Recommended pairings: Given the Chocolate Stout’s dark and malty nature, along with its velvety mouthfeel, the beer compliments well with equally rich and robust dishes. Oysters, char-grilled meats and vegetables, and rich cocoa-based desserts will go extremely well with this brew.
Recipe of the Month:
Double Chocolate Stout Bundt Cake
by Stefan Pratama
Recipe difficulty rating: 4.0 out of 5.0
Chocolate Bundt Cake
1 cup Chocolate stout
1 cup (2 sticks) Unsalted butter
¾ cup Unsweetened cocoa powder (preferably Dutch-process)
2 cups All-purpose flour
2 cups Granulated sugar
1 ½ teaspoons Baking soda
¾ teaspoon Salt
2 large Eggs
⅔ cup Sour cream
1. Preheat oven to 350°F. Butter or spray a bundt pan well and ensure that all interior surface is covered.
2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Blend together flour, sugar, baking soda, and ¾ teaspoon salt in large bowl.
4. Beat together eggs and sour cream in another large bowl using an electric mixer. Add the stout-chocolate mixture to egg mixture until thoroughly combined. After that, add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into greased pan.
5. Bake cake until a toothpick inserted into center comes out clean, about 35 minutes.
6. Transfer cake to rack and cool completely in the pan.
7. Turn cake out onto rack before drizzling ganache.
6 ounces Semisweet chocolate chips
6 tablespoons Heavy cream
¾ teaspoon Instant coffee granules
Pinch of salt, or to taste
1. Melt the chocolate, heavy cream, instant coffee, and salt on top of a double boiler over simmering water until smooth and warm. Drizzle over the top of cooled cake.