- 12
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) salted butter, room temperature
- 1 1/4 cups plus 3 tablespoons sugar
- 3 large eggs, separated
- 3/4 cup chocolate stout, regular stout, or porter
- 2/3 cup freshly brewed strong coffee
- 1 pound bittersweet chocolate (54% to 60% cacao), chopped
- 2 cups heavy whipping cream
- 1 teaspoon instant espresso powder
Preparation
Step 1
For cake:
Position rack in center of oven and
preheat to 350°F. Butter and flour two
9-inch-diameter cake pans with 1 1/2-inch-high
sides. Line bottom of each cake pan
with parchment paper round; butter and
flour parchment. Place chopped chocolate
in medium metal bowl. Set bowl over
saucepan of barely simmering water and
stir until chocolate is melted and smooth.
Remove bowl from over water and set aside.
Whisk flour, baking powder, baking
soda, and salt in medium bowl to blend.
Using electric mixer, beat butter and 11/4
cups sugar in large bowl until fluffy and
pale yellow, about 2 minutes. Add egg yolks
1 at a time, beating until well blended after
each addition. Beat in lukewarm melted
chocolate, then stout and coffee. Beat
flour mixture into chocolate mixture in 2
additions just until incorporated.
Using clean dry beaters, beat egg
whites and remaining 3 tablespoons sugar
in another medium bowl until stiff but
not dry. Fold 1/3 of egg whites into cake
batter to lighten, then fold in remaining
egg whites in 2 additions. Divide batter
between prepared cake pans (about 3 cups
for each); smooth tops.
Bake cakes until tester inserted into
centers comes out clean, about 30 minutes.
Transfer cakes to racks and cool in pans 20
minutes. Invert cakes onto racks; remove
parchment paper and cool completely.
DO AHEAD: Can be made 1 day ahead. Cover
and store at room temperature.
For frosting:
Place chopped chocolate
in medium heatproof bowl. Combine
whipping cream and espresso powder in
medium saucepan. Bring cream mixture to
simmer over medium-high heat, whisking
occasionally. Pour cream mixture over
chopped chocolate; let stand 1 minute,
then whisk until chocolate is melted and
mixture is smooth. Chill chocolate frosting
until slightly thickened and spreadable,
stirring occasionally, about 2 hours (or for
quick chilling, place frosting in freezer
until thickened and spreadable, stirring
occasionally, about 30 minutes).
Using serrated knife, trim rounded
tops from both cake layers so that tops
are flat. Place 1 cake layer, trimmed side
up, on 9-inch-diameter tart pan bottom or
cardboard round, then place on rack set
over baking sheet. Drop 1 1/4 cups frosting
by large spoonfuls over top of cake layer;
spread frosting evenly to edges with offset
spatula or butter knife. Top with second
cake layer, trimmed side down. Spread
remaining frosting evenly over top and
sides of cake. DO AHEAD: Can be made up
to 1 day ahead. Cover with cake dome
and refrigerate. Let cake stand at room
temperature at least 1 hour and up to 3
hours before serving.
Ingredient tip:
If you can find it, use a
chocolate stout (Brooklyn Brewery and
Oregon's Rogue Brewery make it) in
the cake batter. The chocolaty flavors
in the beer come from dark-roasting the
malts. Some brewers even add a little
chocolate to the beer as well. If you cant
find chocolate stout, use another stout,
such as Guinness. Sierra Nevada Porter and
Samuel Adams Honey Porter would also
work well in this recipe.
Per serving: 667.3 kcal calories, 65.9% calories from fat, 48.9 g fat, 28.2 g saturated fat, 142.8 mg cholesterol, 62.9 g carbohydrates, 4.3 g dietary fiber, 38.6 g total sugars, 58.7 g net carbs, 8.3 g protein
Nutritional analysis provided by
Bon Appétit