Chocolate Stout Cake

September 22, 2008 at 8:47 pm | Posted in Dessert | 19 Comments
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Happy Birthday to You!

Happy Birthday to You!

Happy Birthday Dear Hubby!

Happy Birthday to You!

For my hubby’s birthday this year I made a Chocolate Stout Cake with Guinness.

Yep, it’s a beer cake.

It’s pretty good too.  Not my personal favorite, but fun to try.

And perfect for any beer lover.

Chocolate Stout Cake (make with Guinness)

from Bon Appetit, October 2006


  • 2 cups Guinness stout
  • 2 cups unsalted butter, cut into 1 inch cubes
  • 1 1/4 cups unsweetened cocoa powder
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 Tbsp baking soda
  • 1 1/2 tsp salt
  • 4 large eggs
  • 1 1/2 cups sour cream


  • 3 cups whipping cream
  • 1 1/2 pounds semisweet chocolate, chopped

For Cake

Preheat oven to350 degrees.  Butter and flour three 8 inch cake pans with 2 inch high sides.  (I used three 9 inch cake pans with 1 inch sides)  Line with parchment paper rounds.  Butter rounds.

Bring stout and butter to simmer in large saucepan over medium heat, stirring to melt butter.  Add cocoa; whisk until mixture is smooth.  Cool slightly.

Beat eggs and sour cream in large mixing bowl fitted with paddle attachment.  Add chocolate mixture and beat until just combined.  Sift in flour, sugar, baking soda and salt.  Beat to blend.  Divide batter among pans.  (I had enough batter left over for and additional 36 mini cupcakes).

Bake cakes until tester inserted into the center comes out clean.  About 35-45 minutes.  Transfer to rack; cool 10 minutes.  Turn out onto rack; remove parchment and cool.

For Icing

Put chopped chocolate into a large bowl.  Heat cream until simmer and pour over the chocolate.  Set sit 3 minutes; whisk until smooth.  Chill until spreadable, stirring often, about 3 hours.

Almond Cake

July 30, 2008 at 12:27 am | Posted in Daring Bakers | 21 Comments
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I didn’t know what to title this Daring Bakers Challenge…Filbert Gateau with Praline Buttercream? What the heck is that? Oh, it’s one of those cakes. A genoise cake with syrup, buttercream, whipped cream, a glaze and ganache. Ugggg.

Thank goodness for Gretchen. She talked me down off the wall and I got to work. She helped me decide on an almond genoise (cake) brushed with an almond syrup, layered with almond buttercream, whipped cream, topped with an apricot glaze (I know, sounds wierd), covered by a chocolate ganache.

Whew! Did you get all that? If you are still having trouble picturing this cake, maybe this will help…

Or this…

How about this…

What you are looking at is an Almond Gateau with Almond Buttercream. It was…just okay. I had a slice. My hubby had a slice. That was it. Gretchen encouraged me to give it away, but why? It’s just not me. It’s not my kind of cake.

But, I’m glad I made this cake. I finally feel comfortable with genoise. I got a great rise out of this one. And this buttercream was okay. Probably the one I would prefer to make again if I had to.

I’m sure of the thousands of Filbert Gateau with Praline Buttercreams, you will find many many more beautiful and great tasting cakes.

Perfect Party Cake

March 30, 2008 at 6:00 am | Posted in Daring Bakers | 38 Comments
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It’s another Daring Bakers Challenge day! You are about to see hundreds of cakes pop up on blogs across the world. This month’s challenge; Dorie’s Perfect Party Cake. I was thrilled, just thrilled that we were to make a cake!


Rather than one big cake, I decided to make mini-cakes. Still the same process, but rather than bake in two 9-inch rounds, I baked my cakes in 10 small ramekins. For the ramekins I buttered and floured ramekins and filled them about 3/4 high. The cake rose beautifully (higher than the ramekin). When it was finished and cooled, I sliced the top off to level it out. Then I cut the cake in half, then both sides in half again. Very do-able with a good serrated knife.I made several mini-cakes with the traditional raspberry jam and lemon buttercream.


I also did some with fresh blueberries and the lemon buttercream.


And for my “I only eat white food” son I made some with just the buttercream.


This challenge was a lot of fun. I will be making this cake again. I think the recipe is just perfect as it is and wouldn’t change a thing.

My thanks and heartfelt gratitude to Morven for choosing the Perfect Party Cake. I had a lot of fun with this challenge and am looking forward to making this cake again!

Continue Reading Perfect Party Cake…

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