This Chocolate Porter Coconut Cake is a rich, dense cake with a bit of sweetness from coconut and a whole lot of flavour from Longboat Chocolate Porter.
Happy Blogiversary to Me!
There are many days that call for celebrations in a food blogger’s lifetime. I’m so pleased and honoured to announce that Dish ‘n’ the Kitchen has reached 200 followers just shy of my very first blogiversary. It’s so exciting to have so many people interested in something that is so important to me.
I couldn’t help but take the opportunity to bake a cake for this occasion so I chose a special cake from one of my personal favourite bloggers and cookbook author, David Lebovitz. Any cake I have made using his recipes has turned out splendidly and so when I have a special cake to bake my first look is always at David’s site. Of course, he didn’t disappoint and I found this amazing recipe for a Chocolate Stout Cake.
Chocolate Porter Coconut Cake Inspiration
I also wanted to experiment a bit today so when I hit the Co-op liquor store I didn’t get a bottle of Guinness but instead brought home a delicious sounding Longboat Chocolate Porter by Phillips Brewing Company. I had a rich, dense cake in mind marked with a bit of sweetness from coconut so this was a great opportunity for me to try baking with coconut oil. To make the coconut flavour more pronounced, I replaced half of the butter in David’s recipe coconut oil. In addition, I added some shredded coconut for a bit more coconut flavour. I thought maybe I could get away with just a light dusting of cocoa powder…
But who am I kidding? I’m pretty sure David included a ganache for a reason. Now, who’s coming over to celebrate?
Pin it HERE.
Inspired Cakes from Dish ‘n’ the Kitchen
Chocolate Porter Coconut Cake
Chocolate Porter Coconut Cake
- 1 cup Chocolate Porter (such as Longboat Chocolate Porter) or stout (such as Guinness)
- 1/2 cup (1 stick/115 grams) unsalted butter
- 1/2 cup (115 grams) coconut oil
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 1/2 cup flaky coconut
- 6 ounces good semisweet chocolate chips
- 6 tablespoons heavy cream
- Preheat oven to 350°F.
- Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.
- Bring 1 cup stout, 1/2 cup coconut oil, and 1/2 cup butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture and coconut to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean. It should take about 50-60 minutes.
- Cool completely before removing cake from pan.