Charity Cake 2011
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
--Cake--1 ½ cups stout½ cup brewed coffee1 ½ cups salted butter1 ½ cup Demerara sugar1 ½ cups sugar1 ½ cups dark cocoa powder2 cups flour2 cups barley flour1 tbsp malted milk powder1 tbsp baking soda1 ½ tsp salt4 eggs1 1/3 cups full-fat vanilla yogurt--Filling--½ cup stout2 tsp Demerara sugar16 oz cream cheese, softened½ cup shortening¼ cup butter, softened2 tbsp Godiva liqueur1 tsp vanilla4 cups sifted icing sugar 2 tbsp cocoa powder--Finishing--12 oz bittersweet chocolate, chopped1 cup heavy creamDecorations as desired
--Cake--
Preheat oven to 350°F, grease and line three 9" spring-form pans.
In a large saucepan, combine stout and coffee with the butter and bring to a simmer.
Stir in sugars 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.
Divide batter between pans, making one pan only “1 layer” tall (i.e. 1/5 of the batter).
Bake 40 minutes, then remove “shorter” cake. Bake remaining cakes about 15 minutes longer, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins, then chill before filling and frosting.
--Filling--
In a small pot, cook stout and brown sugar over low heat until reduced to 2 tbsp. Cool completely.
Cream together the cream cheese, shortening and butter in a large bowl until creamy.
Beat in the reduced stout, Godiva liqueur and vanilla, then gradually add icing sugar to your desired consistency.
Chill 2 hours before use, store unused portions in the refrigerator or freeze.
--Finishing--
Level and slice each “tall” cake in half horizontally, to form 4 layers. Level the “short” cake.
Place one layer on a cake round.
Spread with a generous dollop of filling, top with another layer of cake.
Repeat until the cake is stacked. Chill until stable, about 1 hour (I found it easiest to encase it in the spring-form rings as I don’t have dowels).
Coat the cake in a thin layer of the remaining filling/frosting to seal in the crumbs and even the sides, chill until firm.
Make the ganache, allowing it to stand 10-15 minutes to thicken slightly, then pour over the cake (placed over a wire rack to let excess run through) in 2 or 3 coats, waiting 5 minutes in between each coat.
Serving Size: 1 thin slice
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 350°F, grease and line three 9" spring-form pans.
In a large saucepan, combine stout and coffee with the butter and bring to a simmer.
Stir in sugars 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.
Divide batter between pans, making one pan only “1 layer” tall (i.e. 1/5 of the batter).
Bake 40 minutes, then remove “shorter” cake. Bake remaining cakes about 15 minutes longer, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins, then chill before filling and frosting.
--Filling--
In a small pot, cook stout and brown sugar over low heat until reduced to 2 tbsp. Cool completely.
Cream together the cream cheese, shortening and butter in a large bowl until creamy.
Beat in the reduced stout, Godiva liqueur and vanilla, then gradually add icing sugar to your desired consistency.
Chill 2 hours before use, store unused portions in the refrigerator or freeze.
--Finishing--
Level and slice each “tall” cake in half horizontally, to form 4 layers. Level the “short” cake.
Place one layer on a cake round.
Spread with a generous dollop of filling, top with another layer of cake.
Repeat until the cake is stacked. Chill until stable, about 1 hour (I found it easiest to encase it in the spring-form rings as I don’t have dowels).
Coat the cake in a thin layer of the remaining filling/frosting to seal in the crumbs and even the sides, chill until firm.
Make the ganache, allowing it to stand 10-15 minutes to thicken slightly, then pour over the cake (placed over a wire rack to let excess run through) in 2 or 3 coats, waiting 5 minutes in between each coat.
Serving Size: 1 thin slice
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 755.6
- Total Fat: 43.6 g
- Cholesterol: 126.5 mg
- Sodium: 215.3 mg
- Total Carbs: 96.0 g
- Dietary Fiber: 5.9 g
- Protein: 8.7 g
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