CHOCOLATE STOUT CAKE

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Chocolate Stout Cake image

This recipe was featured in an email today from the www.kingarthurflour.com website in regard to a recipe for St. Patrick's Day. NOTE: This is NOT for us dieters! LOL :-) "Stout and other dark beers are often described as having chocolatey overtones, so this combination might not be as far-fetched as one might initially think. The flavor of this cake is multi-dimensional: the presence of the stout gives it a much more interesting finish; the hops from the beer act as a counterpoint to the sugar in the cake. It's an incredibly moist cake, too, and its rich, dark color comes mostly from the beer. This recipe makes two tall, imposing layers; be sure your 9-inch cake pans are at least 2 inches tall, or use 10-inch pans if you have them. For a smaller dessert, you could halve the recipe and split one tall 9-inch layer before frosting." TIPS FROM THE KAF BAKERS: If you're using salted butter, decrease the salt in the recipe to 1 teaspoon. If you're buying Guinness in cans (they list 14.9 ounces on the label), use 1 can and make up the difference in volume with water. If you're making 2 layers, be sure your 9" cake pans are at least 2" deep. If they aren't that tall, use three 8" layers instead The batter for this cake weighs 5 pounds, 15 ounces or 95 ounces. If you have a scale, a two layer cake should have 2 pounds, 15 1/2 ounces of batter in each pan. For a 3 layer cake, each layer should weigh 1 pound, 15 1/2 ounces. If you have access to chocolate disks or chips that are pure chocolate, they'll melt more quickly when making the frosting.

Provided by senseicheryl

Categories     For Large Groups

Time 1h10m

Yield 1 large cake, 16 serving(s)

Number Of Ingredients 12

2 cups stout beer (or dark beer, such as Guinness)
2 cups unsalted butter, 4 sticks
1 1/2 cups Dutch-processed cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 large eggs
3/4 cup sour cream
1 lb bittersweet chocolate (or semisweet chocolate, chopped)
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
  • For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
  • Whisk until the mixture is smooth. Set aside to cool to room temperature.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  • In a large mixing bowl, beat together the eggs and sour cream.
  • Add the stout-cocoa mixture, mixing to combine.
  • Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  • Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
  • Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
  • For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
  • Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
  • Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
  • To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
  • Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
  • Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
  • Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.

Nutrition Facts : Calories 684.4, Fat 38.8, SaturatedFat 23.8, Cholesterol 153.9, Sodium 330.9, Carbohydrate 81, Fiber 3.5, Sugar 50.6, Protein 7.6

Ronnie Kiyaga
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This cake is definitely going to be a new favorite.


Youssef Adel
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I can't wait to make this cake again.


Dolly Maughan
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This cake is a must-try for any chocolate lover.


Dear 5 Kumar
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I would definitely recommend this cake to anyone who loves chocolate cake.


Destany Catron
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This is the best chocolate cake I've ever had. It's so moist and flavorful.


Lexie Green
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I've made this cake several times and it's always a hit. It's the perfect cake for a chocolate lover.


Majeeb Bhati
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This cake is really easy to make, but it doesn't taste like it's from a box. It's definitely a keeper.


Moneyfame Bruh
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I'm not a big fan of stout, but I still enjoyed this cake. The chocolate flavor is really strong.


CHUKWUEBUKA ANTHONY
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The cake was a little dry, but the frosting was delicious.


Zeeshan Nawab
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This cake is a bit too sweet for my taste, but it's still very good.


gaming with max
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I love the rich chocolate flavor of this cake. It's perfect for a special occasion.


Abena Karikari
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This cake is so easy to make and it always turns out perfectly. It's my go-to chocolate cake recipe.


Rehan Musalman
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I made this cake for a party and it was a huge hit! Everyone loved it.


Ashish Gaming
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This cake is absolutely delicious! The chocolate and stout flavors are perfectly balanced, and the cake is incredibly moist and fluffy. I followed the recipe exactly and it turned out perfectly.


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