Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup stout beer
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer with paddle attachment
- Rubber spatula
- Small saucepan
- Wire whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the stout and vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
For the Chocolate Ganache:
1. Place the chocolate chips and cream in a small saucepan over low heat.
2. Stir constantly until the chocolate is melted and the mixture is smooth.
3. Allow the ganache to cool slightly before pouring over the cooled cake.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Milk can be substituted for the stout beer.
- Dark chocolate chips can be substituted for semi-sweet chocolate chips.
Variations:
- Add 1/2 cup chopped nuts to the batter.
- Substitute 1/2 cup cocoa powder for 1/2 cup of the flour.
- Add 1/2 teaspoon of ground ginger to the dry ingredients.
Tips and Tricks:
- Make sure to cream the butter and sugars together until light and fluffy.
- Don’t overmix the batter once the dry ingredients have been added.
- Allow the ganache to cool slightly before pouring over the cake.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of whipped cream.
Garnishes:
- Chopped nuts
- Whipped cream
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Espresso
Suggested Side Dishes:
- Fresh fruit
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of stout beer to the batter before baking.
- If the cake is too dense, make sure to cream the butter and sugars together until light and fluffy.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Store any leftovers in an airtight container in the refrigerator.
Food History:
- Stout beer has been used in baking for centuries, and is especially popular in Ireland.
Flavor Profiles:
- Sweet
- Rich
- Chocolatey
Serving Suggestions:
- Serve with a dollop of whipped cream.
- Enjoy with a glass of cold stout beer.
Related Categories
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Taste: Rich, Chocolatey, Moist, Sweet, Malty