Oatmeal Stout Cake Recipes
CHOCOLATE OATMEAL CAKE
This is an easy and wholesome cake to bake.
Provided by Brenda Moore
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
- In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
- Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
- Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 317.1 mg, Sugar 26.9 g
OATMEAL STOUT CAKE
Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.
Provided by fluffernutter
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
- Cover the oatmeal with the stout and let soak 30 minutes or longer.
- Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
- Combine the flour, baking soda, salt, cinnamon and nutmeg.
- Drain the stout from the oats and reserve.
- Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
- Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
- Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
Nutrition Facts : Calories 530.2, Fat 20.4, SaturatedFat 10, Cholesterol 81.5, Sodium 378.9, Carbohydrate 80.8, Fiber 2.3, Sugar 56.5, Protein 6.5
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- Preheat oven at 250 degrees F. Prepare a 9" X 9" baking pan with aluminum foil allowing foil to hang over the edges and spray with cooking spray.
- Bring stout to a boil and reduce to simmer and cook for about 10 minutes or until reduced to 1/4 cup. Set aside to cool.
- In a double boiler or a small bowl atop a small saucepan filled with 1 inch of water, melt chocolate chips and butter over high heat, stirring occasionally, until melted.
- Pour melted chocolate into a medium bowl and cool slightly. Add sugar, vanilla, salt and stout and mix well with a whisk or wooden spoon. Add eggs one at a time, mixing just until combined before adding the next egg.
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- Preheat oven to 350 degrees F. Butter or oil a 9 by 5-inch loaf pan. Line the bottom only with parchment (mine stuck a bit on the bottom).
- In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Slowly pour in the beer and stir until a thick, sticky dough forms.
- Pour into the prepared pan and spread into an even layer. Pour the butter evenly over the top of the bread. Place on a baking sheet or aluminum foil and bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool bread completely in pan. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in parchment in a 350 degree F oven for about 30 minutes or at room temperature for about 2 hours.
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Estimated Reading Time 8 mins
- Start by reducing the beer down, it will reduce by half (you’ll only be using 1/3 cup of the liquid, so you could only use ½ a bottle and drink the rest while baking!) Pour beer into a pot and turn on high, stirring occasionally, and cook until it has reduced into half (about 30-40 minutes). Remove from heat and allow to cool a little.
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper
- In the bowl of a stand mixer or with a hand mixer cream the butter and sugars, scrape the sides of the bowl and add the eggs and beat again, and then add 1/3 cup reduced stout and the vanilla extract.
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- Guinness & honey glazed pork loin. Like all beer, the sugar content of stout is high. This means it can be reduced to a syrup, ideal for making into a glaze for meat.
- Stout-braised steak with stacked chips. There are few better ways to use up a few glugs of stout than in a steak and ale pie. But if you fancy venturing beyond the comfort food realm, pick up some more unusual cuts of steak and experiment with cooking methods.
- Guinness, treacle & ginger pudding. Soaking dried fruit in a liquid is a clever way to plump it up and unlock the flavour. Fruit juice, wine or even plain water work well, but if you want a deep base for a pudding, add some stout along with citrus peel and apples.
- Highland beef with pickled walnuts & puff pastry top. The traditional method of adding oatmeal to stout gives it a smooth texture and rounded finish. Try to source an authentic Scottish version and use it in this rich beef stew.
- Mushroom rarebit with mash & thyme gravy. A traditional rarebit topping is made from cheese, mustard and beer, combined to make a spreadable mixture to add to bread, before being grilled until golden.
- Beer-battered pollock bites. The not-so-secret technique of using something bubbly to achieve a light and crunchy batter usually involves soda water, lager or pale ale, but a lightly carbonated stout can also be used.
- Onion soup. Throw a new slant on a French classic by replacing white wine with dark beer to give this classic bistro soup a heady kick. Replace the Gruyère toasts with herby Lincolnshire poacher croutons.
- Black velvet. This recipe doesn’t require cooking, but we couldn’t leave out the ultimate stout cocktail. If you have your mixologist head on, try layering the Champagne and stout for a two-tone finish.
- Beef & stout stew with carrots. Go classic with a beef stew. This version contains a whole can of Guinness, but you can adjust the liquid levels to taste – add more stock if you don’t want such a boozy hit, although the alcohol evaporates during cooking.
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- Chocolate Milk Stout Recipe. Full Recipe at: Homebrew Academy. This chocolate stout recipe is a roasty beer with hints of dark chocolate. Actually, this stout is full of chocolate flavor.
- Chocolate Oatmeal Stout Recipe. Full Recipe at: Love and Olive Oil. As far as chocolate stout recipes go this recipe is great for a desert drink. It is rich and creamy, and brewed with cocoa powder and bourbon soaked cocoa nibs.
- German Chocolate Stout. Full Recipe at: BeerSmith. Finally, a chocolate stout recipe that is inspired by a German Chocolate Cake. The head retention on this beer is very creamy.
- Chocolate Coffee Stout Recipe. Full Recipe at: Bertus Brewery. This chocolate stout recipe went through a lot of trial and error in order to achieve the ultimate taste.
- Double Chocolate Stout Recipe. Full Recipe at: Corny Keg. If you love chocolate than this is one of the best chocolate stout recipes for you! It layers chocolate on top of more chocolate to provide a great taste that is still not completely overbearing in chocolate.
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- Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan with butter and place on a baking sheet.
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