TCHO Chocolate Stout Cake
Makes one nine-inch cake
Total prep time: 2 hours 15 minutes
This TCHO Chocolate Stout Cake is 3D – you can find the TCHO in three different dimensions! Our natural cocoa powder is a perfect fit, and of course we’d never make a cake like this without some TCHO baking discs tucked inside. But the real secret weapon is the chocolate stout – especially when you can find one made with real TCHO nibs! Depending on where you live that may be more or less difficult – hit us up on Twitter if you’re looking for one and we’ll see what we can find. Currently, Karl Strauss in San Diego is bottling their Wreck Alley Imperial Stout made with TCHO, and you can still find a few Speakeasy Black Hand Milk Stouts at BevMo here in CA. Also, The Bruery is making a raft of interesting beers with TCHO, but it might be hard to part with even a drop of those for baking.
3 sticks butter
3/4 cup chocolate stout beer
3/4 cup TCHO Natural Cocoa Powder
3 cups all-purpose flour
1 tsp. baking soda
Pinch of salt
1 cup sugar
1/2 cup brown sugar
3/4 cup whole milk
1-1/2 tbsp. canola oil
2 tsp. pure vanilla extract
1 cup chopped 66% Cacao TCHO Baking Discs
(or 70% cacao “Chocolatey” Bars )
2 cups heavy cream
1/2 cup confectioners’ sugar
1 tsp. pure vanilla extract
1. Preheat the oven to 350°. Grease a 9-inch cake pan with nonstick spray, then dust with flour to coat.
2. In a medium pot, bring the butter and stout to a simmer, stirring until the butter is melted. Whisk in the cocoa powder. Cool slightly.
3. In a large bowl, whisk the flour with the baking soda, salt and sugar.
4. In a medium bowl, whisk the eggs with the milk, vanilla, and canola oil. Gradually add the butter mixture to the egg mixture, whisking well to combine.
5. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is well combined and totally smooth. Gently fold in the chocolate chunks.
6. Pour the batter into the prepared cake pan. Bake until a toothpick or knife inserted into the center comes out clean (or with just a few moist crumbs), 60 to 75 minutes.
7. Let the cake cool for 30 minutes in the pan, then run a knife or spatula around the edge to loosen the cake from the pan; gently invert the cake onto a wire rack. Cool completely. When cake is cooled cut it into two even layers.
8. Make the whipped cream: Whip the cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla, and continue to whip until combined.
9. Spread half the whipped cream on the bottom cake layer, gently place the top cake layer on top of the bottom one when finished. Use the other half of the whipped cream on top of the cake. Sprinkle lightly with TCHO natural cocoa powder.
The finished cake (before adding whipped cream) will keep for up to a week in an airtight container. With whipped cream topping, it will keep in the refrigerator for up to two days.
This recipe was adapted and TCHO-ified by Emy Joyeux from an excellent recipe by Erin McDowell that was featured on PureWow.