CHOCOLATE STOUT CAKE......via Angela Newton Ingredients: 1 ½ cups Chocolate Stout (you can also use regular stout, like Guinness) ½ cup strong black coffee 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 kosher salt 4 large eggs 1 tablespoon pure vanilla extract 1 1/3 cups sour cream For the Icing 2 cups heavy whipping cream 1 pound semisweet chocolate, chopped Directions: For the Cake 1. Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides and line with parchment paper. Butter paper. 2. In heavy large saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly. 3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In large bowl, use an electric mixer to beat eggs, vanilla and sour cream in another large bowl to blend. 4. Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Add flour mixture and beat on low speed until just 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 the icing 1. 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. 2. 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. Top with chocolate curls. Notes: - Cake is best served the day it is made, but will keep refrigerated in a sealed container for up to two days. Bring cake to room temperature for about an hour before you plan to serve. - If you cannot find Dutch-process cocoa powder, I recommend using Hersheys Special Dark Cocoa Powder - The cakes was topped using homemade chocolate curls, you can find the recipe and tutorial here. - Adapted from Epicurious Read more: mybakingaddiction/chocolate-stout-cake/#ixzz36XSTaP1S
Posted on: Fri, 04 Jul 2014 21:58:07 +0000