Chocolate Almond Stout Cake · GF (3 dozen cupcakes)
I made these for my entry into a cupcake contest, so even if the ingredients sound odd, bear with me. I love this recipe!
You can use 100% almond flour in this recipe for a gluten free version, it’s phenomenal!
4 ounces cocoa
2 ounces unsweetened chocolate
12.8 ounces (1 bottle) BBC bourbon barrel stout or stout of your choice
3.5 ounces all purpose flour
3.5 ounces almond flour
1 tsp kosher salt
15 ounces sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
4 ounces peanut or safflower oil
1 Tbsp vanilla
8 ounces buttermilk (use coconut milk for lactose free)
Preheat the oven to 350° and line the cup cake pans with papers.
In a small pot, bring the stout to a simmer. Then shut off the heat and add in the cocoa and chocolate, whisking into a thick paste. Set aside to cool.
Sift together the two flours, also setting aside.
In a large bowl, combine the sugar, salt, baking soda, baking powder, and eggs. Using a hand/stand mixer fitted with the whisk attachment, whip on medium high speed for 5 minutes. Turn the speed down to medium and slowly drizzle in the oil followed by the vanilla.
With the mixer still running, add in the chocolate paste a few spoonfulls at a time. Then, turn it down to low and add the dry ingredients all at once. Mix until just combined, then stir in the buttermilk.
Divide the batter evenly between cupcakes pans and bake for 15 minutes or so, until puffed but still glossy on top.
Cool thoroughly before applying buttercream, or you’ll have a serious mess on your hands! I topped these with a Meyer Lemon and Beet Buttercream using Swiss buttercream as a base, but you can use whatever you like.
For an added crunch, garnish with a few shards of Coffee Bean Brittle.
Jan 26, 2012 · 2:13 PM
@YogaAndBirth, there are some really good GF stouts on the market; I will have to go buy one to remind myself of the name. They sell it at the coop here in Lex, but it’s from New York. It’s made with sorghum. At any rate, quite right that a non-GF eater might not realize that about stouts; I’ll amend the recipe to make it clear that a GF stout needs to be sourced.
Apr 12, 2012 · 8:05 PM
@Aprego, Oh! I’ll edit the recipe to make it more clear. But in the mean time, yes whip with a whisk attachment. It’s a foamed egg rather than a creamed butter base. Sorry for the ambiguity!
Sep 25, 2012 · 6:45 PM
@dinard, hmmmm, can you define “too soft”? It’s a sponge base, so it is definitely a lighter textured cake, compared to say a Devil’s Food or another butter-based cake. Does that sound like what you’re experiencing, or soft in a different way?
Sep 27, 2012 · 9:07 AM
Hmmm… it sounds like it may be underbaked. It’s moist, but it shouldn’t be that moist.
Dec 06, 2012 · 11:49 PM
After looking at a number of chocolate stout cakes, I’m happy to find your GF cupcake version, it looks like the recipe that I want to try. Do you think it will work well as a cake instead of a cupcake?
· Mary @ Fit and Fed · fitandfed.net
Dec 09, 2012 · 6:20 PM
Hi Mary! I actually haven’t made it as a cake (I bake them in cappuccino cups at work). I feel like it would work, but sometimes GF cakes do better in small format for structural reasons. I think you’ll be in good shape though, fingers crossed!
Apr 10, 2013 · 9:00 PM
My girls’ piano teacher has asked me if I could make a gluten free cake for her daughter’s 16th birthday, and I knew immediately that I could count on your site for a great recipe. I do have a question, though – can I use something other than stout in this recipe? I’m in a small town and don’t think I can find gluten free stout here.
Apr 11, 2013 · 10:04 AM
Hi SarahGale! You can use (unsweetened) coffee or black tea instead. It’ll turn out great!
May 27, 2013 · 9:34 PM
Hi Jay! I’m not really sure. In America, we just use “granulated sugar” so I’m not sure about the differences between castor and standard, as those aren’t grades we have here. Wish I could be more helpful!
Jun 02, 2013 · 4:46 PM
This cake sounds amazing! I need a little help before I embark to make it.
I will chow down on the full calorie version of this any day, but for my own taste, I would like to cut the amount of sweetness down, so would reducing the sugar by half (I like bitter things… be an issue in the baked result? I would also like to experiment with making this sugar free by replacing with an artificial sweetener (for my overconscientious diabetic family members. Any suggestions or warnings on the integrity of the baked product when doing these things? i.e. Should I add some extra almond flour if I reduce the amount of sugar, in order to maintain consistency, etc.?
Jun 02, 2013 · 4:50 PM
I forgot to add that for my taste by reducing the sugar by half, I would not want to use an artificial sweetener to replace it… I have a bit of hatred towards the artificial sugars. So, I’m asking for your advice on both a version with simply reduced sugar and a version using artificial sugars, if you would be so kind as to share a few tips Thank you Stella!
Jun 03, 2013 · 9:39 AM
Oh, I understand all about not liking things too sweet. When you have to eat desserts every day for your job, you really learn to appreciate that “less is more” when it comes to sugar.
I think you may be expecting this cake to turn out much sweeter than it does. There’s only 15 ounces of sugar in the recipe, with a yield of 36 cupcakes (just a little over a Tablespoon per serving). When you add up the recipe’s stout, full teaspoon of salt, dark cocoa and unsweetened chocolate, there are more bitter/astringent ingredients than sugar in the recipe to begin with.
I almost never recommend reducing the sugar content my recipes. I’ll be the first to admit there are lots of recipe out there that have too much sugar, but I try to formulate mine with the right amount to get the job done, and that “job” isn’t what you think. In baking, sweetness is sugar’s least important contribution. Sugar provides volume and structure, allows the eggs to whip to their full potential, tenderizes the final cake, and also adds moisture by being a hygroscopic ingredient. Reducing that amount significantly will toughen the cake and make it taste dry. Ingredients like almond flour can replace the lost bulk, but they can’t play the same role.
If you come across a recipe (mine or elsewhere!) that’s too sweet for your tastes, the better way to adjust the flavor is with salt rather than changing the actual structure of the cake. It sounds like you’re maybe looking to slash some calories, but I can’t help you there.
My experiments in low sugar and sugar free baking have been limited to custards, which don’t rely on sugar for such a wide array of functions, so I’m afraid I don’t have any advice on sugar substitutes in cakes or cookies. Regardless, I hope my explanation gives you some food for thought.
Jun 04, 2013 · 8:04 PM
Thank you very much Stella the math definitely adds up to what you were saying about the cake probably isn’t as sweet as I’m thinking. I was worried about it getting dry if I reduced the sugar, so I will try adding some extra salt and see where I get. I’ll have to make it and see what happens, experiment and if I find anything interesting, I’ll be sure to pop back here and share my findings . Keep on keepin on!
Jun 05, 2013 · 9:15 AM
Hi Kenny! I hope, after all that, the cake turns out just how you’d like it.