CHOCOLATE STOUT TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Butter the parchment as well.
- In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set aside to cool slightly.
- Meanwhile, in a medium bowl, whisk together the sugar, yogurt, cocoa powder, vanilla, salt and eggs until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the almond flour, oat flour and baking soda and fold with a spatula to combine. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour. Allow to cool completely.
- For the whipped cream: In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with the whiskey whipped cream.
CHOCOLATE-STOUT LAYER CAKE
Dark chocolate layer cake is all grown-up thanks to a bottle of your favorite stout beer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
- In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
- Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE STOUT CAKE
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
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.
DOUBLE CHOCOLATE STOUT CAKE
This stout cake is a perfect balance between sweet and savory. The stout balances the sweetness and leaves a great chocolate flavor.
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
DOUBLE CHOCOLATE STOUT CAKE
It was my husband's birthday the other day. I typically make him his birthday cake and birthday dinner. He likes beer, I like chocolate so it was an obvious choice here. Now used a double chocolate stout beer. It is made with chocolate malts to add a more cocoa taste to the beer. You can use Guinness and get a similar flavor,...
Provided by Maggie May Schill
Categories Chocolate
Time 1h10m
Number Of Ingredients 22
Steps:
- 1. For Cake: Preheat oven to 350'F Grease two 9 inch cake pans. Lay parchment circles into the bottoms of each pan, and grease parchment as well.
- 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of stout to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside.
- 3. Sift flour, baking powder, and salt together in a large mixing bowl. Set aside.
- 4. In a large bowl with an electric mixer cream sugar and eggs together.
- 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
- 6. Add stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Complete incorporate. Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
- 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding next 3rd of flour.
- 8. With the mixer still on, add the remaining 1/2 cup of stout and turn mixer on high to whip the stout into the batter.
- 9. Pour batter out into the two pans. Bake on a center rack for 40 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
- 10. For Butter Cream: Whip butter for 2 minutes on medium speed then slowly add sugar. Once the sugar and butter is all fluffy, add cream, then add cocoa and vanilla. Completely incorporate all ingredients and set aside.
- 11. For Chocolate Cream icing: 1- Bring cream to a simmer in a large sauce pan. Once it is to a simmer take it off the heat and add chocolate. Mix until chocolate is completely smooth and melted. Pour out into a large mixing bowl and refrigerate for 2 hours. Mix the icing a little bit every 15 minutes or so. 2- This does take 2 hours to set, so plan your timing out.
- 12. Assembly: 1- Once cakes are completely cooled, turn them out. Level off the tops of each cake, as they are likely to have domed slightly during baking. Cut each cake in half horizontally. You will have 4 cake layer total. 2- Place one cake layer down on a cake dish or decorating wheel and spread chocolate butter cream frosting on first layer. Repeat this until all four layer have been laid. Do not put butter cream frosting on the very top layer however. 3- Once cake is stacked and even spread the chocolate cream icing all over the outside of the cake until smooth. 4- Decorate and garnish as you please. I piped icing into borders and added extra chocolate chip on top.
DOUBLE CHOCOLATE STOUT PANCAKES
These chocolate stout pancakes are the best part of waking up! These pancakes combine dad's three favorite things: beer, delicious dark chocolate, and a thick, fluffy stack of pancakes. Honor your old man with something sweet! Serve with banana slices and honey.
Provided by missjonesbakes
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk bananas, buttermilk, stout beer, eggs, and vegetable oil together in a bowl until just combined. Scrape down the sides of the bowl.
- Pour chocolate cake mix into the bowl; stir until thoroughly mixed into the batter. Fold in chocolate chips.
- Warm a nonstick skillet or griddle over medium heat. Coat lightly with cooking spray. Drop 1/4 cup batter into the skillet and cook until edges are dry, 2 1/2 to 3 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 54.4 g, Cholesterol 47.1 mg, Fat 20 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.2 mg, Sugar 31 g
DOUBLE STOUT CHOCOLATE BUNDT CAKE
Stout in the cake and stout in the ganache! This double stout chocolate bundt cake is studded with slivered dark chocolate for even more intense flavor. Every chocoholic's heaven!
