Fudge Caramel Stout Cake Recipes

FUDGE CAKE WITH STOUT GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
• Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
• Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.
• For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.

FUDGE CARAMEL STOUT CAKE

Steps:

• Preheat oven to 350°F. Line the bottom of three 8-inch cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt.
• Add the vegetable oil, sour cream, stout, eggs and vanilla. Stir until just combined. Divide batter evenly among prepared cake pans.
• Bake for 30 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool in pans on a wire rack for 30 minutes before inverting onto the wire racks to cool completely.
• To make the frosting, melt the chocolate chips in a large microwave safe bowl for about 2 minutes, stirring every 30 seconds until completely melted. Set aside to cool.
• In the bowl of an electric mixer with the paddle attachment, beat the butter until smooth. Add the cocoa powder and powdered sugar and beat until well combined. Add the melted chocolate and beat until thick yet spreadable. If the frosting is too thick to spread, beat in a few tablespoons of milk to thin it out.
• Level each cake layer with a knife or leveler, if needed. Place one cake, bottom side up, on a cake stand or platter and spread with a generous layer of frosting. Then spread with 1/4 cup caramel topping. Place another cake layer, bottom side up, on the caramel and spread with more frosting and another 1/4 cup caramel. Place the final layer, bottom side up, on the top of the other layers. Spread the remaining frosting on the top and sides of all layers. Decorate the bottom of the cake with two layers of dark chocolate chips. Spread the remaining caramel topping on the top of the cake and let it flow down the sides.
• Note: You can use a regular stout beer or water or coffee in place of the chocolate stout.

CARAMEL FUDGE CAKE

Steps:

• Preheat oven to 350F; butter and flour a 9x13 inch pan.
• Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
• Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
• A dollop of freshly-whipped cream on each piece is not a bad thing!

CARAMEL FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix as package directs.
• Pour 2 cups of the batter into a greased 13x9-inch baking pan.
• Bake 15 minutes.
• Meanwhile, in heavy saucepan over low heat, melt caramels and butter.
• Remove from heat, add condensed milk and mix well.
• Spread caramel mixture evenly over cake.
• Spread remaining cake batter over caramel mixture.
• Top with nuts.
• Return to oven and bake 30-35 minutes, or until tooth-pick comes out clean.
• Cool.
• Garnish as desired.