Hobgoblin Chocolate Fudge Cake and Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 1/2 cups Hobgoblin Ale (or similar malty stout beer)1/2 cup brewed espresso1 1/2 cups salted butter1 cup Demerara sugar1 1/2 cups dark cocoa powder2 cups flour1 cup cake flour1 cup malted barley flour2 cups sugar1 tbsp baking soda1 1/2 tsp salt4 eggs1 1/3 cups full fat sour cream--Filling--1/2 cup Hobgoblin Ale1 tsp Demerara sugar2 (8 ounce) packages cream cheese, softened1/2 cup shortening1/4 cup butter, softened1 tsp vanilla4 cups sifted icing sugar
Preheat oven to 350°F, grease and line two 9" spring-form pans.
In a large saucepan, combine stout and coffee with the butter and bring to a simmer.
Stir in brown sugar until blended, simmer 5 minutes.
Add cocoa powder, whisking well until the mixture is smooth.
Remove from heat and cool 10 minutes.
In a medium bowl, whisk together flours, sugar, baking soda, and salt.
In another large bowl, beat eggs and sour cream together well.
Beat in the slightly cooled beer mixture.
Fold flour mixture into the batter until everything is completely combined.
Bake cakes about 50 minutes, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins before turning out, filling and frosting.
---
For filling:
In a small pot, cook stout and brown sugar over low heat until reduced to 2 tbsp.
Chill completely.
Cream together the cream cheese, shortening and butter until creamy.
Beat in the reduced stout and vanilla, then gradually add icing sugar to your desired consistency.
Chill 2 hours before use, store unused portions in the refrigerator or freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In a large saucepan, combine stout and coffee with the butter and bring to a simmer.
Stir in brown sugar until blended, simmer 5 minutes.
Add cocoa powder, whisking well until the mixture is smooth.
Remove from heat and cool 10 minutes.
In a medium bowl, whisk together flours, sugar, baking soda, and salt.
In another large bowl, beat eggs and sour cream together well.
Beat in the slightly cooled beer mixture.
Fold flour mixture into the batter until everything is completely combined.
Bake cakes about 50 minutes, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins before turning out, filling and frosting.
---
For filling:
In a small pot, cook stout and brown sugar over low heat until reduced to 2 tbsp.
Chill completely.
Cream together the cream cheese, shortening and butter until creamy.
Beat in the reduced stout and vanilla, then gradually add icing sugar to your desired consistency.
Chill 2 hours before use, store unused portions in the refrigerator or freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 654.9
- Total Fat: 34.5 g
- Cholesterol: 117.0 mg
- Sodium: 212.4 mg
- Total Carbs: 86.0 g
- Dietary Fiber: 3.2 g
- Protein: 8.3 g
Member Reviews