Simon Pearce Chocolate Cake
Description
Submitted by: Simon Pearce
Ingredients
At a glance
Restaurant Recipes
Dessert
Simon Pearce Bakeware Recipes
Brookfield Bakeware (SM)
Serves
8-10
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
2/3 cup unsweetened cocoa powder (preferably Dutch process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
1 cup (2 sticks) unsalted butter
2/3 cup unsweetened cocoa powder (preferably Dutch process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Methods/steps
Preheat oven to 300°F. Butter Brookfield Bakeware No. 3. Line with parchment paper. Butter paper. Bring 1 cup stout or coffee and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda and ¾ teaspoon salt in a large bowl to blend. Using and electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout (or coffee)-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared bakeware. Bake cake until tester inserted into center of cake comes out clean, about 1 hour and 15 minutes. Transfer cake to rack, cool 10 minutes. Turn cake out onto rack and cool completely.
Optional: Powdered sugar on top and/or serve with whipped cream.
Serves 8 - 10
Whisk flour, sugar, baking soda and ¾ teaspoon salt in a large bowl to blend. Using and electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout (or coffee)-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared bakeware. Bake cake until tester inserted into center of cake comes out clean, about 1 hour and 15 minutes. Transfer cake to rack, cool 10 minutes. Turn cake out onto rack and cool completely.
Optional: Powdered sugar on top and/or serve with whipped cream.
Serves 8 - 10
Reviews
