Chocolate Stout Cake With Bourbon Whipped Cream

Name: Chocolate Stout Cake With Bourbon Whipped Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American Italian
Ingredients: 1 stick (1/2cup unsalted butter, plus extra for the pan); 1 cup stout (such as Guinness); 3/4 cup unsweetened cocoa powder (such as Valrhona); 1 2/3 cups sugar; 1 cup 5% low fat Greek yogurt (such as Fage); 2 eggs (at room temperature); 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; 1 1/2 cups almond flour (sifted); 1 cup oat flour (sifted); 1 teaspoon baking soda; 1/2 cup heavy cream (chilled); 2 tablespoons sugar; 2 teaspoons bourbon whiskey

15 MINPrep Time

45 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

Calling all beer and bourbon lovers... this cake is for you!

Ever since my last visit to Capri, I've fallen in love with the traditional flourless cake known as Torta Caprese. (I even made a lemon version - which probably surprises nobody!) I just love the rich, decadent texture that almond flour gives to the cake. For this version, I did something a little more festive! I added Guinness stout to the batter (but you could experiment with any stout beer!), which makes this a really festive dessert option for St. Patrick's Day.

To bring it home, I added just a shot or so of bourbon to the whipped cream topping. The bite all together is so delicious, chocolately, and feels really fun and party-ready.

Chocolate Stout Cake With Bourbon Whipped Cream

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Image of Chocolate Stout Cake With Bourbon Whipped Cream

Ingredients

For The Cake:

1 stick (1/2cup unsalted butter, plus extra for the pan)
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder (such as Valrhona)
1 2/3 cups sugar
1 cup 5% low fat Greek yogurt (such as Fage)
2 eggs (at room temperature)
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups almond flour (sifted)
1 cup oat flour (sifted)
1 teaspoon baking soda

For the Whipped Cream:

1/2 cup heavy cream (chilled)
2 tablespoons sugar
2 teaspoons bourbon whiskey

Instructions

This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.
Preheat the oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom with parchment. Butter the parchment as well.
In a small saucepan heat the 1 stick of butter and stout over medium heat until the butter is melted. Set aside to cool slightly.
Meanwhile in a medium bowl whisk together the cocoa powder, sugar, yogurt, eggs, extract and salt until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the flours and baking soda and fold to combine. Pour the mixture into the prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely.
In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with whisky whipped cream.