St. John’s Stout Chocolate Cake and Burnt Caramel Buttercream

I was watching my twitter feed one day when a pastry chef that I was following tweeted about a Chocolate Stout Cake recipe she made. I was intrigued. I work in the kitchen of Yellowbelly Microbrewery, said to be the best beer in St. John’s, Newfoundland. My colleagues (and drinking buddies) attest that we have a really good stout on tap. I knew I had to try this recipe out.

Chocolate Cake: (Nigella Lawson’s Guinness Cake)

  • 250 ml YB St. John’s Stout
  • 250 g unsalted butter
  • 75 g cocoa
  • 400 g caster sugar
  • 142 ml sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 275 g all purpose flour
  • 2 ½ teaspoons baking soda

Preheat the oven to 350°F. Grease and line a 9” spring form cake pan. I prefer using ZTF baking spray than butter because it does not burn like butter.

Pour the stout into a large wide saucepan, add the butter (I cut the butter into cubes) and heat until the butter is melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla. Add a small amount of beer and butter mixture to temper the egg mixture. And then pour the rest of the mixture. Whisk in the flour and baking soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

Butter cream:

  • 125g granulated sugar
  • 80ml heavy whipping cream
  • 60 ml water
  • 1/2 teaspoon salt (to taste)
  • 1 tsp vanilla extract
  • 320 g butter, softened
  • 400 g icing sugar, sifted

To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a dark amber color, swirl sugar to make sure it caramelizes evenly. Stand well back and add the cream. Be very careful as it bubbles up. Keep stirring, adding the salt and the vanilla. Cool.

Cream the butter and icing sugar for at least 5 minutes. Add the caramel. Pipe with a piping bag or spread with a palette knife. Make sure the cake is cool.

PS: While frosting the cake I noticed that my butter cream started to melt. I made it on a particularly hot day in a very hot kitchen. My frosting when refrigerated was also very dense and partnered with a very dense cake, it can be a little too much. It was still good though. Everyone who tried it enjoyed it. You can also check out the online pastry chef’s butter cream. I imagine that it will be a lot lighter.

Link: http://pastrychefonline.com/blog/2009/03/30/chocolate-stout-cake/

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Slice of chocolatey goodness for tasties!

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Yummy!

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