I’ve had a recipe for Chocolate Stout Pound Cake on this blog for a few years, and this weekend, with St. Patrick’s Day looming, I decided to make it. As I read through the recipe, I found myself itching to make a few changes to the measurements and method. It’s not unusual for me to tweak a recipe – in fact I rarely follow one to a T. It’s also interesting to see how recipes evolve with time. I find myself making small tweaks to older recipes when I haven’t made them in a while. So, I hereby present you with this newly minted and perfected 2015 version of Chocolate Stout Pound Cake. The recipe yields one hefty pound cake. While its size is generous, the crusty exterior yields to a moist, tender, and fine crumbed cake, subtly laced with stout. Goodness knows why it took me so long to remake it. For an extra indulgence, serve it with the whiskey cream. The recipe for the cream is below, and I haven’t changed it one bit. (Some recipes should never be changed.)
Chocolate Stout Pound Cake
Makes 1 large pound cake or bundt cake (or 12 mini-bundt cakes)
1 cup unsalted butter, room temperature
1 cup stout beer
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream
1. Preheat the oven to 350°F. Butter and line a large loaf pan with parchment. Butter the parchment paper. If using a bundt pan or mini-bundt pans, butter the pans..
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 65 minutes for a large cake or 25 minutes for mini-cakes.
6. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.
Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract
Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form.