Quick Recipe Overview
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Cooling Time: 5 hours 40 minutes
- Total Time: 8 hours 10 minutes
- Servings: 12
- Difficulty: Intermediate
Ingredients
For the Chocolate Caramel Frosting:
- 2 cups dark chocolate chips (60% cacao)
- 1 1/2 cups white sugar
- 1/4 cup water
- 3 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 3 tablespoons Irish cream liqueur
- 3 tablespoons unsalted butter
For the Chocolate Stout Cake:
- 1 (11.2 oz) bottle stout beer (such as Guinness)
- 1 tablespoon dark brown sugar
- 1 3/4 cups all-purpose flour
- 1 cup dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 2 teaspoons vanilla extract
Step-by-Step Instructions
Preparing the Chocolate Caramel Frosting:
- Place the dark chocolate chips in a large bowl and set aside.
- In a tall-sided saucepan, combine 1 1/2 cups white sugar, water, and corn syrup. Cook over medium heat for about 15 minutes, swirling occasionally, until the mixture turns a deep amber color.
- Remove from heat and carefully pour in the heavy cream. The mixture will bubble rapidly – this is normal.
- Return to low heat, bring to a boil while stirring constantly. Let it boil for 5 minutes.
- Pour the hot caramel over the chocolate chips. Let stand for 1 minute, then gently stir until smooth.
- Add vanilla extract and Irish cream, mixing until combined.
- Incorporate butter, one tablespoon at a time, ensuring each addition is fully mixed before adding the next.
- Cover loosely with a kitchen towel and let cool to room temperature (4-6 hours), stirring occasionally.
Making the Chocolate Stout Cake:
- In a saucepan, simmer the stout beer with 1 tablespoon dark brown sugar until reduced to 1 cup (about 8-10 minutes). Cool to room temperature.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter, oil, 1 cup dark brown sugar, and 1/2 cup white sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Beat for an additional 4-5 minutes after adding the last egg.
- Mix in sour cream and vanilla extract.
- Gradually add the dry ingredients, alternating with the cooled stout mixture, mixing until just combined.
- Divide batter between prepared pans and tap to remove air bubbles.
- Bake for 30-35 minutes, until the tops spring back when lightly touched.
- Cool in pans for 20-30 minutes, then transfer to a wire rack to cool completely (about 1 hour).
Assembling the Cake:
- Place one cake layer on a serving platter.
- Spread about 1 cup of frosting evenly on top.
- Place the second cake layer on top.
- Pour remaining frosting over the cake, smoothing it over the top and sides until fully covered.
Chef’s Tips and Tricks
- For the best flavor, use a high-quality stout beer. Guinness works wonderfully, but feel free to experiment with local craft stouts.
- Ensure all ingredients are at room temperature before starting. This helps achieve a smoother batter and more even baking.
- When making the caramel, use a light-colored pan if possible. This makes it easier to see the color change and prevent burning.
- Be patient with the cooling times. Rushing this step can result in a messy, melted frosting.
- For a booze-free version, substitute the Irish cream in the frosting with additional heavy cream and a teaspoon of vanilla extract.
- Garnish the cake with chocolate shavings or a dusting of cocoa powder for an extra touch of elegance.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 680
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 105mg
- Sodium: 320mg
- Total Carbohydrates: 82g
- Dietary Fiber: 4g
- Sugars: 62g
- Protein: 7g
Please note that this cake is a rich, indulgent dessert and should be enjoyed in moderation as part of a balanced diet.
