Chocolate Stout Cake Recipe

Ingredients:

Chocolate Caramel Frosting:

• 2 cups dark chocolate chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
• 1 cups white sugar
• 1/4 cup water
• 3 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1 cups heavy cream
• 2 teaspoons vanilla extract
• 3 tablespoons Irish cream liqueur (such as Bailey's)
• 3 tablespoons unsalted butter

Chocolate Stout Cake:

• 1 (11.2 ounce) bottle stout beer (such as Guinness)
• 1 tablespoon dark brown sugar
• 1 cups all-purpose flour
• 1 cup cocoa powder (such as Hershey's Special Dark)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter
• 3 tablespoons vegetable oil
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 2 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature

Directions:

Step 1: Start by preparing the frosting. Place dark chocolate chips in a large bowl and set aside.

Step 2: In a tall-sided saucepan, combine 1 cups white sugar, water, and corn syrup. Heat over medium heat, stirring occasionally, until the mixture turns a deep amber color (about 15 minutes).

Step 3: Once amber, remove the pan from heat and carefully pour in heavy cream (expect bubbling and seizing). Return the pan to low heat, bringing the mixture to a boil, stirring constantly. Let it boil for 5 minutes, then pour the caramel over the chocolate chips.

Step 4: Let the mixture stand for 1 minute, then stir gently until the chocolate melts and the mixture becomes smooth.

Step 5: Add 2 teaspoons vanilla extract and 3 tablespoons Irish cream liqueur, mixing until combined. Gradually add the butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Cover loosely with a kitchen towel and allow it to cool to room temperature (about 4 to 6 hours), stirring occasionally.

Step 6: For the cake, combine the stout beer and 1 tablespoon dark brown sugar in a saucepan. Simmer over medium heat, stirring occasionally, until the mixture is reduced to 1 cup (8 to 10 minutes). Remove from heat and cool to room temperature, about 20 minutes.

Step 7: Preheat your oven to 350F (175C) and grease and flour two 9-inch round cake pans.

Step 8: Sift together the flour, cocoa powder, baking powder, baking soda, and teaspoon salt, and set the dry ingredients aside.

Step 9: Beat the unsalted butter, vegetable oil, 1 cup dark brown sugar, and cup white sugar in a large bowl or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.

Step 10: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Continue beating on medium-high speed for 4 to 5 more minutes after the last egg is added.

Step 11: Mix in the sour cream and 2 teaspoons vanilla extract.

Step 12: Add half of the sifted dry ingredients, mixing on low speed until just combined. Pour in the cooled stout mixture and mix until just combined. Add the remaining dry ingredients and mix again until just combined.

Step 13: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles.

Step 14: Bake in the preheated oven for 30 to 35 minutes, or until the tops of the cakes spring back when lightly touched. Allow the cakes to cool in the pans for 20 to 30 minutes, then transfer to a wire rack to cool completely (about 1 hour).

Step 15: Once the cakes and frosting have cooled, place one cake layer on a serving platter. Spread about 1 cup of frosting evenly over the top of the first cake layer.

Step 16: Place the second cake layer on top, then pour the remaining frosting over the cake, smoothing it over the top and sides until the cake is fully frosted.

Nutrition Facts (per serving):