I want to try baking a Chocolate Stout cake this weekend. I researched some recipes and most of them recommended boiling the stout and then melting the butter in it.
Is this an abosultely necessary step? Is there a special reason why the stout must be boiled first?
Please let me know because I would rather use me technique:
- boil water (in this case, stout) and stir in cocoa powder
- cream butter and sugar
- add eggs and flavouring
- alternately add dry ingredients and liquid
Hope that you can help.
I'm not exactly sure if it's CRUCIAL that the butter be melted with the stout, but in my recipe, I bring the stout and butter just to a boil, then add the cocoa powder and it all sort of emulsifies into a thick, buttery, beery, and chocolatey syrup. Which you then add to the egg and sour cream mixture, and stir in the dry ingredients and bake- to me, it actually simplifies things a lot since you don't need to cream anything.
Any particular reason you don't want to melt the butter with the stout?
Not really...I was just hoping that I could simply replace the water in my recipe with the stout.
Hmm I don't see why that would be necessary. I just use my regular chocolate cake recipe and sub out the coffee for guinness. Here is the recipe that I use.
I guess I must heat the beer up though since the recipe uses hot coffee to melt the chocolate. I usually microwave the coffee to make it hot enough so I guess that's what I've done with the beer. I honestly don't recall!
Thanks for responding.
I did just that..replace the liquid in my chocolate cake recipe with the Guinness and it turned out quite good.