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Malted Chocolate & Stout Layer Cake

 Malted Chocolate & Stout Layer Cake
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
16 ServingsPrep: 45 min. + chilling Bake: 35 min. + cooling


  • 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
  • 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


  • 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.

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Malted Chocolate & Stout Layer Cake (continued)

Directions (continued)

  • 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.