This rich and velvety chocolate cake seems like it should be for the fanciest of occasions, but it is perfect for a weekend night in, topped with creamy whipped cream and enjoyed with your family.
Ingredients
3 cups all-purpose flour
2½ cups sugar
1 tbsp + 1 tsp baking soda
½ tsp salt
1 cup unsweetened, dutch processed cocoa powder
1⅓ cups coconut oil, melted
1½ cups buttermilk
3 large eggs
1½ cups dark stout beer
1 tsp pure vanilla extract
Icing, if desired
Powdered sugar, if desired
Whipped Cream or Ice Cream, optional, but recommended!
Instructions
Preheat the oven to 350 degrees
Spray a large bundt cake pan very generously with spray and lightly flour.
I use a baking spray that does the trick of both and I use A LOT. You don't want this cake to stick!
Blend flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl.
With an electric mixer on low, slowly add oil, buttermilk, then eggs one at a time.
Add stout beer slowly and Mix well. The batter will be VERY thin. Do not be alarmed!
Pour in vanilla and mix just until batter is smooth
Pour into pan and bake until a toothpick comes out with moist crumbs, about 50-65 minutes
Begin to check it at 50 minutes-DO NOT overbake!
Cool in pan for 10 minutes
Loosen sides gently with a butter knife
Carefully turn out onto a cake serving platter and let cool completely, one hour
Frost or sprinkle with powdered sugar. Serve with whipped cream, or ice cream (both recommended!)
Store in a tightly lidded container at room temperature for up to three days.
After that, refrigerate, but let come to room temperature before serving.
Cake freezes well too.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2012/10/the-best-chocolate-cake-aka-birthday.html