Chocolate Stout Cake
Who knew Caramel Buttercream could look this gorgeous while still being silky, creamy, and loaded with toffee flavor? This cake is as delicious as it looks. The mature flavor profile of caramelized sugar and chocolate stout cake is balanced by the playful popcorn on top. Get ready to dive in!
Servings: 16
Ingredients
Chocolate Stout Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup sour cream
- 2 large eggs
- 1 ½ teaspoon pure vanilla extract
- 1 cup stout beer
- ¾ cup unsalted butter diced
- 1 ¾ cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder optional
Caramel Buttercream
- 1 ½ cups granulated sugar
- ¼ cup light corn syrup
- ¼ cup water
- 1 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1 tsp salt
- 1 cup unsalted butter diced
- 3 ½ cups confectioner's sugar
Caramel Popcorn
- 4 cups popped popcorn
- 6 tablespoon granulated sugar
- 1 tablespoon light corn syrup
- 1 tablespoon water
- 2 tablespoon heavy cream
- 2 tablespoon unsalted butter diced
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
Chocolate Stout Cake
- Preheat the oven to 350°F. Grease and flour three 6-inch cake pans* and set aside.
- Sift together the flour, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together the sour cream, eggs, and vanilla.
- In a medium-large saucepan, warm the stout and butter over medium heat until the butter melts.
- With the heat on low, whisk in the sugar, cocoa powder, and espresso powder (if using) until well combined. Remove the saucepan from the heat and stir in the sour cream mixture. In two batches, stir in the flour mixture until smooth.
- Evenly distribute the batter among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing them from their pans. Continue to cool completely before filling or frosting.
- Cake may also be baked in 8-inch cake pans. Do not fill cake pans more than ⅔ of the way full.
Caramel Buttercream
- Place the sugar, corn syrup, and water in a saucepan and stir together. Heat over high, without stirring, until the sugar boils. Continue cooking for about 8 minutes until the caramel turns a medium amber color. At this point, the bubbles will start to settle. Only swirl the pan, do not stir, to evenly distribute the color once it begins to brown.
- Once amber in color, promptly remove the saucepan from the heat. While whisking, very carefully pour in the cream. The caramel will bubble and steam, so use caution. Keep whisking until smooth. Add the salt and vanilla. Stir to combine.
- Pour the caramel sauce into the bowl of a stand mixer and allow to cool for 10 to 15 minutes. Using the whisk attachment, mix on low speed while adding in the butter, a couple tablespoons at a time. Continue to mix until all of the butter has been added and is incorporated. Turn the mixer to medium-high and whisk for two minutes.
- Stop the mixer and add the confectioner’s sugar. Gradually increase the speed from low to medium (making sure sugar doesn’t fly out of the bowl) and mix for a few minutes.
- At this point, the caramel will start to lighten in color and thicken in texture but will need to chill before icing the cake. Refrigerate the caramel frosting (in the mixing bowl) for 10 to 15 minutes, until thick and spreadable. Fill and frost the cake immediately.
Caramel Popcorn
- Preheat the oven to 300°F. Line a baking sheet with parchment. Place the popcorn in a large mixing bowl. Set aside.
- Place the sugar, corn syrup, and water in a saucepan and stir together. Heat over high, without stirring, until the sugar boils. Continue cooking for about 8 minutes until the caramel turns a medium amber color. At this point, the bubbles will start to settle. Only swirl the pan, do not stir, to evenly distribute the color.
- Once amber in color, promptly remove the saucepan from the heat. While whisking, very carefully pour in the cream. The caramel will bubble and steam, so use caution. Add the butter and keep whisking until smooth. Add the salt and baking soda. Stir to combine.
- Quickly yet carefully drizzle the caramel over the popcorn and toss to evenly coat. Tip the mixture on the prepared pan and bake for 20 to 30 minutes, stirring twice, or until dry. Allow to cool before topping the cake.
Assembly
- Spread about ¾ cup of caramel frosting between the layers of cake with an offset spatula. Use the remaining frosting to ice the sides and top of the cake. If the caramel stiffens up too much, stir in a couple tables of very hot water (a could teaspoons at a time). Top with caramel popcorn before serving.