Chocolate Stout Layer Cake with Caramel Filling

Chocolate stout layer cake with caramel filling.

This decadent caramel-filled chocolate cake is the perfect end to any meal. Watch Feast TV host Cat Neville make this recipe from start to finish in our Fire & Metal episode.

Chocolate Stout Layer Cake with Caramel Filling 

Chocolate Stout Cake

  • 2 cups stout
  • 2 cups (4 sticks) unsalted butter
  • 1½ cups unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 Tbsp baking soda
  • 1½ tsp salt
  • 4 large eggs
  • 1⅓ cups sour cream

Caramel

  • 1 cup granulated sugar
  • ¼ cup water
  • pinch cream of tartar
  • ⅔ cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 teaspoon salt

Buttercream Frosting

  • 3 cups confectioner’s sugar
  • 2 Tbsp unsweetened cocoa powder
  • ⅔ cup unsalted butter, room temperature

| Preparation - Chocolate Stout Layer Cake | Preheat the oven to 350°F.

Prepare 3 8-inch cake pans with butter and flour and then line them with parchment paper circles.

Heat stout and butter in a saucepan until butter is melted and then remove from heat. Stir in cocoa powder, whisking until smooth. Allow to cool to room temperature.

In a bowl, whisk together flour, sugar, baking powder and salt. In a separate large bowl, beat the eggs and sour cream and then add the reserved cocoa mixture, stirring until fully incorporated and then add the flour mixture and mix until fully blended. Do not overmix.

Pour batter into the three prepared pans and bake for 45 to 50 minutes. Cool for at least 10 minutes and then turn the cakes out of their pans. Allow to cool completely before assembling and frosting the cake.

Preparation - Buttercream Frosting | While the cakes are baking, make the frosting and caramel. Stir confectioner’s sugar and cocoa powder together in a bowl. In a separate large bowl, beat butter until creamy, about 5 minutes, and then add the sugar mixture, a little at a time, until fully incorporated. 

Preparation - Caramel | Using a wooden spoon or heat-proof spatula, stir sugar, water and cream of tartar together in a medium heavy saucepan until combined. Set heat to medium-high and cook, stirring continually, until mixture boils. While the sugar mixture is cooking, heat the cream, butter and salt in a separate, smaller saucepan until butter has melted. Once the sugar-water mixture is at the boil, leave alone until it reaches a golden amber color and then very slowly and very carefully pour the cream mixture into the cooked sugar. This will cause the sugar to bubble and sputter, so be very careful. Stir until combined.

| Assembly | Using a thin serrated knife, trim the layers so they are flat. Line the edges of a cake plate or stand with parchment or waxed paper. Put a dollop of frosting on the plate and then place one layer on top. Pipe a ring of frosting around the cake layer and fill in with caramel. Then top with another layer, pipe a ring of frosting and fill with caramel and place the third layer on top of the caramel filling.

Frost the cake first with a crumb layer and then a second, thicker layer of icing. Remove parchment or waxed paper from the plate and serve.

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Publisher

Catherine Neville is the publisher of Feast Magazine and producer of Emmy-winning Feast TV.

More Feast TV Recipes articles.