Comments on: Chocolate Stout Cake

By: glpruett

glpruett — Wed, 10 Aug 2011 20:19:07 +0000

Oh, my–what a FANTASTIC cake!!! I read the blog entry when it was posted around St. Patrick’s Day this year, and knew that I wanted to make it as soon as I had friends here to help eat it! I made it last Thursday, as we had friends visiting over the weekend, and it was a BIG hit with all of us! The other commentors are right, though–you need to serve this in VERY thin slices, as it is super rich. I am as concerned about nutrition as anyone, and perhaps more than most, but I say, “Celebration is an important part of life!” And now I have my go-to recipe for any occassion that calls for a celebratory chocolate cake. I made the “smaller version” listed under “Tips from our bakers”, primarily because I had a 12-oz. bottle of Guinness. I did make three-quarters of the recipe for the chocolate ganache, and I am ever so glad that I did. Thank you so much for yet another super recipe that I have added to my own “favorites” list!!!

By: Leatha

Leatha — Tue, 03 May 2011 22:24:45 +0000

Can I use cake flour instead of all purpose?
Leatha – You should probably stick with all purpose flour on this one. This cake is brave and bold, or dare I say, stout? Use cake flour where it says to use cake flour. That is one not one to fool around with. Elisabeth

By: jmhcr

jmhcr — Fri, 18 Mar 2011 19:27:16 +0000

I made this as cupcakes for St. Patrick’s Day. They were absolultely delicious — moist, perfect density, not too heavy, not too light. I used a coffee stout, loved the flavor, but if I was going for a more traditional chocolate taste, do you think you could substitute strong, brewed coffee for the stout, or would it change the texture of it? Thanks!!
I don’t see any reason you couldn’t use coffee instead; if you do, let us know what kind of results you get. Susan

By: jse

jse — Thu, 17 Mar 2011 20:39:14 +0000

The layers are just beautiful. I made this today in two 9-inch pans. If the crumbs are any indication, I’m going to make my husband’s best friend a slave for life (he loves stuff like this). My plan is to ‘cut’ the intensity of the cake a bit by putting an Irish Cream butter cream in between the layers and maybe on the very top with the ganache every where else.
A friend told me that she found some unbleached at Sam’s and I blurted that I’ll never give up my KA!

By: Kate B

Kate B — Thu, 17 Mar 2011 18:33:25 +0000

I just made this for the first time and I now have a new go-to chocolate cake. Spectacular. Made 24 cupcakes AND two 5×9 loaves. It’s great even without frosting. Thanks for another amazing recipe! Happy St Patrick’s day!

By: Suzanne B

Suzanne B — Mon, 14 Mar 2011 21:02:04 +0000

I have concluded after baking my first chocolate stout cake (from Epicurious) that at least for my oven conditions it is overleavened and perhaps too wet. Which means that the KA version may be perfect for me with 1T baking powder versus 1T baking soda, (1/4 the leavening power) and a little less sour cream than in the recipe I just tried. I love it that someone from KA is at home!!! When my son was at Dartmouth, I loved to come by the headquarters. Thank you.

By: Suzanne Baker

Suzanne Baker — Mon, 07 Mar 2011 20:38:39 +0000

I am going to make a chocolate stout cake for Saint Patrick’s Day this year to send to my husband’s 90 year old mother. I am wavering between your version and the Barrington Bakery version published in Gourmet and now posted on Epicurious. The only differences are the KA cake uses almost half a cup less sour cream and less leavening (1 T BP versus 1T baking soda, which has four times the leavening power of BP, particularly in a cake recipe that includes sour cream.) I don’t know if these comments are monitored by KA, but I would love input about the differences and the probable effect on the baked cake before I commit the time and ingredients to the project from KA or from other bakers who might have tried both cakes. LOVE KA flours and special order your pasta flour, pastry flour and whole wheat pastry flour for my projects via Amazon.

Suzanne, yes, we monitor these comments all day long.. and into the night. We love reading your feedback! I can’t assess what the Epicurious/Gourmet version would turn out like – without actually making it, I’d hate to guess. I can say that the KA version is an incredible favorite here in the test kitchen, and around the company. It makes a super-rich, super heavy cake (in a nice way) – a little goes a long way. I don’t think you can go wrong making the KA version. – PJH

By: Susan

Susan — Mon, 06 Dec 2010 18:49:50 +0000

I will be making this cake at altitude (about 5300 feet above sea level), and I’m nervous … some of my baking forays since moving to the mountains have been disasters. Any fool-proof altitude adjustments or suggestions?

Thanks!

Start with the High Altitude Chart: http://www.kingarthurflour.com/recipe/high-altitude-baking.html If you have an questions, please give us a call on the Hot Line: 800-827-6836. Frank @ KAF.

By: Blakeley (Cupcake Princess)

Blakeley (Cupcake Princess) — Sat, 20 Nov 2010 04:21:26 +0000

I just made a quarter recipe which made 12 cupcakes. Topped them off with a irish cream frosting. AMAZING!

By: ccmoseley

ccmoseley — Sat, 02 Oct 2010 20:42:21 +0000

made this cake for my birthday- one bottle of Guinness in the house seemed an good sign. I made 1/2 a recipe in 3 8″ layers.do make the frosting first! It was delicious, easy and beautiful to look at.I think because the flavor is so satisfying small pieces are enough. Every life needs the occasional moment of indulgence.

This is truly an awesome cake. Glad you agree! PJH