Irish Stout Cake


Today, you're in for a serious treat.

Thanks to another wonderful collab with Stokes Stores, I'm sharing one of my secret recipes from Savoury Sweets BakeryThis cake is rich, it's chocolatey, and it's got Irish stout beer in it - making it the perfect way to celebrate St Patrick's day!


This cake comes together in one large bowl and requires nothing but some measuring cups & spoons & a standard metal whisk. Note: do not substitute any ingredients. Baking, unlike cooking, is a science. This cake requires real buttermilk & real beer in order for a physical reaction to occur. These ingredients together help in creating a fluffy, slightly dense crumb. Vegetable oil is my oil of choice for baking as it has a neutral flavour and keeps the cake moist. Though you may taste the beer in the batter, the final product only has a hint of stout, but a whole lot of complex chocolate flavour.


Four Layer Chocolate Stout Cake 

Ingredients
1 cup buttermilk
1 cup vegetable oil
1 cup Irish Stout beer (such as Guinness)
2 3/4 cups sugar
3 eggs
1 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/4 cups flour

Method
Use butter or margarine to generously grease four 8" cake pans. Cut out a circle of parchment paper to place on the bottom of each. (Don't skip this step, or you'll have a messy time removing them from the pan once they're cool!)

In a large bowl, whisk together buttermilk, oil & beer. Add sugar & eggs, whisking until homogenous. Whisk in sifted cocoa powder, baking powder, baking soda & salt. Add flour, a little at a time, whisking slowly after each addition. Only mix until flour is combined - do not over-mix!

Bake at 350F for 25 to 30 minutes, or until toothpick inserted in centre comes out clean.
Allow to cool. Remove from pans, wrap in plastic wrap, and transfer to freezer for an hour.
Make ahead tip: You can bake and freeze up to 3 weeks in advance.

Molasses Buttercream

454g butter
250g icing sugar
2 tbsp fancy molasses
1 tsp vanilla extract

In an electric stand mixer, paddle 454g of butter until fluffy, intermittently scraping down the sides. This should take about 7 to 10 minutes on medium-high speed. Your butter will turn a very pale, nearly white colour, and will increase in volume as you add air into it. Add the sugar, a little at a time, mixing on low with each addition. Once all the sugar has been added, add the molasses and vanilla. Beat on high for 2 more minutes, until everything is well combined and buttercream is fluffy.

ASSEMBLY & DECORATING TIPS




The easiest way to assemble a cake is to use the "naked cake" method.

PRO TIP: Use a carboard cake board that is 2" larger than your cake. Place this underneath your cake for easier clean up and transport.  Put a little dollop of cream underneath the bottom of the cake to secure it to the board/tray so that it doesn't move around as your decorate. 

Place one chilled layer of cake on your board or on your serving tray. With a spatula, scoop a generous amount of buttercream onto the layer. Smooth it out with a decorator's spatula or a butter knife. Top with second layer & repeat. Once you reach the top, smooth buttercream over the surface. Voila! Serve as is - a beautiful, naked cake - right on trend!

Feeling rather festive? Let's make it green using my watercolour effect!

Smooth out the sides of the cake with a flat spatula. Use some green food dye to tint the rest of the buttercream, but do not mix it in completely - allow streaks, these are good! Spread it carefully onto the sides of the cake, smoothing once the entire cake is covered.

Decorate with green sprinkles, if desired.

PRO TIP: For extra smooth sides, run a butter knife under hot water and run it lightly over the frosted edges. 

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