Best Tall Dark And Stout Chocolate Layer Cake Recipes

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

Tall, Dark and Stout Chocolate Layer Cake image

Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 16

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups stout beer
1/3 cup vegetable oil
3 eggs
12 oz semisweet baking chocolate, finely chopped
1 1/2 cups whipping cream
1/2 cup butter
6 tablespoons caramel topping

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1/2 g

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

Tall, Dark and Stout Chocolate Layer Cake image

Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/4 cups stout beer
1/3 cup vegetable oil
3 eggs
12 oz semisweet baking chocolate, finely chopped
1 1/2 cups whipping cream
1/2 cup butter
6 tablespoons caramel topping

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.