Youngs Double Chocolate Stout Cake Recipes

DOUBLE STOUT CHOCOLATE BUNDT CAKE

Steps:

• To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
• In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
• In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
• Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
• To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it's warm and runny.
• Store the cake in the fridge for up to 5 days.

DOUBLE CHOCOLATE STOUT CAKE

Steps:

• 1. For Cake: Preheat oven to 350'F Grease two 9 inch cake pans. Lay parchment circles into the bottoms of each pan, and grease parchment as well.
• 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of stout to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside.
• 3. Sift flour, baking powder, and salt together in a large mixing bowl. Set aside.
• 4. In a large bowl with an electric mixer cream sugar and eggs together.
• 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
• 6. Add stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Complete incorporate. Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
• 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding next 3rd of flour.
• 8. With the mixer still on, add the remaining 1/2 cup of stout and turn mixer on high to whip the stout into the batter.
• 9. Pour batter out into the two pans. Bake on a center rack for 40 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
• 10. For Butter Cream: Whip butter for 2 minutes on medium speed then slowly add sugar. Once the sugar and butter is all fluffy, add cream, then add cocoa and vanilla. Completely incorporate all ingredients and set aside.
• 11. For Chocolate Cream icing: 1- Bring cream to a simmer in a large sauce pan. Once it is to a simmer take it off the heat and add chocolate. Mix until chocolate is completely smooth and melted. Pour out into a large mixing bowl and refrigerate for 2 hours. Mix the icing a little bit every 15 minutes or so. 2- This does take 2 hours to set, so plan your timing out.
• 12. Assembly: 1- Once cakes are completely cooled, turn them out. Level off the tops of each cake, as they are likely to have domed slightly during baking. Cut each cake in half horizontally. You will have 4 cake layer total. 2- Place one cake layer down on a cake dish or decorating wheel and spread chocolate butter cream frosting on first layer. Repeat this until all four layer have been laid. Do not put butter cream frosting on the very top layer however. 3- Once cake is stacked and even spread the chocolate cream icing all over the outside of the cake until smooth. 4- Decorate and garnish as you please. I piped icing into borders and added extra chocolate chip on top.

TRIPLE CHOCOLATE STOUT BEER BROWNIES

Steps:

• Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
• In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
• Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
• Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

DOUBLE CHOCOLATE STOUT TRIFLE RECIPE - (4.6/5)

Steps:

• Prepare cake as directed except divide mixture among 3 greased and floured 8 inch cake pans and bake for 22 minutes. Once cakes are cooled trim off outside edge and chop or tear in to bite size pieces. To prepare pudding whisk together cornstarch and sugar in a sauce pan. Whisk in the milk, egg yolk and vanilla. Cook over medium heat whisking frequently. Once thickened remove from heat. Stir in the stout and chocolate. Once the chocolate has melted pour into a bowl to cool. Place in the refrigerator and cool for at least 2 hours. To assemble the trifle: Place half of the chopped cake on the bottom of a trifle dish. Top with half of the pudding and almost half of the Heath bar bits (Reserve about 1/4 C. for the top). Repeat. Top with Truwhip and what is left of the Heath bar bits.