Hobgoblin Chocolate Fudge Cake and Filling
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Hobgoblin Chocolate Fudge Cake and Filling calories by ingredient
Introduction
Chocolate cake will never be the same again! This sour cream cake is dark, rich and super sinful, incorporating both a good dose of Hobgoblin beer and espresso. The cream cheese filling and frosting has a reduced beer caramel shot in it as well, just for kicks! Chocolate cake will never be the same again! This sour cream cake is dark, rich and super sinful, incorporating both a good dose of Hobgoblin beer and espresso. The cream cheese filling and frosting has a reduced beer caramel shot in it as well, just for kicks!Number of Servings: 20
Ingredients
-
1 1/2 cups Hobgoblin Ale (or similar malty stout beer)
1/2 cup brewed espresso
1 1/2 cups salted butter
1 cup Demerara sugar
1 1/2 cups dark cocoa powder
2 cups flour
1 cup cake flour
1 cup malted barley flour
2 cups sugar
1 tbsp baking soda
1 1/2 tsp salt
4 eggs
1 1/3 cups full fat sour cream
--Filling--
1/2 cup Hobgoblin Ale
1 tsp Demerara sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup shortening
1/4 cup butter, softened
1 tsp vanilla
4 cups sifted icing sugar
Directions
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.
