This recipe courtesy of FoTDB Chris (SHOUT OUT)! Link popped up in my Facebook feed and just reading it made my mouth water. How could this NOT be absolutely delicious??
A little more complicated than the recipes we usually post, but it’s worth it! Check it after the jump…
Chocolate Stout Bacon Cake
Ingredients (for cake):
2 cups stout (I used Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
1/2 pound cooked bacon, crumbled
Directions (for cake):
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. OR butter a large bundt pan and line 12 cupcake tins with cupcake papers (I did the bundt cake, came out great)
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Add bacon bits. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes (bundt cake will take longer, maybe 45-50 mins; use the tester). Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely
Ingredients (for stout frosting):
2 cups confectioners’ sugar
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup stout
1 teaspoon pure vanilla extract
Directions (for stout frosting):
Sift the sugar into a large mixing bowl. Set aside.
Place the marshmallows, butter, and beer in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners’ sugar over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny. You may need to add extra sugar to get the consistency you want – this comes out more like icing than frosting.
Use at once to frost the top of the cake.
Originally posted 2011-02-07 21:12:55.
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