Provided by Shinee
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
- To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it's warm and runny.
- Store the cake in the fridge for up to 5 days.
Nutrition Facts : Calories 474 kcal, Sugar 39 g, Sodium 168 mg, Fat 24 g, SaturatedFat 14 g, Carbohydrate 61 g, Fiber 3 g, Protein 7 g, Cholesterol 86 mg, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHOCOLATE STOUT CUPCAKES
I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
- To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
- Top each cupcake with a heap of frosting and dust with cocoa.
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CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING RECIPE ...
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Estimated Reading Time 3 mins
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
- Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
- Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
- Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
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- Preheat the oven to 350F. Generously grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, melt together the beer and butter. Remove from the heat and whisk in cocoa and sugar.
- In a small bowl, beat together the sour cream, egg, and vanilla. Gradually beat in some of the hot batter to temper the egg then add everything back into the saucepan.
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Estimated Reading Time 6 mins
- Preheat the oven to 350 degrees. Grease a bundt pan (I used Coconut Oil and sprinkled flour on top) and set aside.
- Place the dark chocolate and heavy cream in a medium saucepan and heat over medium heat, stirring continuously. Once fully combined remove from the heat and stir in the vanilla extract, salt, and Irish Cream if using.
DOUBLE THE CHOCOLATE CAKE RECIPE – A NERD COOKS
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4.5/5 (12)Category CakeCuisine AmericanTotal Time 2 hrs 55 mins
- Preheat the oven to 350 degrees F. Prepare three 9-inch round baking pans by lining the bottoms with parchment paper (trace the pan and cut out the circle) and grease the sides. Set the pans aside.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and kosher salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 3-4 minutes. Add the eggs, one at a time, beating for a minute or so after adding each egg. Add the vanilla extract.
- Lower the speed of the mixer to low, add half of the flour mixture, and beat until it is well-incorporated. Slowly stream in the buttermilk until it is all combined. Add the remaining flour mixture and beat until it is just combined. Finish stirring everything with a spatula, if necessary.
CHOCOLATE STOUT LAYER CAKE - BUTTER BE READY
From butterbeready.com
Estimated Reading Time 7 mins
- Preheat the oven to 350°F. Line (3) 8×2-inch cake pans with parchment paper and coat entire cake pans with baking spray for good measure.
- In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat butter together on medium speed until light and fluffy, about 5-6 minutes.
- Using a double boiler (a small sauce pan filled with a cup of water) over medium-heat, place a small heatproof bowl directly on top. Water inside saucepan should not touch bottom of bowl. Place chocolate chips in bowl and stir until melted.
- If necessary, be sure to level the cakes. Add frosting between the layers, and crumb coat top, and sides of cake. Transfer to fridge to let set, at least 30 minutes. Then apply remaining frosting to entire cake and smooth top if applying the chocolate ganache drip. Transfer cake back to fridge to set for another 15 minutes.
CHOCOLATE STOUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- 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.
- 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.
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- Chocolate Milk Stout Recipe. Full Recipe at: Homebrew Academy. This chocolate stout recipe is a roasty beer with hints of dark chocolate. Actually, this stout is full of chocolate flavor.
- Chocolate Oatmeal Stout Recipe. Full Recipe at: Love and Olive Oil. As far as chocolate stout recipes go this recipe is great for a desert drink. It is rich and creamy, and brewed with cocoa powder and bourbon soaked cocoa nibs.
- German Chocolate Stout. Full Recipe at: BeerSmith. Finally, a chocolate stout recipe that is inspired by a German Chocolate Cake. The head retention on this beer is very creamy.
- Chocolate Coffee Stout Recipe. Full Recipe at: Bertus Brewery. This chocolate stout recipe went through a lot of trial and error in order to achieve the ultimate taste.
- Double Chocolate Stout Recipe. Full Recipe at: Corny Keg. If you love chocolate than this is one of the best chocolate stout recipes for you! It layers chocolate on top of more chocolate to provide a great taste that is still not completely overbearing in chocolate.
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