St. Amand Chocolate Cream Cake with Chocolate Glaze

recipe courtesy of Wendy Littlefield and Lynn Hathaway of the 1819 House

Just outside Cooperstown off Route 28, the main drag to the Oneonta, a college town, there is a lovely country estate built in 1819 where Lynn established a restaurant. This is his super duper dessert, which while first created for the Great Beer Deserves Great Food series, quickly became a go to dessert at home.


For The Cake:

8 ounces (2 sticks) unsalted butter, room temperature
1 cup St. Amand beer
2/3 cup cocoa powder (Dutch Process), plus an additional ¼ cup to dust the baking pans
1 cup granulated sugar
1 teaspoon kosher salt
2 cups all-purpose flour
1 ¼ teaspoons baking soda
2 large eggs
½ cup Sour Cream

For The Glaze

1 pound Bittersweet Chocolate
1 cup Heavy Cream
2 0unces Butter


Preheat oven to 350 degrees F.  Lightly dust 12-cup tube or bunt pan with cocoa powder.  In a heavy saucepan, heat butter, beer, cocoa powder, and sugar until butter melts.  Let cool.  Sift dry ingredients together.

Add the beer mixture, beat thoroughly for 1 minute on medium speed.  Add the eggs and sour cream and beat for 2 minutes on medium speed.

Pour batter into prepared pan, bake 40-50 minutes or until tester comes out clean.  Cool on wire rack 10 minutes, remove from pan, cool completely.  Glaze and serve at room temperature.

Chocolate Glaze Prep:

Over a double boiler slowly melt chocolate.  Stir in scalded cream, stir until smooth.  Add butter, stir until completely blended.

Naptime Notes

Naptime Recipe Serving ideas

This rich fudgy cake is very rich and best served with a scoop of vanilla ice cream or something light to cut the richness of the fudge.

Naptime Stopwatch

15 minutes prep time, 50 minutes bake time

Naptime Reviews

This sophisticated chocolate cake is always a hit at parties or anywhere good food is being served. It is a little rich for children, even my daughter could only stomach a small piece.

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