I have been an avid fan of chocolates...but not in a cake (hubby knows that). Until I came across over the net and have seen that chocolate goes best with beer! Yeah you heard it right.
I am talking about a STOUT BEER (Guiness is the brand).
Images of the Chocolate Stout Cakes of 2 variants (Chocolate Stout Butter Cake & Chocolate Guinness Cake)
Okay, there you go.
I have made 2 variants of this but I will be sharing the most effective and delicious one based on my trial and error :)
FOR THE CAKE:
(1st mixture to be heated)
-1/2 cup of Porter or Stout Beer (Brand name available at Rustan's is Guinness)
-3/4 cup of unsweetened cocoa (Hershey's on my case)
-10 tbps of unsalted butter, room temperature
-1/2 cups dark brown sugar
-1 and 1/2 cups caster or granulated sugar (best to use caster)
(2nd mixture on a separate big bowl)
-2 eggs (room temperature)
-3/4 cup sour cream
-1 tbsp vanilla extract (no flavourings)
(3rd mixture on a separate bowl)
-2 cups of All-purpose flour
-1/4 tsp salt
-2 and 1/2 tsp baking soda
FOR THE CREAM CHEESE FROSTING:
-1 piece 8 oz cream cheese, room temperature
-1 tsp vanilla
-1/2 cup of butter (1 stick), room temperature
FOR THE GANACHE:
-1 bar of dutch milk chocolate
-1/4 to 1/2 cup of milk (depending on the consistency
-1 tbsp of butter
-pre-heat the oven into 180 degrees celcius of 350 degrees fahrenheit.
-grease the pan (preferably an 8 or 9 inch springform pan) with butter
-line the bottom of the pan with wax paper
-in a large saucepan, heat together over medium low fire the following: beer & butter.
-after the butter has melted, add gradually the cocoa (sift it first).
-after the cocoa has been melted over the beer-butter mixture, add the sugars.
-mix until it is smooth and well incorporated
-let is cool for a while
-while waiting for the beer-butter to cool, mix the following until incorporated on another bowl: eggs, sour cream and vanilla
-pour the beer-butter mixture into the egg-sour cream mixture until well incorporated
-gradually add the dry ingredients (all-purpose flour, baking soda and salt) pre-sifted and mixed with a wire whisk
-pour the mixture on the greased pan and give it a few taps over the countertop to release some bubbles.
-bake for approximately 50-60 minutes using a convection oven, 1 hour and 40 minutes using a conventional one
-let it cool on a wire rack
-cut it in half
-spread the cream cheese frosting (recipe will be posted below)
-sandwich the cream cheese frosting
(see a lot of toothpick marks? hahaha)
-pour the prepared chocolate ganache and sprinkle a generous amount of choco balls (i did it to cover the flaws because of frequent toothpick test, the cake's appearance was a bit ruined)
(pouring the chocolate ganache)
(transferring it on a clean paper wax)
PROCEDURE FOR THE CREAM CHEESE FROSTING:
-mix the butter and cream cheese together until fluffy in texture (using electric mixer). Add the vanilla extract and mix a bit
-add the powdered sugar, depending on your taste and texture preference
PROCEDURE FOR THE CHOCOLATE GANACHE:
-over a boiling water, put a saucepan with chcocolate and milk until it has melted
-add the butter to make it more shiny
-add more milk depending on your desired consistency