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Lucky the Leprechaun stopped by the house but didn’t bring me a pot of gold. Instead he brought me Guinness beer. I rarely drink and when I do it’s not beer! Especially not thick dark stout. I couldn’t give it back to Lucky because then I would get bad luck! Right?
My friend Stephanie gets the King Arthur Flour catalog in the mail and she always shares with me. I’ve been looking for a chocolate stout cake recipe to make some cake pops with it and on the second to the last page I found my recipe. Remember I don’t like beer and you can taste the beer in the cake but the beer enhances the chocolate flavor. It makes the chocolate so RICH! Not like pot of the gold rich. heh
I ordered a mini shamrock cookie cutter and while I was at it, I ordered quite a few more. I spent the extra money for priority shipping received my shipment and all my other cookie cutters were in the box but not the shamrock. On my invoice it stated 5-10 business days and they refunded my money. Needless to say I was non to thrilled and couldn’t make my shamrock shaped cake pops. So I had to settle for cake pop balls. There’s always next year.
This cake is good, flavorful and rich, but I don’t find it as moist as you would think it would be. There is sour cream and beer in this bad boy, that should make an uber moist cake. KA also posts the recipe on their website however it’s different than what is in catalog?!? I used Pillsbury DARK chocolate frosting. Dark chocolate is by far my favorite chocolate. This frosting is delicious!!! I gotta buy me some more and slather it all over everything!!!
Chocolate Stout Cake
by King Arthur Flour
12 oz Guinness beer
1 1/2 cups of unsalted butter
3 oz dutch processed cocoa
3 cups unbleached flour
3 cups sugar
2 1/4 tsp baking powder
1 tsp salt
3 large eggs
2/3 cup sour cream
Preheat oven to 350. Grease & flour a 9×13 glass pan set aside.
Place stout and butter in a large, heavy saucepan. Heat until the butter melts; stir.
Remove the pan from heat and whisk in the cocoa powder until smooth.
Set aside to cool to room temperature.
Put the flour, sugar, baking powder and salt in a large bowl and whisk together. Set aside.
Put eggs and sour cream into the mixer and beat until combined.
Scrape sides, then mix in the stout-cake mixture.
Add the flour mixture and combine on low speed.
Stopping to scrape the sides & bottom of the mixer and mix for a minute.
Pour cake batter into greased pan and bake for 35-40 minutes or until a cake tester inserted into the middle comes out clean.
Place on a wire rack to cool.
12 oz dark chocolate frosting
2 lbs of white chocolate
Oil candy coloring
Once cake is cooled place pieces of cake into food processor and blend until crumbs. Once all of the cake is in crumbs add frosting.
Mix until combined.
Using a large dough scoop place dough balls onto foiled line baking sheet. Roll ball with your hands for uniform size and to compact the dough some.
Cover the baking sheet with plastic wrap and refrigerate until set. I had mine in the fridge overnight.
Melt chocolate, tint the chocolate until desired color is reached.
Dip lollipop stick into chocolate and press into cake balls.
Place in styrofoam holder to let the chocolate set.
Dip cake pop into chocolate, tap excess chocolate off making sure that the cake is surrounded by chocolate.
Immediately sprinkle with sprinkles or sanding sugar.
Place cake pop back into holder and let set.
To make marbleized cake pops using a small bowl or coffee cup, place some white chocolate and tinted green chocolate into the cup making the chocolates overlap. Dip cake pop into chocolate and set into holders to set.