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Malted Chocolate & Stout Layer Cake

If you want a dessert that will take the cake at a 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
  • Total Time
    Prep: 45 min. + chilling Bake: 35 min. + cooling
  • Makes
    16 servings

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 sour cream
  • 4 large eggs, room temperature
  • 3-1/2 cups sugar
  • 3-1/2 cups cake flour
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • FROSTING:
  • 1 cup sugar
  • 1/2 cup Irish cream liqueur
  • 6 large egg yolks, beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups butter, softened
  • 1/2 cup malted milk powder
  • Chopped malted milk balls, optional

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 until a toothpick inserted in the center comes out clean, 32-36 minutes. 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 until mixture thickens, about 2 minutes longer, 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 2/3 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. If desired, top with chopped malted milk balls.
Nutrition Facts
1 slice: 821 calories, 48g fat (29g saturated fat), 220mg cholesterol, 760mg sodium, 90g carbohydrate (64g sugars, 2g fiber), 7g protein.

Reviews

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Average Rating:
  • s-chapstick
    Dec 5, 2019

    This cake was a huge hit !! I made it for an Elk's Club get together

  • Anne Maria.
    Mar 3, 2018

    I love it my grown nephew and niece and my siblings they love it . From Anne Kimble

  • cacareina
    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

  • martylb
    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!

  • Carriebenay13
    Mar 17, 2013

    Excellent!!