Chocolate Stout Cake with Forty Creek Cream Icing

First things first…. I apologize for the pictures.  My camera was on the wrong setting and the sun was going down….fast.  I quickly took a bunch of pictures and noticed the setting on my camera but I lost most of my good light.  Sorry!

So, I don’t know if I’ve mentioned it before but I don’t like cake.  I know, this is a blog about all things sweet and I don’t like cake.  I don’t know when my distaste for it began because I remember liking it as a kid.  If I do eat a piece it has to be dense and moist, almost like a brownie.   That’s where this cake comes in!

When I heard that Forty Creek had a new Cream out I knew I had to try it.  I’m the type of person who enjoys a little “cream” in my coffee every Saturday morning.  Nothing wrong with that, right?!  I also knew that I wanted to incorporate it somehow into my baking.  That’s when I came across this cake with a cream icing.   It definitely was dense and moist and the cream icing complemented it so well.  I was even going back for seconds!

If you’ve never tried the new Forty Creek Cream before, I highly recommend it!  I just had it straight out of the bottle, but I can imagine it would taste delicious over ice, in a martini, or in a cup of coffee!  Check out their website here for more great products!

Cake recipe from King Arthur’s Flour, icing recipe adapted from Epicurious
Chocolate Stout Cake with Forty Creek Cream Icing

Prep time:
Cook time:
Total time:
Serves: 12
A dense, moist chocolate cake surrounded by a silky, smooth whiskey cream icing.
Ingredients
  • For the cake: I used the smaller size version.
  • 1 1/2 cups dark stout beer
  • 1 1/2 cups butter
  • 1 cup cocoa
  • 3 cups each flour
  • 3 cups sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 2/3 cup sour cream
  • For the icing: I doubled the recipe
  • 16 oz. cream cheese, room temperature
  • 8 Tbsp. butter, room temperature
  • 6 cups powdered (icing) sugar
  • 1/2 cup (or just a bit less) Forty Creek Cream
Instructions
  1. For the cake:
  2. Put beer and butter in a medium-sized saucepan and heat over low heat until butter is melted.
  3. Add cocoa powder and whisk until completely blended.
  4. Remove from heat and set aside.
  5. In a large bowl, put flour, sugar, baking powder, and salt; stir and set aside.
  6. In a mixer, add eggs and sour cream and then slowly add the chocolate beer mixture until combined.
  7. Once liquids are combined, slowly add the flour mixture until all ingredients are blended well.
  8. Meanwhile, place parchment paper circles on the bottom of two 9″ cakes pans that are greased and floured on all sides.
  9. Pour batter slowly into cake pans dividing between the two evenly.
  10. Bake at 350 F for 35-40 minutes or until toothpick inserted into center comes out clean.
  11. Let cool for 15-20 minutes in pans then remove and let cool completely on wire racks.
  12. For the icing:
  13. In a mixer, blend cream cheese and butter until smooth and creamy.
  14. Add Forty Creek Cream and blend together.
  15. With mixer on low, slowly add powdered sugar until desired consistency. You may want to add more icing sugar for a thicker icing.
  16. I evened out both cakes by cutting the top humps off before icing them so that they would lay flat on top of each other.
  17. Ice the bottom cake and set the second cake on top and ice the whole thing.
  18. Enjoy!
* I was not paid or compensated by Forty Creek for this post.  All opinions are my own.

 

 

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Comments

  1. I’m trying to imagine life without cake ;) I live for cake and yours looks fabulous. Dense chocolate and a spiked, cream cheese icing is right up my alley.

  2. Great Cake! I love booze baked into confections! This has me wishing for St Paddy’s Day! Love it!

  3. Yes! A spiked cake is right up my alley! Thanks for linking up at What’s In Your Kitchen Wedensday!

  4. My, oh my. Is Forty Creek Cream similar to Bailey’s Irish Cream? Looks awsome!

  5. Whoa that cake looks amazingly moist!

  6. Ahhh, everything about this looks delish!!! And I think your pictures look great! Loving the dark background :)

  7. Nothing wrong with “cream” in your coffee, a girls got to do what a girls got to do!!!! I gotta eat this cake!!! Looks amazing!

  8. All i can say is DELICIOUS! Thanks for sharing!

  9. Thank you for sharing this at The Purple Pumpkin Blog Link Party #12

    I’m not a big fan of the taste of stout, I’ve tried to like it, but can’t :( But your cake looks a-ma-zing! I made frosting with Baileys once – yummy, so I bet yours tastes just as good :D

    Have a great week!
    Michelle xx

  10. Don’t like cake?! This one sure looks yummy though, thanks for sharing at Pin It Thursday. I featured you here- http://www.sweetbellaroos.com/2012/12/05/pin-worthy-featured-links-7/

  11. Wow – this cake looks delicious Liz I’m going to try it. I really like the Forty Creek Cream – very nice in coffee. Your egg nog french toast looks good too.

    • Thanks, it was a great cake! Just make sure you tweak the frosting a bit…mine was too runny. French Toast bake was awesome!

Trackbacks

  1. [...] chai tea latte with whip and cinnamon, anyone?) and I am completely drooling over these photos! 2. Chocolate Stout Cake with Forty Creek Cream Icing- A Sweet Baker… 1st of all, Lizzy, we gotta work on the whole ‘don’t like [...]

  2. [...] was a chocolate stout cake with Forty Creek cream frosting and I’m checking it off my 25 by 25 list as an awesome dessert. The Guinness made the cake [...]

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