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.
CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING
Provided by Bruce Aidells
Categories Cake Beer Coffee Chocolate Egg Dessert Bake High Fiber Oktoberfest Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For cake:
- 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 11/4 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.
- For frosting:
- Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
- Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.
CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING
Steps:
- For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
- For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
- Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
CHOCOLATE STOUT CAKE
Make and share this Chocolate Stout Cake recipe from Food.com.
Provided by susie cooks
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in the center of the oven and preheat to 350 degrees.
- Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
- Tap out excess.
- In a small saucepan over high heat, bring the stout and molasses to a simmer.
- Remove from heat and let stand while preparing the batter.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
- Scrape down sides as needed.
- Beat in eggs one at a time, scraping down after each addition.
- With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
- Scrape down sides of bowl and then beat for 20 seconds until smooth.
- Stir in chopped chocolate.
- Spoon batter into prepared pan, spreading evenly.
- Run knife through batter to eliminate air pockets.
- Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
- Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
- To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
- Whisk until chocolate is melted and smooth.
- Let cool for 5 minutes before drizzling over cake.
- Drizzle glaze over cake.
- If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
- Glaze when ready to serve.
EASY CHOCOLATE STOUT CAKE WITH RUM FUDGE FROSTING
I'm sure there are better variations on the stout cake theme, but I doubt there's any easier, and it turned out awfully good. If you take nothing else from this recipe, do try the frosting idea. I'm sure it work as well with bourbon or any other sweet alcohol, such as wine or brandy. * Food.com required sizes on the cake mix and frosting, so I guesstimated, but they were your standard Betty Crocker/ Pillsbury type cake mix and frosting containers.
Provided by giani23
Categories Dessert
Time 1h
Yield 1 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
- Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
- Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!
Nutrition Facts : Calories 4089.8, Fat 146.4, SaturatedFat 33, Cholesterol 372, Sodium 3814.8, Carbohydrate 584.4, Fiber 7.2, Sugar 445.9, Protein 38.4
CARAMEL-RUM FUDGE
Spike traditional caramel fudge with a touch of dark rum for a grownup dessert that will be a hit during the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
- In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
- In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
- Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 120 mg
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
CHOCOLATE STOUT CAKE
I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.
Provided by Bev I Am
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For Cake: Preheat oven to 350 degrees.
- Butter three 8 round cake pans with 2 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 ½ tsp salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate 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.
- Top with third cake layer.
- Spread remaining icing over top and sides of cake.
Nutrition Facts : Calories 938.5, Fat 54.2, SaturatedFat 33.3, Cholesterol 217.4, Sodium 664.5, Carbohydrate 108, Fiber 4.7, Sugar 67.1, Protein 10.6
CHOCOLATE RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
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