Salted Dark Chocolate Stout Cake

I mean, simply check out this. A chocolate stout cake with flaky ocean salt? It’s my final DREAM. It’s wealthy and decadent and excellent for October or Hallowe'en or just… weekday.

Salted Dark Chocolate Stout Cake

I am not an enormous cake person, thus this is often immense.
Sure, I’ll have a slice on a birthday if I’m feeling it. However, baking and creating layer cakes stress American state out. It needs most patience! most time! most precise measurement!

But once testing this baby out a number of times, I knew I couldn’t wait on sharing my obsession.

There is a whole bottle of stout during this cake! really quite a whole bottle. And that I used a pumpkin stout! you'll be able to type of style it if you pay terribly shut attention. In a very great way, of course. there's some slight stout flavor and it’s laughably delish.

Salted Dark Chocolate Stout Cake

And if I prefer it, the general public can. i'd ne'er sit back and truly drink a stout. However during this chocolate cake?
It’s a significant dreamboat.

Oh also, before we have a tendency to continue. This was one in every of my biggest formula fails a number of weeks past. I used to be up and at ‘em a number of Mondays past and created this cake to photograph at 6AM. I used to be thus pleased with it so excited regarding it, though it did check out little… flat. Or ought to I simply say, diluent? It looked thinner than after I had created it before.

It wasn’t till around twelve noon after I visited assemble it that I spotted I had forgot to feature the sugar.
Alllll the sugar. Ummm.
So I started over and created the cake once more and complete with this delicious sweet.

Salted Dark Chocolate Stout Cake

  • 2 cups dark beer like stout or porter (I used a pumpkin one!)
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup plain greek yogurt 2% or full fat
  • 2 cups 4 sticks! unsalted butter
  • 1 1/2 cups dutch process cocoa powder I use Rodelle
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons flaked sea salt for sprinkling on top

  • 1 pound high-quality semi-sweet chocolate chopped
  • 2 cups heavy cream1
  • 1 teaspoon vanilla extract

  1. Note: I used three 9-inch cake pans, but mine were only 1 1/2 inches deep. If you have cake pans that are 2 inches+ deep, you can use two 9-inch or 3 8-inch pans. Grease your pans or spray with non-stick baking spray.
  2. Preheat the oven to 350 degrees F.
  3. Combine the beer and butter in a saucepan over medium-low heat. Once the butter melts, whisk in the cocoa powder until smooth. Let the mixture cool to room temperature.
  4. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  5. In the bowl of an electric mixer, beat together the eggs and yogurt. Add in the chocolate stout mixture, beating until combine. Gradually add in the flour mixture until just combined, beating for only about a mixture.
  6. Divide the batter between the baking pans. I like to use a 1-cup measure to get equal scoops as well as my kitchen scale to make sure it's the same weight. This will guarantee those even leveled layers.
  7. Bake the cakes for 30 to 35 minutes (for 8 inch) or a little longer for 9 inch - until a tester in the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes, then gently invert them on parchment paper. Let cool completely before frosting.
  8. To assemble, place the bottom layer of cake on the cake stand or plate that you'd like to use. Add a bit of the frosting (about 3 to 4 tablespoons if you have 3 layers, or more if you only have 2) and spread it to the edges. Repeat with another layer of cake. If you have a third layer, add it on top and spread the rest of the frosting on the top and down the sides. I like to smooth it out with a large spatula! Sprinkle the cake with the flaked sea salt and serve. You can also keep it chilled in the fridge (I recommend that!) and it's unreal.

  1. Place the chopped chocolate in a large bowl.
  2. Heat the heavy cream until it's warm over medium heat. You just want bubbles around the edges, don't scald it. Pour the cream over the chocolate and let it sit for 1 to 2 minutes. Stir in the vanilla and then stir until it's smooth and combined and you have a rich chocolate ganache. Chill for 1 to 2 hours (no longer) until it's spreadable.

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