Chocolate Stout Layer Cake Recipes

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MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE STOUT CAKE



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

CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Categories     Cake     Beer     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Fall     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
  • For icing:
  • Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
  • Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

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