Recipe Round-up: Desserts
Wednesday, June 13, 2007 at 06:06PM I'm baking this cake on Friday for a Saturday dinner party, so check back over the weekend to see pictures.
CHOCOLATE STOUT CAKE
Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) [I use Hershey's Special Dark cocoa powder]
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped [I use 12 oz. bittersweet and 4 oz. semisweet]
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. [I only made a 2 layer cake and had enough batter leftover to make an additional 9x13 cake. There was enough frosting for both cakes, frosting only the top and between the layers of the layer cake. Believe me, that is enough!]
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.
[I topped ours with a dollop of Devonshire Cream]
Devonshire Creme:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 8 -ounce carton sour cream
Beat whipping cream sugar, and vanilla until stiff. Fold sour cream into this mixture and refrigerate.
Makes [more than] 12 servings.
This cake freezes very nicely, too!
Be sure to check out all the rest of the wonderful dessert recipes tomorrow at Simply A Musing Blog!
Reader Comments (6)
I SO want to come and eat at your house!
You really need to come for a visit, Beck. I'd really "put on the dog" for you! ~Kim
I'm SO glad we ARE coming to eat at your house!
Me, too, Dorothy! We're looking forward to it!
Oh my goodness...that sounds positively yummy. What does the stout do to the flavor? I have NEVER cooked with alcohol?!?!
Oh boy oh boy! This is killer to see all these yummy dessert recipes at 6 something in the morning! I am definitely trying this one!!
A cake with Guinness and lovely Devonshire cream. I need to try this one. I'm really happy to have a devonshire cream recipe especially with strawberries galore here...