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.
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
- Preheat your oven to 350 degrees and grease three 8 inch cake round.
- In a large pot/saucepan combine the Guinness, butter, cacao, and chocolate chips until it all fully melts together- set aside to cool.
- Mix the flour, salt, and baking powder in a bowl and site aside.
- In a mixer, beat together the eggs and sour cream. Then add the cacao butter Guinness mix.
- In batches add in the dry ingredients.
- 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
Dulce De Leche
- 1 can of sweetened condensed milk, label removed
- 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.
- Simmer for 2 hours and 30 minutes, then flip the can and simmer for another 30 minutes.
- Add water as needed to make sure the can stays fully immersed.
- After 3 hours remove from water and let FULLY cool before opening.
- Reheat if needed to be more smooth.
- 2 cups of unsalted butter
- 4 cups of powdered sugar
- 1/4 cup strong espresso
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
- Cream together the butter and powdered sugar. Then add in the vanilla and espresso.
- Add milk if needed to get a smoother consistency.
- Once the cake has cooled, cut off any domes to ensure an even surface.
- Then add a layer of frosting, topped by a drizzle of dulce de leche.
- Repeat with remaining layers.
- With remaining frosting cover the top and outside of the cake.
- Use the remaining dulce de leche to create a glaze on top of the cake and drip over the sides.
- Chill to allow layers to set.