|Chocolate stout cake|
|Flour, sugar, baking powder, salt|
|The major players|
|Eggs and sour cream|
Go get the recipe here (Smitten Kitchen again), but be assured that you can pick and choose what frosting you use (buttercream? ganache? both? none?). I didn't adapt the recipes in any way but to reduce the amount of confectioner's sugar in the buttercream. But the instructions for that are in the Smitten Kitchen recipe, too. If you need cake for a big crowd, you can double the recipe and make a three-layer cake.
As luck would have it, tomorrow we have yet another occasion that calls for chocolate cake: the little cherub, Two, is turning Three. He told Grandma that his favorite flavor was "chocklit."
I'll see what I can do.
|Chocolate stout cupcakes with Bailey's buttercream|
from Maida Heatter's Book of Great Chocolate Desserts
1/2 cup unsweetened cocoa powder (preferably Dutch process, but I used regular this time)
3/4 cup boiling water
1/2 cup unsalted butter
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups sugar
1 tsp. baking soda
1 cup sour cream (light is fine)
2 cups all-purpose flour
Preheat oven to 350 degrees. Line the bottom of two 9-inch round pans with a circle of parchment, wax paper or foil; grease and flour the pans and set aside.
In a small bowl, whisk the cocoa and boiling water until smooth. In the large bowl of the mixer, cream the butter. Add vanilla, salt and sugar and beat well. Add the eggs one at a time, beating until smooth.
In a small bowl, stir the baking soda into the sour cream. (It will get foamy!) With the mixer on low speed, add the flour to the bowl in three additions, alternating with the sour cream mixture. Scrape the sides of the bowl with a spatula and beat just until smooth. Then add the cocoa and beat just until smooth.
Pour the batter into the prepared pans. Shake the pans a little to even out the batter. Bake for 30 minutes, until the layers barely begin to come away from the sides of the pan.
Cool in the pans for 15 minutes. Invert the layers onto a rack and cool completely.