Malted Chocolate & Stout Layer Cake

Malted Chocolate & Stout Layer Cake Recipe

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Lynn Dine


A recipe I found on the Taste of Home website while searching for Irish recipes for the Culinary Quest.


☆☆☆☆☆ 0 votes

45 Min
35 Min


  • ·
    2 cups stout beer
  • ·
    1-3/4 cups butter, cubed
  • ·
    3 ounces bittersweet chocolate, chopped
  • ·
    1 cup malted milk powder
  • ·
    1 cup baking cocoa
  • ·
    1-1/2 cups (12 ounces) sour cream
  • ·
    4 eggs
  • ·
    3-1/2 cups sugar
  • ·
    3 cups cake flour
  • ·
    1 tablespoon baking soda
  • ·
    1 teaspoon salt

  • ·
    2 cups sugar
  • ·
    1 cup irish cream liqueur
  • ·
    12 egg yolks, beaten
  • ·
    3 teaspoons vanilla extract
  • ·
    3 cups butter, softened
  • ·
    1 cup malted milk powder

How to Make Malted Chocolate & Stout Layer Cake


  1. Grease and flour three 9-in. round baking pans; set aside.
  2. In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
  3. Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
  4. Bake 32-36 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
  6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
  7. Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving.

Printable Recipe Card

About Malted Chocolate & Stout Layer Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: Irish

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