Malted Chocolate & Stout Layer Cake Recipe

4.5 3 3
Malted Chocolate & Stout Layer Cake Recipe
Malted Chocolate & Stout Layer Cake Recipe photo by Taste of Home
Publisher Photo

Malted Chocolate & Stout Layer Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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. 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.
Originally published as Malted Chocolate & Stout Layer Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p194

Nutritional Facts

1 slice: 1121 calories, 67g fat (40g saturated fat), 364mg cholesterol, 871mg sodium, 122g carbohydrate (92g sugars, 2g fiber), 11g protein.

  • 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
  1. Grease and flour three 9-in. round baking pans; set aside.
  2. 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. 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. 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.
  5. 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.
  6. 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. 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.
Originally published as Malted Chocolate & Stout Layer Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p194

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMalted Chocolate & Stout Layer Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cacareina User ID: 6771351 231080
Reviewed Aug. 11, 2015

"this is a bit labor intense but worth every minute of it. Moist and delicious. It is without a doubt worth every calorie"

MY REVIEW
martylb User ID: 1456305 195774
Reviewed May. 24, 2014

"LOL. No rating. Just had to laugh when I saw the calories per serving. Have never seen anything like it before. But it sounds yummy!"

MY REVIEW
Carriebenay13 User ID: 7182104 180820
Reviewed Mar. 17, 2013

"Excellent!!"

Loading Image