Chocolate Stout Cake Recipe | Lake Champlain Chocolates

This isn’t your kid’s birthday cake! The beer adds a tangy, malty flavor while the bourbon wash gives the whole recipe a kick. The super creamy, not-so-sweet maple frosting offers an indulgent texture. Altogether, this Chocolate Stout Cake is perfect for that St. Patrick’s Day get together with your favorite adults!

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Yield: 1 chocolate stout cake
Ingredients

Cake

  • 1 12 cups stout beer
  • 3 sticks unsalted butter
  • 1 cup unsweetened cocoa powder
  • 3 large eggs
  • 23 cup sour cream
  • 3 cups all purpose flour
  • 3 cups sugar
  • 2 14 teaspoons baking powder
  • 1 teaspoon salt

Wash

  • 14 - 12 cup bourbon

Frosting

  • 5 large egg whites
  • 12 cup granulated maple sugar
  • 1 cup white granulated sugar (or brown sugar)
  • 1 teaspoon salt (omit if using salted butter)
  • 4 sticks unsalted butter
  • 1 12 tablespoons vanilla

Topping & Garnish

  • 12 cup pecan pieces
  • Pick one of your favorite solid Lake Champlain Chocolates dark or milk chocolate bars, chopped (or use a vegetable peeler to make chocolate curls)

Cake

  • 1 12 cups stout beer
  • 3 sticks unsalted butter
  • 1 cup unsweetened cocoa powder
  • 3 large eggs
  • 23 cup sour cream
  • 3 cups all purpose flour
  • 3 cups sugar
  • 2 14 teaspoons baking powder
  • 1 teaspoon salt

Wash

  • 14 - 12 cup bourbon

Frosting

  • 5 large egg whites
  • 12 cup granulated maple sugar
  • 1 cup white granulated sugar (or brown sugar)
  • 1 teaspoon salt (omit if using salted butter)
  • 4 sticks unsalted butter
  • 1 12 tablespoons vanilla

Topping & Garnish

  • 12 cup pecan pieces
  • Pick one of your favorite solid Lake Champlain Chocolates dark or milk chocolate bars, chopped (or use a vegetable peeler to make chocolate curls)
Instructions
  • Preheat the oven to 350°F. Grease and flour two 9" cake pans.

Cake:

  • Heat beer and butter in medium sauce pan until butter is melted. Remove from heat.
  • Add cocoa, and whisk until smooth. Cool mixture to room temperature.
  • In a large bowl, beat together eggs and sour cream.
  • In a separate bowl, whisk together flour, sugar, salt, and baking powder. Add to cocoa mixture and mix until just combined.
  • Add the flour mixture in three additions, mixing together at slow speed after each addition. Scrape down the bowl, and mix again for 1 minute.
  • Pour batter into cake pans. Tap on the table to level batter.
  • Bake 40 to 50 minutes, until a cake tester inserted into the center comes out clean. Cool the cakes on a rack for 10 minutes, then turn out of their pans. Brush the bottom and sides of each layer liberally with bourbon, and finish cooling completely on the rack.

Frosting:

  • In a double boiler, whisk together egg whites and sugars.
  • Heat to 140°F, whisking constantly. Use a wet brush to remove sugar crystals from the sides of the pan if necessary. Be careful not to overheat.
  • Remove mixture from heat and beat with whisk attachment on medium speed for about 5 minutes. Bowl should be warm to the touch (not hot) and mixture will be opaque and slightly fluffy.
  • Change mixture attachment to the paddle. With mixer on low speed, add butter in several small additions, beating until butter is mostly incorporated between additions.
  • When all butter has been added, increase to medium/high speed and beat for about 5 minutes (and up to 10 minutes, if necessary), until frosting is fluffy. It may initially separate, but it will smooth out after beating for a few minutes.
  • Beat in vanilla.

Assembly:

  • Level each cake layer using a long bread knife. Brush the trimmed layers liberally with bourbon.
  • Fill and frost as usual.
  • Sprinkle pecan pieces evenly over the top of the cake. Garnish with chopped chocolate or chocolate curls.