Chocolate Stout Cake

Photo credit: StockFood

Assuming you’re not still recovering from St. Patrick’s day revelry, you might as well make use of those leftover, half-drunk bottles of Guinness. What better application than a dense, chocolate stout cake?

Guinness or Mackeson adds a welcome, bitter kick to this rich dessert’s many sweet layers, which come courtesy of chopped prunes, bittersweet chocolate, brown sugar, and a dusting of confectioners sugar.

We suggest presenting slices draped in a creamy stout crème Anglaise after a dinner of whole roast leg of lamb. Alongside a tall glass of stout, of course.

Chocolate Stout Cake
from Epicurious
Serves 8 to 10

1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Garnish: confectioners sugar

Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan

1. Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.

2. Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.

3. Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.

4. Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.

5. Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.