

 

Add eggs and sugar to a bowl of a standing mixer. Beat until thick and pale yellow, about 5 minutes. Fold the egg mixture into the cooled chocolate in two additions. Place spring form pan on a sheet tray and add batter. Bake for 55 minutes, rotating halfway through baking time. Cool completely in the pan.

 

Serve dusted with powdered sugar.

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Preparation

Preheat the oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Adjust oven racks to center of the oven.

 

Add the chocolate, butter and beer to a medium size saucepan over medium heat. Stir with a rubber spatula until the chocolate is melted and smooth. Remove from heat to cool.

 

Add eggs and sugar to a bowl of a standing mixer. Beat until thick and pale yellow, about 5 minutes. Fold the egg mixture into the cooled chocolate in two additions. Place spring form pan on a sheet tray and add batter. Bake for 55 minutes, rotating halfway through baking time. Cool completely in the pan.

 

Serve dusted with powdered sugar.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product