Tuesday, June 11, 2013

Chocolate Stout Fudge Frosted Cake

I put beer in my cake batter.  Then I put some in the buttercream.  It's good beer and it made good cake. And I used my new +Wilton  1M frosting tip to get a more traditional cupcake look, and to cover the cake in stars.

For the chocolate cake, I substituted the eggs (2 eggs=1/2 to 3/4 C liquid) with very good English stout and baked according to the directions on the box.  I made buttercream with 3 sticks of Earth Balance buttery sticks, 1/4 cup of cocoa powder, 3 cups of powdered sugar, and a bag of chocolate chips (melted with a Tb of the butter and 1/4 C of the stout).  I added more stout for texture while mixing.

The buttercream has a very subtle fermented aftertaste, like when you hit foam at the bottom of a pint.  The cake on its own has a similar taste, but more from the top of the pint, when it's still cold.  Together they work well--chocolatey cake with sweet creamy frosting and a hint of the pub.

You should definitely try this at home.

Thank you +Wilton fo your iPad app.  The tutorial was very helpful.