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Chocolate-Stout Upside-Down Pineapple Cake Recipe
Ingredients (16)
- For the Pineapple Layer:
- 1 stick (4 ounces) unsalted butter, melted
- 1 cup (about 7 ounces) packed dark brown sugar
- 1 large pineapple, peeled and cored or 1 pound fresh pineapple spears
- For the Chocolate-Stout Cake:
- 2 cups chocolate stout or regular stout
- 2 sticks (8 ounces) unsalted butter
- 1/3 cup natural cocoa powder
- 2 cups (about 10 ounces) all-purpose flour
- 2 cups (about 14 ounces) packed dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk, at room temperature
- 3 large eggs, at room temperature, lightly beaten
- 2 teaspoons pure vanilla extract
Directions
Learn how to make this recipe at Serious Eats