Dark Chocolate Stout Cake with Mascarpone Cream and Salted Caramel

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Dark Chocolate Stout Cake with Mascarpone Cream and Salted Caramel
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Votes: 3
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Servings Prep Time
16servings 1hour
Servings Prep Time
16servings 1hour
Dark Chocolate Stout Cake with Mascarpone Cream and Salted Caramel
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 3
You:
Rate this recipe!
Servings Prep Time
16servings 1hour
Servings Prep Time
16servings 1hour
Ingredients
Ingredients
Mascarpone Cream:
Salted Caramel
Servings: servings
Units:
Instructions
  1. Preheat oven to 350 ˚F.
  2. Grease and flour three 9-inch cake pans.
  3. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Whisk to thoroughly combine.
  4. Stir in the eggs, buttermilk, oil, vanilla and stout. Mix until just combined.
  5. Divide evenly among prepared pans.
  6. Bake until a toothpick inserted into the center comes out clean, about 10-12 minutes.
  7. Remove from oven and let cool. Meanwhile, prepare the caramel (see our Here’s How).
  8. For the mascarpone cream, beat the mascarpone, whipping cream, sugar and vanilla until smooth.
  9. When the cake is cool, remove from the pan by running a knife around the edge, then inverting onto a plate.
  10. To assemble, top the first cake layer with half the mascarpone cream.
  11. Repeat, finishing with the third cake layer.
  12. Pour the salted caramel over the cake, allowing it to run down the sides.
Here's How: Salted Caramel
  1. Step 1: Heat a large saucepan over medium heat; add the sugar.
  2. Step 2: The sugar will clump together at first but continue stirring until it starts to melt. Cook until it becomes golden amber, about 6-8 minutes, being careful not to burn it. Remove from heat.
  3. Step 3: Mix in the butter, then slowly add the cream and salt, mixing until smooth.
  4. Step 4: Transfer to a bowl and refrigerate until it reaches the desired consistency.
Recipe Notes

To make a double layer cake, simply use two 9” cake pans, increasing cooking time to 25-30 minutes.

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