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I saw "stout" in the title and thought it must be either a w-i-d-e cake or else one that makes you gain weight.
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But no. . . . . . "Stout" refers to the beer you add, as in Guinness Extra Stout . . . . . . You Have My Attention!
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This is from a website:
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https://www.worldwidechocolate.com/chocolate-stout-cake.html
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Chocolate stout cake. What might be conjured up in your mind (or taste buds) of what a rich chocolate cake that you add 2 cups of stout Guinness would be like? If you said “mouth-water” I think you got it right. This recipe is from TheBittenWord.com (http://www.thebittenword.com/thebittenword/2009/03/chocolate-stout-cake-revisisted.html) with the photo (http://farm4.staticflickr.com/3330/3622388800_ca00122ab1.jpg) from them as well.
Chocolate Stout Cake
Prep time 25 mins Cook time 35 mins Total time 1 hour (http://farm4.staticflickr.com/3330/3622388800_ca00122ab1.jpg)Print (http://site.worldwidechocolate.com/magazine/easyrecipe-print/238-0/)
Author: The Bitten Word
Recipe type: Cake
Serves: 12
Ingredients:
- Cake
- 2 cups stout (such as Guinness)
- 2 cups (4 sticks) unsalted butter
- 1½ cups unsweetened cocoa powder (preferably Dutch-process) (https://www.worldwidechocolate.com/vacopo2.html)
- 4 cups all purpose flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1½ teaspoons salt <-----[I'd think half as much would be sufficient, 3/4 tsp.]
- 4 large eggs
- 1⅓ cups sour cream
Icing
- 2 cups whipping cream
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Instructions:
For cake:
- Preheat oven to 350蚌. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups 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 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture 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. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread ⅔ cup icing over. Top with second cake layer. Spread ⅔ cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
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My question is, since this recipe is found on a website where Compound Coating Brune (French for dark brown - img below) is the topic of concern, in which part of this recipe would you use the brune? It seems to me that it would be in the icing, where a pound of chopped semi-sweet chocolate is mixed with 2 cups of hot whipping cream, so the brune could easily take the place of the chopped chocolate, and would mix with whipping cream almost instantly. You would simply have to measure the one pound of brune, which comes in a 5 kg tub (11 lbs).
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As for the cake itself, Brune could be substituted for the 1-1/2 cups of cocoa powder, however, perhaps the amount of butter should be reduced from 2 cups (4 sticks ~ one pound) by 25%, making it only one and a half cups (1-1/2 sticks ~ 3/4 pound), since this brune contains mostly sugar and vegetable fat from coconut and/or palm kernel, then 18% cocoa powder, so the content of vegetable oil is already over 18%, perhaps 20 or 25%.
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Where this recipe calls for salt, I think that's too much. I'd use 3/4 tsp instead of 1-1/2 tsp, that is, half as much.
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(https://s16-us2.startpage.com/cgi-bin/serveimage?url=https%3A%2F%2Ffiles.meilleurduchef.com%2Fmdc%2Fphoto%2Fproduct%2Fgre%2Fdark-compound-coating-5-kg%2Fdark-compound-coating-5-kg-1-640.jpg&sp=d3c8bf7573b45e63770532956fb58cbe)
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I checked the source website and found this, for the uncomplicated recipe (apparently things are not always quite as simple as they might seem):
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What Is Crazy (or Wacky) Cake?
This cake, which seems to date from the late '30s or early '40s and also goes by the name "wacky cake," doesn't use eggs or dairy. And you'd never know it.
It bakes up moist and tender, thanks to a combination of baking soda and vinegar, without any of the heaviness that often occurs in egg-free cakes. The texture reminds me of the classic comfort of boxed cake mix in the best possible way.
It's a perfect dessert to make for last-minute guests or for those times when you crave a slice of cake, but don't want to spend a lot of time in the kitchen.
How to Make the Best Crazy Cake [a.k.a. wacky cake]
Crazy cake is always going to be easy to make. That's its nature, but there are a few ways to ensure it's spectacular.
1. Mix the batter in a bowl, not in the cake pan. [So much for the "One-Bowl" recipe]
Here's where I depart from the classic preparation a bit. The original recipe directs you to combine the ingredients in the cake pan and stir. I have a few problems with this.
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- It's messy. Mixing together a cake batter in a cake pan takes more work than it's worth.
- The cake sticks to the pan.
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To solve these two problems, mix the batter in a bowl. Yes, it dirties an extra bowl, but it's worth it. And mix the batter with a whisk or fork; there's really no need to use an electric mixer. However, if that's more comfortable for you, go for it.
