Chocolate Stout Cake

Cooks In Combitherm Ovens

Take an Irish twist on this chocolate cake by adding a stout beer to the batter. Chef Ryan adapted this Chocolate Stout Layer Cake recipe from Bon Appétit for the Alto-Shaam CT PROformance™ Combitherm® combi oven.  Just in time for St. Patrick’s Day, Chef Ryan used Guinness beer to perfect this cake.

Ingredients

Cake

  • 3 ounces unsweetened chocolate, chopped
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) salted butter, room temperature
  • 1 1/4 cups plus 3 tablespoons sugar
  • 3 large eggs, separated
  • 3/4 cup Guinness stout beer
  • 2/3 cup freshly brewed strong coffee

Frosting

  • 1 pound bittersweet chocolate (54% to 60% cacao), chopped
  • 2 cups heavy whipping cream
  • 1 teaspoon instant espresso powder

Preparation

Chef Ryan lowered the temperature in the combi oven to 325° F and used a 60% fan speed to achieve the perfect finish for the Chocolate Stout Layer Cake.

View Combitherm Ovens
Back To Top