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TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

by

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

INGREDIENTS

  • 1 box Betty Crocker SuperMoist devil’s food cake mix
  • 1¼ cups stout beer
  • ⅓ cup vegetable oil
  • 3 eggs
  • Chocolate Frosting
  • 12 oz semisweet baking chocolate, finely chopped
  • 1½ cups whipping cream
  • ½ cup butter
  • Caramel Filling
  • 6 tablespoons caramel topping

INSTRUCTIONS

  1. 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 1½ cups batter into each pan.
  2. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
  3. 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 about 3 to 4 hours or until spreading consistency.
  4. 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. Refrigerate cake at least 2 hours before serving.
  5. Store loosely covered in refrigerator.

Filed Under: Recipes

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I am Tiffney, managing this parent focused site that offers comprehensive product reviews, family-friendly recipes, DIY crafts,helpful-tips for busy parents, and other fun stuff.




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