Chocolate Dutch stout cake with cream cheese and white chocolate frosting
No mixer needed, no sweat nor tears to make this well-balanced, irresistible cake
Published originally on my blog on 26 March 2018
A good chocolate cake recipe to have in your back pocket is one of the greatest things for anyone who loves to bake, and even though classic chocolate cake recipes are all pretty much the same, this one is somewhat different.
It has a couple of ingredients that make it extra special, Dutch stout beer and yoghurt, that transform its flavor and texture, making it much more interesting than your average chocolate cake.
I love adding beer and particularly its dark and malty cousin, the stout, in all kinds of chocolate-based desserts as it has the magical ability to bring out the flavor of the cocoa even more, as evidenced in this cake; a dense (but not heavy) and moist cake with a deeply chocolatey flavor and a subtle bitterness from the stout that balances the sweetness of the luscious, creamy frosting.
It’s the sort of cake that can stand on its own, without the topping, but pairing it with the white chocolate and cream cheese frosting that’s buttery, creamy, smooth and perfectly complementing the flavors of the cake, makes for an excellent combination.
It’s the kind of cake that you can’t resist having more than piece of, which means it’s rather dangerous, so consider yourselves warned. Oh, and apologies to those of you avoiding sweets. #sorrynotsorry
Without being too fussy or difficult to execute, it’s a cake fitting for a celebration or special occasion, see Easter Day, to close out the feast with something chocolatey and delicious, birthdays, name days or anniversaries, but also for an everyday occasion, see afternoon coffee or tea, or just when you want something sweet to have around the house for those nagging chocolate cravings.
Chocolate and Dutch stout cake with cream cheese and white chocolate frosting
This is the sort of cake that tastes better the next day, so you could easily bake it the day before, let it cool completely, store it in an airtight container or wrap it tightly with plastic wrap and continue the next day with the frosting. This is especially handy if you are making the cake for a celebration and you need to prepare as many dishes as you can in advance.
Stout is a dark and quite bitter and strong beer. I used a Dutch, dry, extra stout, that has an even stronger taste, but you can use a dry, regular stout as well, preferably Dutch.