Thursday, July 30, 2015

Dark Chocolate Stout Cake with Vanilla Bean Buttercream and Salted Caramel Sauce

I made a cake today.  This week and next, I am covering for my aunt, so I'm working at my Mom's shop.  It tastes AWESOME!
Dark Chocolate Stout Cake with Vanilla Bean Buttercream and Salted Caramel Sauce
  • 1 cup Chocolate Stout
  • 2 sticks Butter
  • ¾ cup Unsweetened Cocoa Powder
  • 2 cups Flour
  • 2 cups Sugar
  • ½ tablespoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs
  • ¾ cup Sour Cream
  • 1 teaspoon Vanilla Extract
Vanilla Bean Buttercream
  • 3/4 cup Butter
  • 3 TBSP Cream
  •  2-1/2 tsp Vanilla Extract
  • 3 cups Powdered Sugar
  • 1/3 Vanilla Bean
Salted Caramel Glaze
  • 5 tablespoons Butter
  • ½ cup packed Dark Brown Sugar
  • ⅓ cup Heavy Cream
  • Pinch Salt
  • ¼ teaspoon Vanilla Extract
  • ⅔ cup Powdered Sugar
  • Pinch of Fleur de Sel
  1. Preheat oven to 350.
  2. Spray or grease round cake pan or bundt pan.
  3. In a medium saucepan over medium heat, bring the stout and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  4. In a large bowl, whisk flour,sugar,baking soda and salt.
  5. In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
  6. Add the butter/stout mixture to the sour cream mixture and beat until just incorporated.
  7. Add the flour mixture and beat until just combined.
  8. Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
  9. Pour into cake pan.
  10. Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
  11. Allow to cool in pan for 10 minutes.
  12. Then cool completely on rack before.
Vanilla Bean Buttercream
  1.  In a mixer, beat the butter, vanilla extract, and cream for a good 5 minutes.
  2. Gradually add in the powdered sugar.
  3. Take 1/3 of a vanilla bean pod and slice it lengthwise.  Using the tip of your knife, scrape out the inner granuals and throw these into the mixer.  Be careful when you do this.
  4. Let your buttercream beat until it is completely smooth.
  5. Refrigerate until ready to use.  Layer this thick on top of your cake and place cake-in-progress in fridge.
Salted Caramel Glaze
  1. In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
  2. Boil for ONE minute, stirring constantly.
  3. Remove from heat, stir in vanilla extract.
  4. Add about ½ cup of the powdered sugar and whisk until smooth.
  5. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
  6. You can opt to cool the mixture in the fridge for 5-10 minutes, which will help firm up the mixture.
  7. Remove the cake from the fridge and pour the salted caramel glaze over the top.
  8. Sprinkle the Fleur de Sel over the glaze.

1 comment:

  1. Thank you for this recipe. I have three Shiner Chocolate Birthday Stouts in the fridge (They're actually too sweet for even me to drink!), and this recipe will help me use them up!


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