Sweet & Salty Chocolate Stout Cake

Ingredients

chocolate stout cake

• 1 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 cups sugar
• 2 large eggs
• 1/2 cup veg/canola oil
• 1 tsp vanilla
• 1 11.2-oz bottle guinness stout beer, need 1 cup

beer caramel

• 1 1/4 cups sugar
• 6 Tbsp cold butter cut into cubes
• 1/2 cup stout beer most of the remaining guinness

chocolate frosting

• 1 cup butter softened
• 1 8-oz block shortening (crisco)
• 1/2 cup unsweetened coco powder
• 1 tsp vanilla
• 4 cups powdered sugar

garnish

• shaved chocolate/chocolate curls
• 1 cup pretzel crumbs
• whole mini pretzels

Instructions

for the chocolate stout cake

1. Preheat the oven to 350°F and nonstick spray three 6-inch (or two 8-inch) cake pans.
2. Combine flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Remove from the equation.
3. In a large mixing basin, whisk together the sugar, eggs, oil, and villa. With an electric mixer, blend on medium speed until barely mixed.
4. Half of the flour mixture and half of the beer should be added. Mix until everything is well blended. Rep with the rest of the flour mixture and beer. Mix until everything is well blended.
5. Bake for 25-28 minutes, or until a toothpick inserted into the middle of each cake layer comes out clean (23-25 minutes if using 8-inch pans).
6. Allow 5-10 minutes for the cakes to cool in their pans. Then set aside to cool thoroughly on a wire rack.

for the beer caramel

1. In a medium-sized saucepan, melt sugar over medium-high heat, stirring frequently until tiny clumps form. Stir constantly until the sugar melts and turns golden brown.
2. Once the sugar has completely melted, gently add the butter, stirring constantly. (I find it easier to whisk with one hand while adding butter bits with the other.) When you add the butter, the melted sugar will scream furiously at you (since the butter is cold and the sugar is hot), but keep swirling!
3. Stir frequently with one hand while gently pouring in the beer with the other until all of the butter has been incorporated. Cook for 1 minute, stirring regularly.
4. Remove the pan from the heat. Before using, let the caramel cool fully. (As the caramel cools, it will thicken.)

for the chocolate frosting

1. Using an electric mixer, cream butter on medium speed. Shortening should be included now. (While the mixer is running, I slice the shortening and add in portions.)
2. Mix in the chocolate powder and vanilla extract until well combined.
3. Mix in half of the powdered sugar on low speed until barely incorporated, then on medium-high speed until well blended. Rep with the rest of the powdered sugar.
4. (If the frosting is too thick, add 1-2 tablespoons milk and thoroughly combine.)

assembly

1. On a plate or cake stand, place one cooled cake layer. Cover with frosting, pour with caramel, then sprinkle with pretzel crumbs in a uniform layer. Carry on with the second layer in the same manner.
2. Frost the third layer and distribute it all over the cake. Drizzle caramel all over the top and down the edges. With any leftover frosting, pipe swirls and top with entire small pretzels.

Source: Bethcakes

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