Malted Chocolate & Stout Layer Cake Recipe

Malted Chocolate & Stout Layer Cake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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. —Jennifer Wayland, Morris Plains, New Jersey

[X]

Rate Malted Chocolate & Stout Layer Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Malted Chocolate & Stout Layer Cake Recipe

Prep: 45 min. + chilling Bake: 35 min. + cooling

Yield: 16 Servings

45 35 80

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

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

Nutritional Facts 1 slice equals 1,121 calories, 67 g fat (40 g saturated fat), 364 mg cholesterol, 871 mg sodium, 122 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Malted Chocolate & Stout Layer Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p194