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Chocolate Mocha Stout Cake

Course: Dessert | Beer Style: Stout

Chocolate Mocha Stout Cake

This chocolate mocha stout cake is rich and decadent. Enjoy this warm treat during the holidays or on a cold night paired with a nice pumpkin ale.

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Prep Time: 10 minutes | Yield: 12

Ingredients

1 (18.25 oz) devil's food cake mix
  • 1 (3.5 oz) package devil's food pudding mix
  • 1 Tbsp instant coffee granules
  • 8 oz stout
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup powdered sugar

    • Directions

    1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
    2. Combine cake mix, pudding mix and coffee granules in a large bowl.
    3. Add stout and vegetable oil and mix lightly.
    4. Add eggs, then beat with a mixer on high speed for 2 min, or until mixture is thick, creamy and smooth.
    5. Bake at 350°F for 55 min or until a toothpick inserted into the center comes out clean.
    6. Cool for 10 minutes, then turn onto wire rack.
    7. Sprinkle with powdered sugar.

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    Hearty meatballs and homemade tomato sauce gain depth of flavor with a tipple of dark beer. Stout--with its soft hop character, round mouthfeel and pronounced malt backbone--is an excellent tool to have on hand for grounding a dish, both tempering the acidity of a bright tomato sauce and balancing the savory juiciness of good ground beef. I like to cook with a dry, Irish-style stout with black-olive notes, like the Boston Irish Stout from Harpoon Brewery. This isn't the time for high-octane imperial stouts or anything described as "coffee," "chocolate," or "oatmeal." Save those stouts for baking.

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