Malted Chocolate Stout Layer Cake Recipes
MALTED CHOCOLATE & STOUT LAYER CAKE
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.
Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.
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
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- Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with coca powder to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
- Whisk together the ½ cup cocoa powder, cake mix, and baking soda in a large bowl. Stir in the yogurt, butter, espresso, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
- Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 45 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)
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