Dessert

CHOCOLATE STOUT CAKE is for Dessert.

CHOCOLATE STOUT CAKE takes 45 minutes to prepare.

CHOCOLATE STOUT CAKE takes 50 minutes to cook.

CHOCOLATE STOUT CAKE makes 12 servings.

The ingredients for CHOCOLATE STOUT CAKE are:

1+1/4 cups stout, such as Guiness (don't include the foam when measuring)
1/3 cup dark molasses (not blackstrap)
1+2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1+1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt1/2 cup unsalted butter, softened to room temp.
3/4 cup Promise stick margarine
1 cup light brown sugar, packed
1/2 cup Splenda
1 large egg, room temperature
1 pkg. (2-egg equivalent) Better n' Eggs, room temp.
6 oz. semisweet chocolate, very finely chopped

GLAZE (optional - not included in nutritional info)
1/3 cup heavy cream
3 oz. semisweet chocolate

Here is how you make CHOCOLATE STOUT CAKE:

Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray a 10-12 cup bundt pan and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove from heat and let stand while preparing the cake batter.Sift together the flour, cocoa powder. baking powder, baking soda, and salt; set aside. With a stand mixer or a hand mixer, cream the butter & margarine in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and Splenda and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Using a food processor, finely chop the chocolate. Stir the chocolate into the batter.Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.OPTIONAL GLAZE: Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.Drizzle the barely warm cake with glaze and then let it cool to room temperature before serving.Make-ahead tips: Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you're making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don't glaze it until you're ready to serve it or give it away.Number of Servings: 12Recipe submitted by SparkPeople user TJSCOTTT.

The nutritional information for CHOCOLATE STOUT CAKE is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 419.6

• Total Fat: 23.2 g
• Cholesterol: 38.5 mg
• Sodium: 354.5 mg
• Total Carbs: 58.7 g
• Dietary Fiber: 3.1 g
• Protein: 5.0 g