Chocolate Cream Stout Cake
This recipe is from "The Homebrewer's Recipe Guide"
Rich, moist and chocolaty, this cake is one of our most requested recipes. It has become the traditional birthday cake in our house. What better way to celebrate --lots of birthday home-brew topped off with this delicious homebrew cake!
Cake
2 tablespoons plus 1 1/2 cups butter
1 1/3 cups dark cocoa
1 (12-ounce) bottle cream stout
1 teaspoon salt
3 cups unbleached flour
2 cups sugar
2 teaspoons baking soda
3 eggs
3/4 cup sour cream
Icing
4 tablespoons butter, at room temperature
1/2 cup confectioners' sugar
1 1/2 cups semisweet chocolate morsels
1 ounce Grand Marnier
3/4 cup chopped walnuts
1 tablespoon scalded milk
Preheat oven to 350 degrees. Use the 2 tablespoons of butter to grease two 10-inch springform pans. Dust with 1/3 cup cocoa. In a large mixing bowl, sift together the remaining cocoa, salt, flour and baking soda. Melt 1 1/2 cups butter in a heavy saucepan. Stir in stout. Remove from heat. Beat into dry ingredients a little at a time. Add eggs and sour cream, and mix at medium speed for 2 minutes. Pour batter into pans and bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean. Cool on wire racks 10 minutes, then remove sides and cool completely.
For the icing, cream the butter and sugar and set aside. Melt the chocolate ( a few minutes in the microwave works well ) and whish in the Grand Marnier. Mix half of the chocolate mixture into the butter and sugar, then fold in the nuts. Use the creamed nut frosting between the layers. Whisk the scalded milk into the remaining chocolate and pour over the cake.
Who's going to give this one a go??? Sounds yummy
Cheers,
Doc
This recipe is from "The Homebrewer's Recipe Guide"
Rich, moist and chocolaty, this cake is one of our most requested recipes. It has become the traditional birthday cake in our house. What better way to celebrate --lots of birthday home-brew topped off with this delicious homebrew cake!
Cake
2 tablespoons plus 1 1/2 cups butter
1 1/3 cups dark cocoa
1 (12-ounce) bottle cream stout
1 teaspoon salt
3 cups unbleached flour
2 cups sugar
2 teaspoons baking soda
3 eggs
3/4 cup sour cream
Icing
4 tablespoons butter, at room temperature
1/2 cup confectioners' sugar
1 1/2 cups semisweet chocolate morsels
1 ounce Grand Marnier
3/4 cup chopped walnuts
1 tablespoon scalded milk
Preheat oven to 350 degrees. Use the 2 tablespoons of butter to grease two 10-inch springform pans. Dust with 1/3 cup cocoa. In a large mixing bowl, sift together the remaining cocoa, salt, flour and baking soda. Melt 1 1/2 cups butter in a heavy saucepan. Stir in stout. Remove from heat. Beat into dry ingredients a little at a time. Add eggs and sour cream, and mix at medium speed for 2 minutes. Pour batter into pans and bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean. Cool on wire racks 10 minutes, then remove sides and cool completely.
For the icing, cream the butter and sugar and set aside. Melt the chocolate ( a few minutes in the microwave works well ) and whish in the Grand Marnier. Mix half of the chocolate mixture into the butter and sugar, then fold in the nuts. Use the creamed nut frosting between the layers. Whisk the scalded milk into the remaining chocolate and pour over the cake.
Who's going to give this one a go??? Sounds yummy
Cheers,
Doc