Rich Chocolate Stout Layer Cake
Indulge in the decadence of this Rich Chocolate Stout Layer Cake, a truly exceptional dessert that combines the bold flavors of dark Guinness stout with rich cocoa. The result is an incredibly moist and dense cake that becomes even more flavorful as it ages, making it perfect for special occasions or a delightful treat any day. With its dark, velvety texture and deep chocolate taste, this multi-layered cake is sure to impress your guests and become a beloved family favorite. Serve topped with your choice of frosting or a dusting of powdered sugar for a stunning presentation!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Guinness stout beer
2 cups (At room temperature)
Butter
2 cups (Cubed and at room temperature)
Unsweetened Dutch-processed cocoa powder
1 1/2 cups (Sifted)
All-purpose flour
4 cups (Sifted)
Granulated sugar
4 cups (None)
Baking soda
1 tablespoon (None)
Salt
1 1/2 teaspoons (None)
Large eggs
4 (At room temperature)
Sour cream
1 1/3 cups (At room temperature)
Instructions
1
Preheat your oven to 350°F (175°C) and adjust the oven rack to the second-lowest position for even baking.
2
Grease three 9 or 10-inch round cake pans with butter, then line the bottoms with parchment paper for easy removal. Butter the tops of the parchment as well to prevent sticking.
3
In a large saucepan over medium heat, bring the 2 cups of Guinness stout and 2 cups of cubed butter to a gentle simmer, stirring occasionally.
4
Once simmering, whisk in the unsweetened Dutch-processed cocoa powder until the mixture is smooth and glossy. Remove from heat and let it cool slightly.
5
In a separate large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until thoroughly combined.
6
In another mixing bowl, use an electric mixer to beat the 4 large eggs for about 5-6 minutes, or until they are thick and lemon-colored. This step is crucial for the cake's texture, so don’t rush it!
7
Add the sour cream to the beaten eggs and mix until well combined.
8
Slowly add the cooled stout and cocoa mixture to the egg mixture, beating just until combined to avoid overmixing.
9
Gradually fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon, mixing gently until the batter is smooth and uniform.
10
Evenly divide the batter among the prepared cake pans.
11
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes during the last few minutes of baking to avoid over-baking.
12
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This helps retain moisture and keeps the cakes tender.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rich Chocolate Stout Layer Cake?
It is a decadent, multi-layered dessert that combines dark Guinness stout with rich cocoa to create an incredibly moist and dense cake.
What kind of beer is used in this recipe?
The recipe specifically calls for 2 cups of Guinness stout beer at room temperature.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before beginning the baking process.
Where is the best place to position the oven rack?
Adjust the oven rack to the second-lowest position to ensure even baking for the layers.
How many cake pans do I need?
You will need three round cake pans for this recipe.
What size should the cake pans be?
The recipe is designed for 9 or 10-inch round cake pans.
How should I prepare the cake pans to prevent sticking?
Grease the pans with butter, line the bottoms with parchment paper, and butter the tops of the parchment as well.
How do I prepare the stout and butter mixture?
Bring the Guinness stout and cubed butter to a gentle simmer in a large saucepan over medium heat, stirring occasionally.
When do I add the cocoa powder?
Whisk the cocoa powder into the stout and butter mixture once it reaches a simmer, then remove from heat to cool slightly.
What type of cocoa powder is recommended?
The recipe calls for 1 1/2 cups of sifted unsweetened Dutch-processed cocoa powder.
What dry ingredients are included in the flour mixture?
The dry mixture consists of sifted all-purpose flour, granulated sugar, baking soda, and salt.
How long should I beat the eggs?
Beat the 4 large eggs for about 5-6 minutes until they are thick and lemon-colored.
Why is beating the eggs for 5-6 minutes necessary?
This step is crucial for achieving the specific texture of the cake; rushing it may affect the final result.
When is the sour cream added to the recipe?
Mix the sour cream into the beaten eggs after they have reached the thick, lemon-colored stage.
How do I combine the wet ingredients?
Slowly add the cooled stout and cocoa mixture to the egg and sour cream mixture, beating just until combined.
What is the best way to incorporate the dry ingredients into the wet ones?
Gradually fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon until the batter is smooth.
How long does the cake need to bake?
Bake the cakes for approximately 35 minutes.
How can I tell if the cakes are finished baking?
The cakes are done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in their pans?
Allow the cakes to cool in the pans for 10 minutes before moving them.
Where should the cakes cool after being removed from the pans?
Transfer them to wire racks to cool completely, which helps retain moisture and keeps them tender.
Does the flavor of the cake change over time?
Yes, this cake becomes even more flavorful as it ages, making it a great choice for making in advance.
What are some serving suggestions for this cake?
You can serve it topped with your favorite frosting or a simple dusting of powdered sugar.
How much sugar is required for this recipe?
The recipe calls for 4 cups of granulated sugar.
How much flour is needed?
You will need 4 cups of all-purpose flour, which should be sifted before use.
What is the role of baking soda in this cake?
The recipe uses 1 tablespoon of baking soda to help the cake rise and achieve its texture.
How much butter is used in the batter?
The batter requires 2 cups of butter, cubed and at room temperature.
Is there salt in the recipe?
Yes, the recipe requires 1 1/2 teaspoons of salt.
How much sour cream is used?
The recipe calls for 1 1/3 cups of sour cream at room temperature.
What is the texture of the finished cake?
The cake has a dark, velvety texture and a deep chocolate taste.
Can this cake be used for special events?
Absolutely, its impressive multi-layered presentation and rich flavor make it perfect for special occasions.