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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

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 McCormick® Pure 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 beer, butter and chocolate. Cook and
  • stir over medium-low heat until butter and chocolate are melted.

2 of 2

Malted Chocolate & Stout Layer Cake (continued)

Directions (continued)

  • Remove from heat; whisk in milk powder and cocoa. Transfer to a
  • large bowl. Let stand 15 minutes.
  • 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.
  • Bake 32-36 minutes or until a toothpick inserted in the center comes
  • out clean. Cool 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 heat.
  • Add a small amount of hot mixture to egg yolks; return all to pan,
  • stirring constantly. Cook 2 minutes longer or until mixture
  • thickens, stirring constantly. Remove from 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 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.