Malted Chocolate & Stout Layer Cake

Desserts

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting.

Average Rating: 4.6

TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + cooling
YIELD: 16 servings.

Ingredients

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Instructions

1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
3. Preheat oven to 350آ°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
4. Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
7. Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.