stoutandrose

Chocolate Stout Cake with Roses

Well, don’t freak out! I know is the Summertime and a dark stout cake is the symbol of Winter. But. . . fear not. If the Cake is served cooled and incorporates the rosy buttercream, it can actually light up a summer party. This cake is sooo easy to bake and very light in sugar. The Buttercream is absolute delish and very pretty. The rose petals, just amazing. . .

Ingredients:
For the Cake
1 cup stout (beer) I picked Very Bad Baptist , a chocolate and coffee stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
¾ cup unsweetened cocoa
2 cups Powdered Sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

For the Buttercream:
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons1 teaspoon vanilla extract
Pinch of Sea salt
½ Cup of Rose Jam or any other Jam you’d like
1 Tablespoon Stout
2 Cups of Fresh Rose Petals for Decoration

Tools:
1 Big Bowl
1 Sauce Pan
1 Hand Mixer / Stand Mixer with
Parchment Paper
1 9’’ Cake Mould better with Removable Bottom
Wooden Spoon
Cooling Rack
Oven

Procedure:
For the Cake
-Heat Oven to 350 / 170 C
-Grease your cake mould with butter and line the bottom with parchment paper, set aside
-Combine Stout and Butter in a sauce pan, in low-medium heat until butter melts. Remove from heat
-Add Sugar and Cocoa and whisk to blend
-In a separate bowl combine sour cream, eggs and vanilla extract, mix well and add to the chocolate stout mixture
-Add flour + baking soda  by hand, little by little incorporating with a wooden spoon
-Whisk for couple seconds to incorporate well until looks very smooth
-Bake until firm (45 – 60 mins)
-Cool completely in a cooling rack if possible

For the Buttercream:
-Combine the egg whites and sugar in a bowl and place over a simmering sauce pan with water, whisk by hand until sugar dissolves
-Using a hand mixer/stand mixer whisk beat the egg mixture in medium until soft peaks form and the meringue is cold
-Start adding 1 Tablespoon at a time of your room temp butter (if it looks curdled crank up your speed until is homogeneous again)
-When all the butter is in, add the vanilla and salt
-Slowly start adding 1 Tablespoon at a time of your cold jam
-Add your Stout and incorporate  
-If the buttercream is too runny, refrigerate for some mins and whisk again

To decorate:
-When your cake is cool, flatten the top and using a knife distribute the buttercream (learn more about Frosting a Cake here)
-Add Rose Petals creatively

Enjoy!

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