Thursday, April 23, 2009
For Easter, my mom wanted a chocolate cake. I had been planning on making just a normal chocolate cake. Nothing fancy. However, I just couldn't do it. I had to experiment. So, this cake was born. I made a chocolate cake with stout beer, which actually just tasted like a richer version of chocolate cake. I also had to have two frostings-- Irish Cream for the inside and a plain old chocolate for the outside. The recipe below is a few different ones that I cobbled together for the final masterpiece. It definitely was a highly successful cake!
I found the Chocolate Stout Cake recipe at Smitten Kitchen, but she used the original one from Bon Appetit (which incidentally is a magazine my dad requested for his birthday-- I know, odd to me too).
Chocolate Stout Cake w/ Irish Cream & Chocolate Frosting
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Preheat oven to 350°F. Butter or spray 2 8" round cake pans well. Bring 1 cup stout and 1 cup 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 3/4 teaspoon 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. Pour batter evenly split into prepared pans. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cakes out onto a rack.
Once cool, carefully cut each cake in half horizontally. Lay one half on a cake stand and line remaining platter with parchment paper to keep it clean as you frost the cake. Spread a thin layer of the Irish Cream frosting and place another cake half on top. Repeat until remaining cake has been layered. Spread chocolate frosting on top and sides to complete the cake and sprinkle with cocoa nibs for garnish. Carefully remove parchment paper.
Irish Cream Frosting
2 sticks butter, room temperature
4 tablespoons Bailey's Irish Cream
4-5 cups confectioners' sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Coming soon... I can't find my notes on it at the moment and am too lazy to look for them. I promise I will get this up soon.