Comments on: chocolate stout cake

By: deb

deb — Sun, 15 Nov 2009 18:20:12 +0000

The chocolate may have gotten too warm and split. That’s usually what causes graininess in chocolate, so that’s my hunch.

By: erin

erin — Sun, 15 Nov 2009 06:26:27 +0000

Just made this in honor of National Bundt Cake (Pan) Day! About 50 minute baking time and waited for the cake to cool before flipping it- I didn’t have any problems getting it out in one piece. Question: My ganache turned out kind of grainy-looking, not pretty and shiny. And it didn’t pour very well. I didn’t make any substitutions and used good chocolate…thoughts?

By: Whitney

Whitney — Tue, 10 Nov 2009 16:36:36 +0000

I used this recipe to make cupcakes last night and they were amazing! I added some coffee-flavored Bailey’s to the ganache which turned out nice.

By: Stacy

Stacy — Tue, 10 Nov 2009 05:16:16 +0000

I just made this cake for my dad’s b-day. Of course, in my rush to get it done before he went to bed, I didn’t read past the recipe to see just how much batter was made so I ended up making 2, 2 layer cakes! It’s a LOT of cake, but I think he liked having a choice since I decorated them differently. Thanks for the suggestion! It’s a real hit for a chocolate lover!

By: Jane

Jane — Thu, 29 Oct 2009 17:39:10 +0000

I just made this cake this morning and left it to cool for several hours. I only had He*she*s Cocoa and light sour cream. Also, my stout was Guinness Extra Stout. I baked it in a stoneware bundt pan which I liberally buttered and then dusted with cocoa (I don’t like the whiteness flour leaves on a chocolate cake). All but the very crest of the crown released perfectly from the pan. The tiny part that didn’t come out can quite easily be filled in with ganache or frosting, I have yet to decide for sure which way I will go. It is certainly a beautiful cake and very easy to make. And the crest part I sampled? Gracious goodness! Thanks for another keeper for the rotation!

By: TSD

TSD — Tue, 27 Oct 2009 16:08:51 +0000

Nigella Lawson has a version of this cake in her Feast book, she advocates a cream cheese frosting which is fun because it makes the cake look like a pint of Guinness!

By: n

Thu, 08 Oct 2009 11:41:36 +0000

to Chris: 1 stick in 115 gr. so, in this recipe you will need to use 230 gr. of butter

By: Chris T

Chris T — Thu, 01 Oct 2009 17:31:53 +0000

Being a stupid european guy, how do you measure unsalted butter in cups? Cups is to me a measure of “volume”. How much is a stick then, in terms of weight. Help me :)

By: Jilian

Jilian — Fri, 25 Sep 2009 22:43:45 +0000

just made this one. my bake time was around 50 minutes as others mentioned. i also used the butter and flour method to prep the bundt pan, and it worked great. it slid out of the pan with amazing ease. i didn’t use guiness, and instead used a dark ale called black toad, which has a really nutty flavor. next time ill let the ganache get a little more hot, because my ganache drip doesnt look as nice as yours! great recipe!

By: Dana

Dana — Fri, 25 Sep 2009 17:05:42 +0000

I originally made this cake using the Epicurious layer cake recipe, which made way too much batter for me to work with. I decided to try this recipe as cupcakes so it could be shared at work more easily, and it turned out wonderfully! I just cooked the medium sized cupcakes for 20 minutes, rather than the 35 minutes suggested for the Bundt pan. They turned out just as moist, rich, and delicious as the cake, only in individual sized servings (…it was hard to eat just one, though).