Dark Chocolate Stout Cake with Minty Swiss Buttercream & GanacheBy food + words
- Recipe TypeDessert
- Prep Time1 hour
- Yield10 - 12
Jaclyn of food + words shares this recipe for a decadent chocolate stout cake with minty Swiss buttercream icing and chocolate ganache.
Dark Chocolate Stout CakeUnsalted butter, softened, for pans
- 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
- 1 1/2 cups all-purpose flour
- 1 1/2 cups natural cane sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup warm stout (microwave 30-40 seconds)
- 3 Tbsp safflower oil
- 1 Tbsp pure vanilla bean paste
- 1 tsp coffee extract
- 1/2 tsp espresso powder
Minty Swiss Buttercream2 egg whites
- 1/2 cup natural cane sugar
- 1 cup (8 ounces) unsalted butter, at room temperature, cubed (cube it while cold, then let it get soft)
- 1/4 cup Irish cream liqueur
- 1 tsp pure mint extract
- green food coloring (optional)
Ganache1 cup semi-sweet chocolate, chopped (chocolate chips work just fine!)
- 8 ounces heavy cream
- Preheat oven to 350°F, with a rack in the center of the oven.
- Butter two 7-inch round cake pans and dust with cocoa, tapping out the excess.
- Sift the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer with the paddle attachment fitted on.
- Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, stout, oil, vanilla, coffee extract and espresso powder. Beat until smooth, about 3 minutes.
- Divide batter between pans.
- Bake at 350°F for 25-35 minutes, or until a toothpick inserted into the centers comes out clean.
- Remove from the oven and let cool for 15 minutes in the pan before turning out onto a wire rack. Place face up and allow to cool completely.
- When the cakes are completely cool, slice the domed tops off using a serrated knife. Slice each cake evenly in half so you end up with four total layers, and set aside.
- Place a small saucepan with about 2 inches of water on the stove over medium-high heat.
- In a metal or glass bowl, whisk together the egg whites and sugar.
- Place the bowl over the saucepan to create a double boiler, making sure the bottom of the bowl doesn't touch the water.
- Whisk the egg whites and sugar constantly until the mixture reaches 145°F and does not feel grainy any longer.
- Transfer to the bowl of stand mixer with the whisk attachment on.
- Whip the egg white mixture on medium for about 5-10 minutes, or until the meringue is light and fluffy, and the bottom of the stand mixer bowl doesn't feel warm.
- Switch to the paddle attachment, and turn the mixer on low.
- Add the butter, one or two cubes at a time, about 10-15 seconds apart, stopping every so often to scrape down the sides of the bowl.
- After all the butter is added, the mixture may look slightly curdled or watery, but let the mixer keep working. the buttercream will magically become soft, smooth and fluffy!
- Turn the mixer off, and add the irish cream, mint extract and food coloring. Turn the mixer on low for 10-15 seconds, then increase to high and mix until combined, fluffy and desired color.
- Turn the mixer off and give the buttercream a mix with a rubber spatula. It's ready to use!
- Place the chopped chocolate in a heat-safe bowl and set aside.
- Heat the heavy cream in a small saucepan over medium heat, until steaming but not boiling. Small bubbles will form around the edges of the pan.
- Remove from the heat and pour over the chopped chocolate. Allow to stand for 30 seconds before whisking vigorously until ganache is smooth and combined.
- Allow to sit at room temperature for 5-10 minutes to thicken slightly before using.
- Add a small quarter-sized dollop of buttercream to a cardboard cake round or directly onto your serving plate/cake stand, and add the first cake layer.
- Place about 3-4 tablespoons of buttercream on top of the layer and spread evenly in a single layer using a small offset spatula or butter knife.
- Repeat with the remaining layers until all layers are on the cake.
- Place about 1/2-3/4 cup of the buttercream on top of the cake and spread the frosting in smooth, even strokes across the top and over the sides.
- Spread the buttercream all the way to the bottom of the cake, and smooth the sides and top with your spatula.
- Refrigerate the cake for 30 minutes, or up to an hour.
- After the cake is chilled, remove from the fridge and pour about 1/2 a cup of the slightly warm ganache over the top of the cake in the center. Using a small offset spatula, spread the ganache slowly towards the sides, allowing it to naturally drip over the sides.
- Chill the cake in the fridge for 15 minutes in the fridge before slicing and serving.
- The cake will keep in an airtight container in the fridge for up to one week.