Chocolate Stout Oat Cake
Rich, creamy, and packed with flavor, this chocolate stout oat cake is the perfect after dinner treat.
Ingredients
12 ounces sugar
2 ounces orange blossom honey
1/2 pound unsalted butter, at room temperature
2 large eggs
1/4 teaspoon vanilla
2 ounces cocoa powder
6 ounces all-purpose flour
3 ounces oat flour
1/2 tablespoon baking powder
1/2 teaspoons salt
1/2 cup buttermilk
8 ounces chocolate stout beer (or other stout)
1 quart vanilla buttercream filling, recipe below
1 quart chocolate stout ganache, recipe below
2 ounces chocolate granola, optional
Instructions
1. Preheat an oven to 350°F. Line the bottom of each cake pan with parchment paper and then butter and flour the bottom and sides of the pan.
2. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy, about 5 minutes on medium speed with the paddle attachment.
3. Add the eggs, one at a time, mixing well after each addition until it is completely blended in, about 1 minute on medium speed. Add the vanilla and mix in well.
4. In the meantime, in a separate bowl, mix together the cocoa powder, all-purpose flour, oat flour, baking powder, and salt.
5. Add . of the dry ingredients to the butter, egg, and sugar mixture. Mix in until just combined, about 30 seconds on low. Add all the buttermilk with the mixer running on low and mix until blended. Add the rest of the dry ingredients and mix just until combined, about 30 seconds on low.
6. Add the stout, careful not to let it lose its carbonation, and mix in until the batter is evenly blended, about 30 seconds to 1 minutes on medium-low. Scrape the sides and bottoms of the bowl as necessary.
7. Immediately pour the batter into the pans and bake for 25 to 30 minutes, or until the center of the cakes stop jiggling, or a toothpick inserted into the center comes out clean.
8. Let cool completely before decorating.
9. Once cool, place one cake layer on a plate or cake stand. Spread some of the vanilla buttercream on top, spreading it to the edges of the cake. Place another cake layer on top and repeat until all of the cake layers are added, leaving the top cake layer bare. Pour the chocolate ganache over the top of the cake, spreading it to the sides if necessary. Top with chocolate granola if desired.
Vanilla Buttercream
Ingredients
1 pound butter, at room temperature
1/4 cup water
8 ounces granulated sugar
1/2 cup egg whites (about 4 eggs)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
1. Ensure the butter is soft. Set aside.
2. Bring the water and sugar to a boil in a medium saucepan and heat to 240°F.
3. In the meantime, begin whipping egg whites on low. Once the sugar has reached 230°F begin whipping on high speed until stiff peaks form.
4. Once the sugar has reached 240°F, remove from the the heat. Reduce the mixer to medium, and pour the sugar in a steady stream between the whisk attachment and side of the bowl, taking care not to let the sugar hit the whisk.
5. Increase the speed to high and whip until stiff peaks form and the meringue is slightly warm.
6. Reduce the mixer to medium and begin adding the butter, in 1 ounce chunks at a time. Add the salt and vanilla and increase the mixture to high for a few seconds to incorporate everything and smooth the buttercream out.
Chocolate Ganache
Ingredients
1/2 cup heavy cream
1/2 ounce corn syrup
1 ounce unsalted butter
8 ounces dark chocolate, finely chopped.
Instructions
1. Place the cream, corn syrup, and unsalted butter in a heavy-bottomed pot. Bring to a boil.
2. Once at a boil, remove from the heat and let the bubbles subside.
3. Add the chocolate to the pot and stir constantly until all the chocolate has melted and the mixture is even.
4. Let the ganache cool before using, about 30 minutes to an hour.