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Malted Chocolate & Stout Layer Cake

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Malted Chocolate & Stout Layer Cake features moist dark chocolate layers enriched with roasted stout and malted milk powder, then stacked with creamy malted chocolate frosting. It is a rich celebration cake with deep cocoa, caramel-like malt, and toasted flavors.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup malted milk powder
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups stout
  • 1 cup buttermilk
  • 3/4 cup neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder, for the frosting
  • 3/4 cup malted milk powder, for the frosting
  • 6 ounces dark or semisweet chocolate, melted and cooled
  • 1/2 cup heavy cream, plus more as needed
  • 2 teaspoons vanilla extract, for the frosting
  • 1/4 teaspoon salt, for the frosting
  • Chocolate curls, malted milk balls, chocolate shavings, or cocoa powder, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, malted milk powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, stout, buttermilk, vegetable oil, and vanilla until evenly combined.
  4. Gradually add the wet ingredients to the dry ingredients and whisk just until a smooth batter forms, avoiding excessive mixing.
  5. Divide the batter evenly among the prepared cake pans and smooth the tops.
  6. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  7. Cool the cakes in their pans for 10 minutes, then turn them onto wire racks and cool completely.
  8. For the frosting, gently melt the chocolate and allow it to cool until no longer hot.
  9. Beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, cocoa powder, malted milk powder, and salt.
  10. Beat in the cooled melted chocolate and vanilla extract. Gradually add the heavy cream until the frosting is smooth and spreadable.
  11. Place one cooled cake layer on a serving plate and spread an even layer of frosting over the top. Add the second layer and repeat with more frosting.
  12. Place the final cake layer on top and cover the top and sides with the remaining frosting.
  13. Decorate with chocolate curls, malted milk balls, chocolate shavings, or a dusting of cocoa powder if desired.
  14. Let the assembled cake rest briefly before slicing and serving.

Notes

  • Choose a stout with roasted chocolate, coffee, or caramel notes rather than an aggressively bitter variety.
  • For stronger malt flavor, increase the malted milk powder slightly in the frosting rather than substantially increasing it in the cake batter.
  • A teaspoon of espresso powder can be added to the cake batter to enhance the chocolate and roasted flavors.
  • For an alcohol-free version, replace the stout with cooled strong coffee or a suitable nonalcoholic stout.
  • Baking does not necessarily remove all of the alcohol from the stout.
  • Refrigerate the assembled cake in an airtight cake container for up to 4 to 5 days and bring slices toward room temperature before serving.
  • Unfrosted cake layers can be wrapped tightly and frozen for 2 to 3 months.
  • For a dramatic finish, pour cooled chocolate ganache over the frosted cake and allow it to drip down the sides.

Nutrition

Find it online: https://thefamilycooking.com/malted-chocolate-stout-layer-cake/