Name: Malted Chocolate & Stout Layer Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 sour cream -; 4 large eggs, room temperature -; 3-1/2 cups sugar -; 3-1/2 cups cake flour -; 2-1/2 teaspoons baking soda -; 1 teaspoon salt -; Frosting: -; 1 cup sugar -; 1/2 cup Irish cream liqueur -; 6 large egg yolks, beaten -; 1-1/2 teaspoons vanilla extract -; 1-1/2 cups butter, softened -; 1/2 cup malted milk powder -; Chopped malted milk balls, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Malted Chocolate & Stout Layer Cake

1. 2 cups stout beer -

2. 1-3/4 cups butter, cubed -

3. 3 ounces bittersweet chocolate, chopped -

4. 1 cup malted milk powder -

5. 1 cup baking cocoa -

6. 1-1/2 cups sour cream -

7. 4 large eggs, room temperature -

8. 3-1/2 cups sugar -

9. 3-1/2 cups cake flour -

10. 2-1/2 teaspoons baking soda -

11. 1 teaspoon salt -

12. Frosting: -

13. 1 cup sugar -

14. 1/2 cup Irish cream liqueur -

15. 6 large egg yolks, beaten -

16. 1-1/2 teaspoons vanilla extract -

17. 1-1/2 cups butter, softened -

18. 1/2 cup malted milk powder -

19. Chopped malted milk balls, optional -

How to cook deliciously - Malted Chocolate & Stout Layer Cake

1. Stage

Grease and flour three 9-in. round baking pans; set aside.

2. Stage

In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.

3. Stage

Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.

4. Stage

Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. Stage

In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.

6. Stage

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. Stage

Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.