Preheat oven to 350 degrees. Butter 8” cake pan; line bottom of pan with parchment paper.
In medium bowl, whisk flour, cocoa, baking soda and salt.
In large bowl, stir sugar and melted butter until well combined. Stir in large egg (not cold). Add flour mixture, stirring just until moistened. Stir in stout, malt vinegar, and vanilla extract until smooth.
Pour into prepared pan. Bake 30 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan 10 minutes. Run a knife around the edge to loosen. Invert onto wire rack and remove parchment; cool completely.
In a blender, combine raspberries (reserve a few for garnish), sugar and vinegar; purée. Strain through fine-mesh strainer into a small bowl. Serve cake garnished with whipped cream, if desired, and drizzled with coulis.
If using erythritol, bake just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 268 (93%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 87.5mg||27 %|
|Sodium 1045.2mg||36 %|
|Potassium 131.2mg||3 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 1.9g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 287
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