Chocolate Stout Cake With Mascarpone Frosting Recipe

This chocolate stout cake might become your new favorite cake because it tastes so good and has great mascarpone filling.  

Cake – 1 cup (240 ml) chocolate stout – 1 1/2 sticks (170 g) unsalted butter, chopped – 3/4 cup (75 g) unsweetened cocoa, (I use Dutch processed) – 2 cups (420 g) granulated sugar – 1 teaspoon instant espresso powder – 1/2 teaspoon fine sea salt – 3/4 cup (180 g) sour cream – 2 large egg – 1 teaspoon vanilla extract, or vanilla paste – 2 cups (270 g) all-purpose flour – 2 1/2 teaspoons baking soda Frosting – 17.6 oz (500 g) mascarpone cheese, cold from the refrigerator – 1 cup (240 ml) whipping cream, cold from the refrigerator – 6 tablespoons powdered sugar, plus more to taste – 1 teaspoon vanilla bean paste, or beans from 1 vanilla pod

INGREDIENTS

Butter and heat a 9-inch (23-cm) springform pan to 350°F (175°C). Grease the bottom parchment. Set aside.   

INSTRUCTIONS

STEP 1

Stout and butter in a medium saucepan over medium heat. Stir occasionally until butter melts, then remove from heat. Whisk cocoa, sugar, espresso powder, and salt until smooth.   

STEP 2

In another bowl, combine sour cream, eggs, and vanilla. Stir in stout. Finish by smoothing flour and baking soda. Zero flour, only air bubbles in batter. It should be thick and silky like pancake batter.   

STEP 3

Pour batter into prepared pan and bake for 45-60 minutes (mine took 45) until firm and a cake tester put into the center comes out clean. Remove cake from oven, cool on rack, and allow settle for 45 minutes. It must pan-cool.  

STEP 4

Remove the cake from the pan by cutting its sides with a thin knife. Remove the ring from the pan, invert the cake on a platter to peel parchment paper, then flip it back so the bottom is on a plate.   

STEP 5

Whisk mascarpone in a large bowl with a spatula until creamy for the frosting. Mix vanilla, sugar, and cream in another bowl. Mid-high tempo to soft-to-medium peaks.  

STEP 6

Mix cream into mascarpone on low for 30-60 seconds. Gritty-free, fluffy. Decorate cake with gold leaf or sprinkles and serve.  

STEP 7

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