CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING
Steps:
- For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
- For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
- Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM
Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g
CHOCOLATE STOUT CAKE
This recipe was featured in an email today from the www.kingarthurflour.com website in regard to a recipe for St. Patrick's Day. NOTE: This is NOT for us dieters! LOL :-) "Stout and other dark beers are often described as having chocolatey overtones, so this combination might not be as far-fetched as one might initially think. The flavor of this cake is multi-dimensional: the presence of the stout gives it a much more interesting finish; the hops from the beer act as a counterpoint to the sugar in the cake. It's an incredibly moist cake, too, and its rich, dark color comes mostly from the beer. This recipe makes two tall, imposing layers; be sure your 9-inch cake pans are at least 2 inches tall, or use 10-inch pans if you have them. For a smaller dessert, you could halve the recipe and split one tall 9-inch layer before frosting." TIPS FROM THE KAF BAKERS: If you're using salted butter, decrease the salt in the recipe to 1 teaspoon. If you're buying Guinness in cans (they list 14.9 ounces on the label), use 1 can and make up the difference in volume with water. If you're making 2 layers, be sure your 9" cake pans are at least 2" deep. If they aren't that tall, use three 8" layers instead The batter for this cake weighs 5 pounds, 15 ounces or 95 ounces. If you have a scale, a two layer cake should have 2 pounds, 15 1/2 ounces of batter in each pan. For a 3 layer cake, each layer should weigh 1 pound, 15 1/2 ounces. If you have access to chocolate disks or chips that are pure chocolate, they'll melt more quickly when making the frosting.
Provided by senseicheryl
Categories For Large Groups
Time 1h10m
Yield 1 large cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
- For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
- Whisk until the mixture is smooth. Set aside to cool to room temperature.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
- In a large mixing bowl, beat together the eggs and sour cream.
- Add the stout-cocoa mixture, mixing to combine.
- Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
- Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
- Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
- For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
- Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
- Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
- To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
- Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
- Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
- Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.
Nutrition Facts : Calories 684.4, Fat 38.8, SaturatedFat 23.8, Cholesterol 153.9, Sodium 330.9, Carbohydrate 81, Fiber 3.5, Sugar 50.6, Protein 7.6
GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING
Super yummy cake that even a non-drinker will enjoy! For St. Patrick's Day or any other day that you want!
Provided by Dannielle Fontela
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
- Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
- Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.
Nutrition Facts : Calories 673.7 calories, Carbohydrate 83.5 g, Cholesterol 126.5 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 21.9 g, Sodium 306 mg, Sugar 67 g
STOUT CUPCAKES WITH IRISH CREAM FROSTING
You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake.
Provided by Food.com
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
- In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
- Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
- Add cooled Guinness mixture and beat on medium for 1 minute.
- Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
- Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add salt, and slowly add confectioners sugar.
- Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
- Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
- In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
- Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
- Transfer to a pastry bag fitted with a ½-inch pastry tip.
- Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
- Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Nutrition Facts : Calories 447.6, Fat 19.9, SaturatedFat 12.3, Cholesterol 69, Sodium 182.3, Carbohydrate 67.4, Fiber 1.1, Sugar 56.6, Protein 2.6
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