Nothing fixes whatever ails one like a nice slice of homemade cake with rich, creamy, and sweet frosting. In my case it was a pulled back muscle and a epically frustrating day at work. They are but distant memories after a generous slice of this cake. So I say Marie Antoinette had it right when she most infamously said, “Let them have cake!”
Yes … let us have cake and let it be Chocolate bourbon porter cake with brown sugar bourbon porter buttercream frosting. Sugar, cake, and booze all wrapped up in one. Let us have several slices of cake!!!
This recipe was taken from: http://thebeeroness.com/2011/12/08/chocolate-stout-cake-with-porter-ganache/ and modified.
For the Cake:
3 cup flour
1 tbs baking powder
2 tsp baking soda
¼ cup unsweetened cocoa powder
1 tsp kosher salt
2 sticks (16 tbs) unsalted butter
2 cup sugar
1 1/2 cup (2 3.5 oz bars) 72% dark chocolate, chopped
1 1/2 cup Chocolate Stout
1 cup of brewed coffee, cooled
For The Filling (Buttercream):
1 cup beer
1 cup of brown sugar
24 tbs of butter softened
1 tsp salt
2 cups powdered sugar
Preheat the oven to 350.
Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
In the bowl of a stand mixer add the butter and sugar and beat until well combined. Add the eggs one at a time, beating well after each egg, scraping the bottom of the bowl between additions.
In a microwave safe bowl, add the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted.
Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined.
Grease and flour two 9 inch cake pans. Bake for between 25 and 35 minutes (for cupcakes about 18 minutes) or until the cake springs back when lightly touched. Remove from oven and allow to cool.
Place the beer in a microwave safe bowl, heat on high until very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature.
In the bowl of a stand mixer, add the butter (must be softened to room temperature or it will not work), salt and powdered sugar, beat until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.
Place the first layer of your cake on a a cake plate. Top with your brown sugar butter cream. Add the second cake layer. Top with frosting and spread all over with a offset spatula.