Comments on: chocolate stout cake

By: Nettie

Nettie — Tue, 24 Jan 2012 22:13:57 +0000

This looks like a fabulous cake, have to make it, looking for the halved version.

Nettie

By: deb

deb — Wed, 18 Jan 2012 17:58:42 +0000

I haven’t had it seize before but it does get a bit thicker and that’s totally fine. Even if it looks separated, though I would also just heat the butter and beer together until the butter melts. Don’t keep cooking it. Just mix it all together, set it aside and continue with the recipe. I hope you enjoy the cake next time.

By: dancing gal

dancing gal — Wed, 18 Jan 2012 17:43:55 +0000

So, I brought the butter with the guinness to a simmer (at least I hope it was just a simmer, I’m having now serious doubts if I let it go past the simmer and closer to a boil) and then I sifted the cocoa directly into the saucepan, then (without removing from the heat) tried to whisk the whole thing smooth. But almost immediately, the cocoa (I suppose with a part of the liquid) formed a sort of thick-ish paste, surrounded by the rest of the liquid, clearly separated. I kept whisking over the heat, but I think the longer I did, the thicker the cocoa paste became and I seemed to have more liquid apart. Should I have removed the saucepan from the heat before adding the cocoa? Or was it just a temperature thing (from eventual closer-to-boil-instead-of-simmer) that caused the cocoa to seize?
I tried to explain everything as well as I could, I hope it makes sense!

Thanks so much for helping me out! That’s so kind of you :)

By: deb

deb — Wed, 18 Jan 2012 15:26:40 +0000

Hi Eliza — So sorry that you had trouble with the cake. I probably use the “not in the kitchen with you” response too much; it’s usually when I’m completely bewildered because the result is so off the mark that I cannot possibly imagine what else had gone down in the kitchen to cause it. And I imagine something else had happened. Nevertheless, as to the trouble you had, the mixture isn’t supposed to be reduced. You just melt everything together and try to whisk it smooth. When you say not smooth, do you mean there were pieces of chocolate not melted? Bits of cocoa that didn’t dissolve, just stayed in little bubble? I’ll try to help. I definitely think it’s worth trying again, though, I think you’ll have more success with it next time.

By: dancing gal

dancing gal — Fri, 13 Jan 2012 21:48:16 +0000

Deb, I usually try not to ask you the kind of questions that would take “I’m not in the kitchen with you” as an answer (I’m no way saying this in a bad way, you are totally right to say that :) ), but this time I just have to: I don’t know if I misunderstood the instructions, but my melted butter/guinness/precious cocoa mixture never became smooth (I did sift the cocoa as you suggested) and there was too much liquid and no matter how long I let it simmer, it didn’t seem to reduce. It eventually (more than half an hour later) started to smell a smidge like burnt chocolate, so I gave up (I so don’t like giving up…). I added the cocoa as soon as the melted butter/guinness mixture started to simmer (don’t know if that was too soon…).
All in all, it’s late (I live in Paris) and I’m tired, but (one day, rather sooner than later) would really like to try this cake (ahem, and make it successfully, I mean I REALLY don’t like to give up!), so any help/idea/instinct would be more than welcome :)

Thanks!

Eliza

ps: oh my, totally forgot: HAPPY NEW YEAR!!!! Many many wishes to you and your family (and especially to that cute little guy of yours, who makes me think of my nephews and smile every single time I see his pictures) for a 2012 full of joy, health, success, love, amazing food, and lots of books. Sold ones. ;)

By: Elle @ Chellbellz

Elle @ Chellbellz — Tue, 10 Jan 2012 13:51:18 +0000

I made this last night, my co-workers love it! My family loves it. I had no idea Ganach was so easy to make, I think i’m ready to tackle that with other cake ideas I have!

By: deb

deb — Sat, 24 Dec 2011 17:32:31 +0000

Courtney — See comment #74 and #137.

By: Suzy

Suzy — Sat, 24 Dec 2011 16:41:04 +0000

This is a classic! Five years of comments don’t lie. I’ve made this two Christmasses in a row and it is PERFECT:

- easy to make with just a whisk
- bakes up to a great moist but firm texture
- comes out of the pan easily after it cools
- easy, quick and delicious ganache drizzle – no fooling with actual frosting skills
- not tooooo sweet so even the family members who don’t have a sweet tooth still love it.

Thank you Deb!! Why would I ever make a different chocolate cake :)

By: Courtney

Courtney — Sat, 24 Dec 2011 12:29:22 +0000

OK, maybe I’m missing something (and I don’t want to read through the 200+ comments), but what are the light-colored circles on top of this cake? Peanut butter nonpareils?

By: Lauren

Lauren — Sun, 18 Dec 2011 20:12:28 +0000

Possibly the best chocolate cake I’ve ever made! My mom and my Aunt both wanted the recipe, they couldn’t believe how simple it is to make! I added a couple extra tablespoons of cream to the glaze and got a thickly-pourable consistency that set just right, I think it would have been too thick otherwise.