Rich dark stout plays a starring role in both the cinnamon-spiced chocolate cake and vanilla caramel sauce.
20m
PREP TIME
1hr
COOK TIME
476
CALORIES
14
INGREDIENTS
Servings: 12
Ingredients
- 1 bottle (12 ounces) cappuccino stout, such as Blue Moon® Cappuccino Oatmeal Stout, divided
- 2 cups granulated sugar, divided
- 1 cup firmly packed brown sugar
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted, plus additional for buttering cake pan
- 2 eggs
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 2 cups flour
- 1 cup unsweetened cocoa powder, plus additional for dusting cake pan
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 teaspoon baking powder
- 1/4 cup heavy cream
- 3 tablespoons cold butter, cut into small chunks
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 For the Cake, preheat oven to 350°F. Butter 1 (9-inch) round cake pan. Dust with cocoa powder. Set aside. Mix 1 cup of the stout, 1 cup of the granulated sugar, brown sugar, sour cream, 1 stick of the melted butter, eggs and 3 teaspoons of the vanilla in large bowl with wire whisk until well blended. Add flour, cocoa powder, cinnamon and baking powder; stir until just blended.
- 2 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
- 3 Meanwhile, for the Caramel, bring remaining stout and 1 cup granulated sugar to boil in medium saucepan on medium heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Remove from heat. Add cream, cold butter, remaining 1 teaspoon vanilla and sea salt; stir until butter is melted. Serve warm caramel over cake.
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