Marriage ceremony Cake Inspo: Chocolate Stout Cake with Raspberries and Cream

This wealthy and moist Chocolate Stout Cake is infused with the deep flavors of darkish beer and topped with raspberries and cream for a surprising dessert. Impressed by a memorable cake shared with associates in Scotland, this recipe is ideal for celebrations or any day that requires chocolate.

Will and I arrived in Scotland on a Monday evening in October, weary from journey and, as typical, ravenous. Starvation follows us in every single place—it’s virtually our third wheel. Our associates, the Mardens, who had simply traded Houston for Aberdeen, welcomed us into their new dwelling with the form of chocolate cake that claims, “Keep so long as you want”—so we did.

The eldest daughter, Agatha, had baked a chocolate stout cake that was wealthy however unassuming. Dense with out being heavy. It was deeply chocolatey, softly scented with stout, and completely moist. I ate my slice shortly, savoring each chew whereas resisting the urge to ask for seconds. (I’m not above asking for one more slice, however typically it’s important to play it cool.)

We didn’t realize it then, however that cake wasn’t only a heat welcome to Scotland; it quietly grew to become the blueprint for our marriage ceremony cake. Some recipes do this—they settle into your life and keep.

Listed below are the elements you’ll have to make this Chocolate Stout Cake:

•  Guinness (or any darkish stout) beer

•  Dutch- processed cocoa powder (I used Hershey’s Particular Darkish)

•  granulated sugar

•  baking soda and baking powder

•  all-purpose flour

•  unsalted butter (although I’ve been baking with salted butter as of late and I don’t know why I haven’t baked this manner sooner!)

•  vanilla extract

•  for topping the cake: cream cheese and Bailey’s liqueur to make a thick and spreadable glaze, contemporary raspberries, cocoa powder, and store-bought meringue cookie

In a small saucepan over medium-low warmth, mix the Guinness and butter. Allow them to mingle and swirl round till the butter melts into the beer, creating the bottom of our wealthy, chocolatey magic. Whereas that occurs, whisk collectively the cocoa powder and sugar in a big mixing bowl.

As soon as the butter/beer combo is prepared, pour it into the cocoa and sugar combination and whisk all of it collectively till easy and shiny. The chocolate combination will cool barely as you whisk, however give it just a little additional time to return to room temperature earlier than grabbing your hand mixer. When it’s cool sufficient, beat within the eggs, vanilla extract, and buttermilk on medium pace till the combination is easy and silky.

In a smaller bowl, whisk collectively the dry elements: flour, baking soda, baking powder, and salt. Step by step add this to the moist elements, beating on low pace till simply mixed. Then give it a fast whip on medium pace for a couple of minute to ensure all the pieces is properly included. Pour the batter into your ready pan, slide it into the oven, and bake for 35-40 minutes. You’ll realize it’s prepared when the highest bounces again at a mild press or a toothpick comes out clear (or with a couple of moist crumbs—it’s all good). Let the cake cool for about half-hour earlier than loosening the sides with a knife and releasing the springform.

Whereas the cake cools, let’s speak frosting. In a medium bowl, beat the butter till it’s good and smooth. Add the cream cheese and blend till easy and well-combined. Toss within the powdered sugar and a splash of Bailey’s (or cream for those who’re conserving it traditional), and beat all of it collectively till easy and spreadable.

As soon as the cake is cool, switch it to a serving plate and unfold the cream cheese frosting generously excessive. Simply earlier than serving, mud with cocoa powder and crown it with contemporary raspberries and delicate meringues for that additional contact of class.

Any leftovers? Fortunate you! Wrap them loosely and retailer within the fridge for as much as 4 days—in the event that they final that lengthy.

For our marriage ceremony cake, I multiplied this recipe by 6 to create three 9×13-inch layers. I topped and stuffed the cake with a Swiss Meringue Buttercream as a result of it’s a really sturdy and never too candy topping. Inside I stuffed the layers with a tart lemon raspberry curd and it was simply beautiful!! You will discover a video on the cake coming collectively right here!

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