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[Professional chefs say that electric mixers used on flour batter draws out the gluten making the product tough, not flaky or light.]
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(https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.thekitchn.com%2Frecipe-one-bowl-chocolate-wacky-cake-240525%3Futm_source%3Dpinterest%26utm_medium%3Dtracking%26utm_campaign%3Dinline-img-share&description=Recipe%3A%20One-Bowl%20Chocolate%20Wacky%20Cake%20%E2%80%94%20Easy%20Dessert%20Recipes&media=https://cdn.apartmenttherapy.info/image/fetch/f_auto,q_auto,w_800,c_fit,fl_strip_profile/https://s3.amazonaws.com/pixtruder/original_images/d8772aa34dd9f82a8fa5297752e4fac6aa90dd50)
2. Use the best cocoa powder (here's how to tell!)
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There's only a 1/4 cup of cocoa powder — Dutch or natural, both work — in the recipe. To make sure the cake has a nice chocolate kick, use a high-quality cocoa powder.
.
Pro tip: An easy way to tell the quality of a cocoa powder is by checking the fat content listed in the nutritional label. The higher the fat, the better the flavor. You want at least one gram of fat for each five-gram serving.
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Read more: This Is Why Your Recipe Uses Cocoa Powder Instead of Chocolate (https://www.thekitchn.com/this-is-why-your-recipe-uses-cocoa-powder-instead-of-chocolate-228955)
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3. Coffee will make the chocolate more intense.
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In baked goods, coffee has the magical ability to make chocolate taste more intense. For this recipe, use a cup of cooled coffee. If you don't want to use coffee, use milk (a dairy-free milk is fine). The original recipe for crazy [wacky] cake uses water, not coffee or milk, but water leads to a flat-tasting cake. [Looks like, goodbye original wacky cake recipe!]
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4. Mix in no more than 1/2 cup of chocolate chips or dried fruit (or both!).
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Sprinkle a handful of chocolate chips or dried fruit into the batter (dark chocolate chips and dried cherries are an especially nice combination). Use no more than a half cup of chocolate chips or dried fruit (or both combined). More than that and the cake doesn't rise well.
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5. The best topping takes only two seconds.
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Most of the time, I don't frost this cake. Once it's cooled, I sift some powdered sugar over the top and call it a day. Just put a little powdered sugar in a sifter or a mesh sieve and tap over the top. It takes two seconds and is pretty, fancy, and tasty.
.
Of course, there are the times when life just needs a little frosting and the extra time is worth it. Top this cake with your favorite frosting when you need to. Chocolate, vanilla, and cream cheese frostings all taste great.
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Chocolate Wacky Cake [Hereinafter referred to as "crazy cake"]
Serves 8
- .
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooled coffee or milk, regular or dairy-free
- 1 tablespoon apple cider or distilled white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or dried fruit, or a combination
- Powdered sugar for dusting, or 2 cups frosting (optional)
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Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat an 8x8-inch square baking pan with cooking spray; set aside.
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Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the coffee or milk, vinegar, and vanilla. Stir until the batter is smooth; it will be thin. Add the chocolate chips and dried fruit if using and stir to combine. Pour the batter into the prepared pan.
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Bake until a cake tester inserted into the middle of the pan comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely. Dust with powdered sugar or finish with your favorite frosting if desired.
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Recipe Notes
Storage: Leftover cake can be stored tightly wrapped at room temperature for up to 3 days.
Adapted from The Wooden Spoon by Marilyn M. Moore.
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So my original question in the OP remains unanswered: How can you substitute Brune for the chocolate or cocoa powder in this recipe?
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Not sure what the changes were I made here but the system timed out before I could post it.................
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I checked the source website and found this, for the uncomplicated recipe (apparently things are not always quite as simple as they might seem):
.
.
What Is Crazy (or Wacky) Cake?
.
This cake, which seems to date from the late '30s or early '40s and also goes by the name "wacky cake," doesn't use eggs or dairy. And you'd never know it.
It bakes up moist and tender, thanks to a combination of baking soda and vinegar, without any of the heaviness that often occurs in egg-free cakes. The texture reminds me of the classic comfort of boxed cake mix in the best possible way.
It's a perfect dessert to make for last-minute guests or for those times when you crave a slice of cake, but don't want to spend a lot of time in the kitchen.
How to Make the Best Crazy Cake [a.k.a. wacky cake]
Crazy cake is always going to be easy to make. That's its nature, but there are a few ways to ensure it's spectacular.
