CHOCOLATE STOUT CAKE WITH ESPRESSO BUTTERCREAM AND DULCE DE LECHE

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While I certainly don't make cakes often, I jump at the chance when I can.

There's just something about being covered in buttercream and delivering someone a delicious confection. While most of my treats err on the healthier side, a birthday treat is just that- a treat, so full dairy, sugar, and gluten are welcome. (Except for my birthday, that would result in some serious inflammation that's just not worth it.)

I'll keep this post short- since you'll get enough sweet from this cake. If looking for a delicious birthday treat for a chocolate, coffee, beer-lover, try this combo out.

It's worth the effort.

xx Banana 

Servings: 15-20 slices

Chocolate Stout Cake Ingredients (Slightly Adapted From King Arthur Flour)

  • 2 cups of Guinness
  • 2 sticks of unsalted butter
  • 1 1/2 cups cacao powder
  • 1/2 cup semi-sweet chocolate chips
  • 4 cups all-purpose flour
  • 4 cups of granulated sugar
  • 1 tablespoon baking powder
  • 4 eggs, room temperature
  • 1 1/1 teaspoons salt
  • 3/4 cup sour cream

Directions:

  1. Preheat your oven to 350 degrees and grease three 8 inch cake round.
  2. In a large pot/saucepan combine the Guinness, butter, cacao, and chocolate chips until it all fully melts together- set aside to cool.
  3. Mix the flour, salt, and baking powder in a bowl and site aside.
  4. In a mixer, beat together the eggs and sour cream. Then add the cacao butter Guinness mix. 
  5. In batches add in the dry ingredients. 
  6. Divide the batter evenly between the cake pans and bake for about 50 minutes. Allow to cool for 10 and then transfer to a wire rack to fully cool 
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Dulce De Leche

  • 1 can of sweetened condensed milk, label removed

Directions:

  1. Fill a large pot with water and place the can in- making sure the water covers the can. Bring to a boil then lower heat to a simmer.
  2. Simmer for 2 hours and 30 minutes, then flip the can and simmer for another 30 minutes.
  3. Add water as needed to make sure the can stays fully immersed.
  4. After 3 hours remove from water and let FULLY cool before opening.
  5. Reheat if needed to be more smooth. 

Espresso Buttercream

  • 2 cups of unsalted butter
  • 4 cups of powdered sugar
  • 1/4 cup strong espresso
  • 1 teaspoon vanilla extract 
  • 1-3 tablespoons milk

Directions:

  1. Cream together the butter and powdered sugar. Then add in the vanilla and espresso.
  2. Add milk if needed to get a smoother consistency. 
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Cake Assembly

  1. Once the cake has cooled, cut off any domes to ensure an even surface.
  2. Then add a layer of frosting, topped by a drizzle of dulce de leche.
  3. Repeat with remaining layers.
  4. With remaining frosting cover the top and outside of the cake.
  5. Use the remaining dulce de leche to create a glaze on top of the cake and drip over the sides.
  6. Chill to allow layers to set.
  7. Enjoy! 
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