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
- 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
- For the cake:
- Put beer and butter in a medium-sized saucepan and heat over low heat until butter is melted.
- Add cocoa powder and whisk until completely blended.
- Remove from heat and set aside.
- In a large bowl, put flour, sugar, baking powder, and salt; stir and set aside.
- In a mixer, add eggs and sour cream and then slowly add the chocolate beer mixture until combined.
- Once liquids are combined, slowly add the flour mixture until all ingredients are blended well.
- Meanwhile, place parchment paper circles on the bottom of two 9″ cakes pans that are greased and floured on all sides.
- Pour batter slowly into cake pans dividing between the two evenly.
- Bake at 350 F for 35-40 minutes or until toothpick inserted into center comes out clean.
- Let cool for 15-20 minutes in pans then remove and let cool completely on wire racks.
- For the icing:
- In a mixer, blend cream cheese and butter until smooth and creamy.
- Add Forty Creek Cream and blend together.
- With mixer on low, slowly add powdered sugar until desired consistency. You may want to add more icing sugar for a thicker icing.
- 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.
- Ice the bottom cake and set the second cake on top and ice the whole thing.
* I was not paid or compensated by Forty Creek for this post. All opinions are my own.