1. Mix the batter in a bowl, not in the cake pan. [So much for the "One-Bowl" recipe]
Here's where I depart from the classic preparation a bit. The original recipe directs you to combine the ingredients in the cake pan and stir. I have a few problems with this.
.
- It's messy. Mixing together a cake batter in a cake pan takes more work than it's worth.
- The cake sticks to the pan.
.
To solve these two problems, mix the batter in a bowl. Yes, it dirties an extra bowl, but it's worth it. And mix the batter with a whisk or fork; there's really no need to use an electric mixer. However, if that's more comfortable for you, go for it.
.
[Professional chefs say that electric mixers used on flour batter draws out the gluten making the product tough, not flaky or light.]
.
(https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.thekitchn.com%2Frecipe-one-bowl-chocolate-wacky-cake-240525%3Futm_source%3Dpinterest%26utm_medium%3Dtracking%26utm_campaign%3Dinline-img-share&description=Recipe%3A%20One-Bowl%20Chocolate%20Wacky%20Cake%20%E2%80%94%20Easy%20Dessert%20Recipes&media=https://cdn.apartmenttherapy.info/image/fetch/f_auto,q_auto,w_800,c_fit,fl_strip_profile/https://s3.amazonaws.com/pixtruder/original_images/d8772aa34dd9f82a8fa5297752e4fac6aa90dd50)
2. Use the best cocoa powder (here's how to tell!)
[If you're substituting for cocoa powder with Brune, it already has the best cocoa powder in it.]
.
There's only a 1/4 cup of cocoa powder — Dutch or natural, both work — in the recipe. To make sure the cake has a nice chocolate kick, use a high-quality cocoa powder.
[When substituting with Brune, 1/4 cup cocoa powder translates to about 1 cup Brune, which is not in powder form, but solid, melts when warm.]
.
Pro tip: An easy way to tell the quality of a cocoa powder is by checking the fat content listed in the nutritional label. The higher the fat, the better the flavor. You want at least one gram of fat for each five-gram serving.
.
Read more: This Is Why Your Recipe Uses Cocoa Powder Instead of Chocolate (https://www.thekitchn.com/this-is-why-your-recipe-uses-cocoa-powder-instead-of-chocolate-228955)
.
3. Coffee will make the chocolate more intense.
.
In baked goods, coffee has the magical ability to make chocolate taste more intense. For this recipe, use a cup of cooled coffee. If you don't want to use coffee, use milk (a dairy-free milk is fine). The original recipe for crazy [wacky] cake uses water, not coffee or milk, but water leads to a flat-tasting cake. [Looks like, goodbye original wacky cake recipe!]
.
4. Mix in no more than 1/2 cup of chocolate chips or dried fruit (or both!).
.
Sprinkle a handful of chocolate chips or dried fruit into the batter (dark chocolate chips and dried cherries are an especially nice combination). Use no more than a half cup of chocolate chips or dried fruit (or both combined). More than that and the cake doesn't rise well.
.
5. The best topping takes only two seconds.
.
Most of the time, I don't frost this cake. Once it's cooled, I sift some powdered sugar over the top and call it a day. Just put a little powdered sugar in a sifter or a mesh sieve and tap over the top. It takes two seconds and is pretty, fancy, and tasty.
.
Of course, there are the times when life just needs a little frosting and the extra time is worth it. Top this cake with your favorite frosting when you need to. Chocolate, vanilla, and cream cheese frostings all taste great.
.
Chocolate Wacky Cake [Hereinafter referred to as "crazy cake"]
Serves 8
- .
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooled coffee or milk, regular or dairy-free
- 1 tablespoon apple cider or distilled white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or dried fruit, or a combination
- Powdered sugar for dusting, or 2 cups frosting (optional)
.
Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat an 8x8-inch square baking pan with cooking spray; set aside.
.
Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the coffee or milk, vinegar, and vanilla. Stir until the batter is smooth; it will be thin. Add the chocolate chips and dried fruit if using and stir to combine. Pour the batter into the prepared pan.
.
Bake until a cake tester inserted into the middle of the pan comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely. Dust with powdered sugar or finish with your favorite frosting if desired.
.
Recipe Notes
Storage: Leftover cake can be stored tightly wrapped at room temperature for up to 3 days.
Adapted from The Wooden Spoon by Marilyn M. Moore.
.
.
So my original question in the OP remains unanswered: How can you substitute Brune for the chocolate or cocoa powder in this recipe?
.