Malted Chocolate & Stout Layer Cake |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 16 |
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If you want a dessert that will take the cake at your St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. âJennifer Wayland, Morris Plains, New Jersey Ingredients:
2 cups stout beer |
1-3/4 cups butter, cubed |
3 ounces bittersweet chocolate, chopped |
1 cup malted milk powder |
1 cup baking cocoa |
1-1/2 cups (12 ounces) sour cream |
4 eggs |
3-1/2 cups sugar |
3 cups cake flour |
1 tablespoon baking soda |
1 teaspoon salt |
frosting: |
2 cups sugar |
1 cup irish cream liqueur |
12 egg yolks, beaten |
3 teaspoons vanilla extract |
3 cups butter, softened |
1 cup malted milk powder |
Directions:
1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large saucepan, combine the beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from the heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand for 15 minutes.
3. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine the sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
4. Bake at 350° for 32-36 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
7. Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate for at least 1 hour before serving. Yield: 16 servings.
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