CHOCOLATE STOUT CAKE aka “Miracle Cake”

Let me just start off by saying that I think I should rename this cake “Miracle Cake” because it is a miracle that it got baked today!  Ever have a miracle day?

Reason 1:  So I was late getting home after school…the Yard Guy was already waiting on me to give him instructions on pruning the shrubs…bless his heart.   He was patiently waiting.  I normally do this myself, but this year I opted out.  I was really wanting to get the cake started but kept getting interrupted by Yard Guy who was just wanting to make sure he was doing things as I wanted.  As I said…bless his heart.  Please God.  Give me patience.

Reason 2:  I get out all of the ingredients and the mixer (heavy sucker, but I love it)…well almost all of the ingredients.  I head to the basement garage to get the Guinness Stout from the downstairs frig and more semisweet chocolate from the big freezer.  Oops!  There’s water on the floor of MY storage room.  Not a good sign.

I follow the trail to the hot water heater but determine that it is not the source of the leak.  PANIC.  The walls next to the HWH are damp as are the shelves as is the sheetrock.  THIS IS NOT LOOKING GOOD.  NO WAY.  NO HOW.

Text Hubby.  “LEAK IN MY STORAGE ROOM.  WHAT TO DO?”

The butter is being creamed.  CALL THE PLUMBER.  The chocolate is being chopped.  HUBBY COMES HOME TO SOOTH MY PANIC.  Sift the dry ingredients.  Simmer the stout and molasses.  Did I butter the pan?  HUBBY IS NOT INTERESTED IN CAKE… CONCERNED…SHORT OF PANIC WITH LEAK. Where am I in this cake thing?  HUBBY SAYS TO TRY CALLING THE PLUMBER AGAIN!!!!  Maybe I should just forget the cake???  PLUMBER CALLS.  ON HIS WAY.  WHEW!  Eggs in.  Dry ingredients alternated with stout and molasses.  All done.   PLUMBER ARRIVES.  HELP HIM TRACE THE PATH OF THE LEAK. 

Meanwhile back at the cake.  Have I included everything?  I’m losing it.  I promise, I am.

PLUMBER TRACES THE LEAK TO THE UPSTAIRS FRIG!  Whew!  At least the leak isn’t between the kitchen floor and the basement ceiling.  There’s damage.  Hardwood, sheetrock to be replaced.  But…it’s covered.  THANKS, GOD!  I appreciate miracles in whatever form I can get them.

So for now, this cake is to be called “MIRACLE CHOCOLATE STOUT CAKE!”  It’s a dang miracle that it got made:)

And, it’s even more of a miracle that it tastes delicious!  Give it a try.

I could use a few:) 

For the cake
1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
1/3 cup dark molasses (not blackstrap)
7-1/2 oz. (1-2/3 cups) all-purpose flour
2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 oz. semisweet chocolate, very finely chopped

For the glaze: (optional)
3/4 cup heavy cream
6 oz. semisweet chocolate

Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze, if using:

Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.

Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Make Ahead Tips

Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.

From Fine Cooking 61, pp. 46
December 1, 2004

Okay.  Maybe my catastrophe doesn’t officially qualify for a miracle…actually I know it doesn’t.  But it sure was close to one!  This is one yummy bite of chocolate deliciousness!

Come join the party!