Spring is here and that always makes me want to bake! The extra sunlight just makes me want to mix something sweet together pretty much everyday. Does anyone else feel this way or is it just me? I've made this cake a few times and I love it every single time. It has a such a rich dreamy taste and texture. Using beer really works together with the chocolate to make a different kind of flavor. Now lets talk about the buttercream. We take it to the next level by adding a salted caramel sauce to your average buttercream. It is out of this world. You can absolutely use the shortcut of a store bought sauce, like one you would put on your ice cream! But if you are feeling all sassy and bold I have included the recipe for a homemade caramel sauce. Don't be afraid- you can do it! This beer caramel cake is what my dreams are pretty much made of.
recipe from here!
for the cake:
1 1/2 cups of a chocolate stout, or stout of your choice
1 1/2 cups unsalted butter, cut into 1/2 inch pieces
1 1/2 cups dark cocoa powder (preferably Dutch-process)
3 cups all purpose flour
2 3/4 cup sugar
3/4 tablespoon baking soda
1 1/2 teaspoons salt
1 cup sour cream (full fat)
3 large eggs @ room temp
salted caramel cream cheese buttercream (recipe follows)
For the Cake:
Preheat oven to 350. Line two 9-inch pans with parchment, use baking spray on the entire pan and then dust with flour.
In a large saucepan over medium heat bring the stout and butter to a simmer. (You may also use a microwave to melt the butter and then whisk the beer in) Remove the stout butter mix from the heat and add in the cocoa powder and whisk until smooth. Let cool for 5 minutes.
While that is cooling, in a medium bowl whisk together flour, sugar, baking soda and salt together. In a separate large bowl, whisk together the sour cream and eggs.
Add the stout mixture to the egg mixture and whisk to combine. Then add in the flour mix and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth. Be sure to scape the bottom of the bowl to get any of the dry flour bits!
Divide the batter equally between the prepared cake pans. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean. If you find the top of the cake is done before the timer goes off and a toothpick does not come out clean, loosely cover the tops with foil and continue baking. Transfer to a wire rack to cool
For the Buttercream:
16 tablespoons unsalted butter cut into 1/2 pieces @ room temp
7 cups confectioners sugar +more for thickening
2 tablespoons heavy cream (milk is ok too)
1/2 cup salted caramel sauce (for the recipe click here!!)
1/2 cup cream cheese @ room temp
In a stand mixed with the paddle attachment, combine butter, 3 cups of the confectioners sugar, the caramel sauce and heavy cream on low until just incorporated. The turn up to medium and beat until it is creamy, about 1 minute. Scrape down the sides of the bowl. Add more of the confectioners sugar, 1 cup at a time and beating for 1 minute after each addition. You may not need to add all of the 7 cups of sugar. Now add in the cream cheese and beat on medium high for 1 minute. Using a rubber spatula scrape down the sides of the bowl to incorporate any remaining cream cheese. If this now seems too thick add heavy cream, 1 tablespoon at a time.
To frost the cake: Flip one of the cooled rounds on its top of a large plate so the flat side is facing up. Dollop a good amount of the buttercream into the middle and frost outwards until it is evenly thick. If you'd like drizzle a couple tablespoons of the caramel sauce on before placing the second cake round on top (again having the bottom face up to you). Now starting with the top evening work your way out and then cover the sides. I used the extra caramel to drizzle on the sides of the cake as well. Top with sprinkles!