Sadly I do not have pictures of this cake cut open, I only have pictures of it covered in fondant. But I had many complements and requests for this recipe at the birthday party so I am sharing them with you today.This cake was a Chocolate Stout Cake, filled with Chocolate Coffee Ganache and topped with Chocolate Buttercream.
Ingredients
2 cups Flour
1/4 cup White Sugar
2 cups Brown Sugar
12oz Chocolate Stout
1 cup Cocoa
1/2 tsp Salt
1/4 tsp Baking Powder
1 3/4 tsp Baking Soda
2 tsp Vanilla Extract
3/4 cup Sour Cream
14 tbsp Butter [unsalted] Melted
3 Large Eggs
Preheat oven to 350F.
In a large bowl, combine white & brown sugar, salt & eggs. Whisk in butter, sour cream, vanilla and stout until combined.
In a medium bowl, whisk flour, cocoa, baking soda & baking powder until combined. Then add the wet mixture, whisk until batter is smooth and well combined.
Pour into prepared pan [I used a 10x10x2" sprayed with Baking Pam] and bake until just firm to touch and toothpick comes out with moist crumbs. About 45-50 minutes.
Chocolate Coffee Ganache Filling
8 oz semi-sweet chocolate
2 tbsp butter
3/4 cup heavy cream
1 tsp vanilla
1/4 cup strong coffee
On the stove, melt the butter in cream. Once completed melted remove from heat and add chocolate. Stir until all of chocolate is melted, then add vanilla & coffee. Set aside for at least 4 hours until ganache is cooled and spreadable.
Buttercream
1/2 Cup Salted Butter
1/2 Cup Unsalted Butter
1/2 Cup Shortening
Up to 2lbs Powdered Sugar
2 tsp Vanilla
4 tbsp Cream [or milk]
Cream the butters & shortening together, for a very very very long time. You want the consistency to be smooth no lumps.
Slowly add Powdered Sugar. I did mine in batches about sifter full of powdered sugar at a time. I added sugar until the mixture looked like it needed liquid. I then added my vanilla, then more sugar. Mix again until it looks like it needs liquid add 2 tbsp cream, then more sugar.
Keep going until it reaches the consistency you are looking for. I personally needed this to be a stiff buttercream to hold my ganache filling in place and my fondant on my cake. I did not use all of the cream and definitely didn't need all of that powdered sugar.
From what I've learned about frosting you just need to go slow and keep tasting.
To make this buttercream chocolate I just added a few tablespoons of my ganache and whipped together.
Chocolate Coffee Ganache Filling
8 oz semi-sweet chocolate
2 tbsp butter
3/4 cup heavy cream
1 tsp vanilla
1/4 cup strong coffee
On the stove, melt the butter in cream. Once completed melted remove from heat and add chocolate. Stir until all of chocolate is melted, then add vanilla & coffee. Set aside for at least 4 hours until ganache is cooled and spreadable.
Buttercream
1/2 Cup Salted Butter
1/2 Cup Unsalted Butter
1/2 Cup Shortening
Up to 2lbs Powdered Sugar
2 tsp Vanilla
4 tbsp Cream [or milk]
Cream the butters & shortening together, for a very very very long time. You want the consistency to be smooth no lumps.
Slowly add Powdered Sugar. I did mine in batches about sifter full of powdered sugar at a time. I added sugar until the mixture looked like it needed liquid. I then added my vanilla, then more sugar. Mix again until it looks like it needs liquid add 2 tbsp cream, then more sugar.
Keep going until it reaches the consistency you are looking for. I personally needed this to be a stiff buttercream to hold my ganache filling in place and my fondant on my cake. I did not use all of the cream and definitely didn't need all of that powdered sugar.
From what I've learned about frosting you just need to go slow and keep tasting.
To make this buttercream chocolate I just added a few tablespoons of my ganache and whipped together.
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