Labor Day is our last big hurrah at the Cape, not the end of the season per se but the last big weekend when everyone will for sure be around. It’s also my sister’s birthday. Historically we’ve had a big celebratory meal and cake. This year was really not much different than other years, big meal, nice time, cake.
We almost had to go to plan B when Shane who had the steak and potatoes in his possession, but was still in Boston, wasn’t able to leave because one of our cats wouldn’t come in. This was strikingly reminiscent of another birthday when Shane decided to go out for a kayak right before a hurricane.
Fortunately, we procured backup potatoes and Shane arrived in the nick of time with steak. There was never a concern about the cake not happening.
I like to make something a little special for my sister’s birthday. She said I could make whatever I wanted, but that what she really likes is chocolate cake with vanilla frosting. Rather than doing our family favorite Chocolate Mayonnaise Cake, I mixed it up a little with a Chocolate Stout Cake (recipe below). The cake was nicely dense and had a sophisticated flavor that I think it got from the stout. We made the frosting pink, because we could.
Happy (it’s still) summer!
• 3 layer Chocolate Stout Cake with Vanilla Frosting •
from Sweetapolita
Cake Layers
1 1/2 cups (12 fluid ounces) stout or dark beer (we used Guinness)
1 1/2 cups (3 sticks) unsalted butter, cut into cubes
1 cup sifted Dutch-process cocoa
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature
Directions
1. Preheat oven to 350°F. Grease three 9-inch round pans, line bottoms with parchment paper circles, then grease circles, dust with flour and tap out excess. Set aside.
2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.
3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the eggs and sour cream on medium speed (#4 on KitchenAid) until well combined, about 3 minutes.
5. Add the cooled cocoa mixture, and mix on medium speed (#4 on KitchenAid) until combined, about 1 minute.
6. Add the dry ingredients slowly and combine on low-speed (#2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.
7. Divide batter into prepared pans evenly. Place cake pans on middle oven racks and bake until toothpick inserted into centre comes clean, about 35 minutes.
8. Let cakes cool on wire racks for ~10 minutes, loosen edges with knife or small palette knife, then gently remove from pans to cool completely.
Whipped Vanilla Frosting
1 pound (4 sticks) unsalted butter, softened and cut into cubes
3 3/4 cups sifted confectioners’ sugar
4 tablespoons milk
1 tablespoon pure vanilla extract
pinch of salt
a few drops of red food coloring (optional)
Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (#4 on KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
3. Frost cooled cake layers and serve as soon as possible
