Scene - Blogs - Chocolate cake for beer lovers

Chocolate cake for beer lovers
Published: 2/8/2012 5:36 PM
Last Modified: 2/8/2012 5:48 PM

photo by Patricia Heal

Let’s say you don’t like milk with your cake. Or, maybe, you just had some milk and now you are in the mood for beer.

We have the perfect cake for you...Chocolate Stout Layer Cake with Chocolate Frosting.

Stout would pair well with this chocolate cake, preferably the same brew you used in the cake batter. Someone has to finish the bottle.

Cake plus conservation. Win, win.

The creative folks at Epicurious.com suggested taking it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.

That also sounds like a fine option.

Then, there will be plenty to share with your Valentine.

Chocolate Stout Layer Cake with Chocolate Frosting

3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting:
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

For cake:

1. Position rack in center of oven and preheat to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
3. Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
4. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting:
5. Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
6. Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

- adapted from Epicurious, recipe by Bruce Aidells.

Reader Comments

3 Total

Show: Newest First

Learn About Our Comment Policy

PrayingHam (last year)

Okay, I get it.

There are only two of you left at the World to cover food.'

You were chosen for desserts.

seesay (last year)

Ooh. Gotta try this! However, don't like layer cakes so will see how it works as a bundt.

Tulsa World Staff Writer Nicole Marshall (last year)

seesay, let me know how it works as a bundt. I am glad it appealed to you! We are offering a series of 14 chocolate recipes on my blog so readers have plenty to choose from. This cake is supposed to be good for people who don't like super sweet desserts.

3 comments displayed

To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

To sign in to your account, go to tulsaworld.com/signin.
To activate your print subscription for unlimited digital access and to post comments, go to tulsaworld.com/activate.
To purchase a subscription, go to tulsaworld.com/subscribe.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

2/2013	1/2013	12/2012	11/2012	10/2012	9/2012
8/2012	7/2012	6/2012	5/2012	4/2012	3/2012
2/2012	1/2012	12/2011	11/2011	10/2011	9/2011
8/2011	7/2011	6/2011	5/2011	4/2011	3/2011
2/2011	1/2011	12/2010	11/2010	10/2010	9/2010
8/2010	7/2010	6/2010	5/2010	4/2010	3/2010
2/2010	1/2010	12/2009	11/2009	10/2009	9/2009
8/2009	7/2009	6/2009	5/2009	4/2009	3/2009
2/2009	1/2009	12/2008	11/2008	10/2008	9/2008
8/2008	7/2008	6/2008	5/2008	4/2008	3/2008
2/2008	1/2008	12/2007	11/2007	10/2007	9/2007
8/2007	7/2007	6/2007

Your bookmark will appear on your Profile page. Please give it a title, and short description so that visitors to your page will understand where the bookmark leads.
Bookmark Title :

Bookmark Text :