Penulis 
Layer cakes accept e'er been my nemesis. But somehow I’m drawn to brand over the top, decadent, rich layer cakes, e'er testing my baking abilities. Nobody cares if I tin brand bully cakes in addition to I’ve ofttimes been the butt of many jokes … “this cake is hence dry out it won’t fifty-fifty plough over notice inwards a campfire.” Seriously, they were right. I e'er over-bake my layer cakes, or they autumn apart, or they’re as dense equally my forepart door. So … are you lot wondering if this cake is over-baked, dry, dense in addition to tasteless? Thank goodness it is not. It’s genuinely pretty fantastic! Yes it is a dense(er) cake but inwards a expert way. Maybe it’s the beer – I merely appear to bake improve amongst beer. Finally, maybe, my days equally solely a “pie girl” are gone … we’ll see. This is a expert starting fourth dimension – woohoo!
I was thrilled amongst the Guinness Chocolate Bundt Cake made terminal Spring for St. Patrick’s Day hence when I came across a recipe for Chocolate Stout Cake, I was hooked. After bully amounts of query in addition to investigation, I settled on a recipe posted on King Arthur Flour’s website. This recipe makes a towering, iii layer 8″ circular cake. It feeds a lot hence live on certain you lot accept friends, lots in addition to lots of friends. My hubby was wondering why I was making a cake in addition to I reminded him I had a birthday terminal month, in addition to 1 of my brothers had a birthday the other day, in addition to our son’s birthday is side yesteryear side calendar month … hence why not!
We dear the combination of the stout beer and chocolate, they brand a wonderful yoke inwards this impressive cake. The nighttime chocolate buttercream frosting is also a star in addition to a prefect compliment to the not-too-sweet layers. It’s somebody’s birthday somewhere, hence celebrate amongst cake!
An impressive chocolate stout layer cake topped amongst a creamy, rich nighttime chocolate buttercream frosting.
Course:
Cake, Dessert
Servings: 8 -10 slices
2
cups
stout beer
(I used Guinness Extra Stout)
2
cups
unsalted butter
1 1/2
cups
Dutch-processed cocoa
4
cups
all-purpose flour
4
cups
granulated sugar
1
tablespoon
baking powder
1
teaspoon
salt
4
large eggs
3/4
cup
sour cream
- Preheat oven to 350 degrees.
- Grease in addition to flour iii 8-inch cake pans, hence line of piece of job the bottom amongst a spell of parchment newspaper cutting inwards a circle to fit. Set aside.
- Add the beer in addition to butter to a large, heavy bottom saucepan. Warm on medium until the butter melts hence withdraw from the oestrus in addition to gently whisk inwards the cocoa pulverization until smooth. Cool to room temperature.
- In a large mixing bowl combine the flour, sugar, baking pulverization in addition to salt. Whisk until blended in addition to laid aside.
- In a separate large mixing bowl shell together the eggs in addition to sour cream.
- Gently add together the cocoa mixture in addition to blend on depression until combined.
- Add the flour mixture on depression speed, scraping downwards the sides equally needed. Mix on medium for 1 minutes.
- Divide the batter betwixt the iii prepared cake pans. If you lot accept a kitchen scale, each 1 should weigh a lilliputian over two pounds. Bake for 35 to xl minutes or until a toothpick comes out virtually clean, or at to the lowest degree non wet. Crumbs are okay. Do non over-bake.
- Cool the layers on a rack for 10 minutes, hence withdraw the cake from the pans in addition to continuing cooling on the wire rack until no longer warm.
- Frost equally desired in addition to shop leftovers inwards the refrigerator.
Adapted from King Arthur Flour
Creamy, polish nighttime chocolate frosting - pairs good amongst Chocolate Stout Cake
Course:
Dessert, Frosting
4
ounces
dark bittersweet chocolate,
chopped
4
ounces
dark semi-sweet chocolate,
chopped
1/2
cup
dark chocolate natural cocoa powder,
not dutch chocolate
1
tablespoon
strong coffee
6
tablespoons
water
1 1/2
cups
unsalted butter,
room temperature
4
cups
powdered sugar,
divided
2
teaspoons
pure vanilla extract
1/4
teaspoon
salt
- Add the chopped chocolate to the run yesteryear of a double boiler laid over barely simmering water. Stir until melted in addition to smooth. Set aside to cool, but withal pourable.
- While the chocolate is melting, combine the coffee, H2O in addition to cocoa inwards a pocket-size saucepan. Heat on depression in addition to whisk until polish in addition to slightly thickened. Remove in addition to laid aside to cool to room temperature.
- Add the butter in addition to 1 loving cup of the confectioners' saccharide to a large mixing bowl. Beat until the butter is lite in addition to fluffy. Add the cooled, melted chocolate, vanilla in addition to salt. Blend on medium until smooth. Add the cooled cocoa mixture in addition to shell until incorporated. Gradually add together the remaining 3 cups of confectioners' sugar, blending until smooth.
- Frost cake or cupcakes equally desired
Adapted from a recipe published inwards Bon Appetit Magazine
I promise you lot accept a wonderful calendar week – Thanks hence much for stopping by!
Tricia
Source: savingdessert.com
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