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- Coffee Stout Cake with Hazelnut Buttercream
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Coffee Stout Cake with Hazelnut Buttercream
Product Code: R0491
A stunning drip cake that surely has a WOW factor. Use your favorite stout beer along with our coffee and hazelnut bakery emulsions to bring this creamy, decadent dessert to life.
1 1/2 cups stout beer
1 stick plus 7 tablespoon unsalted butter
1 1/8 cup unsweetened cocoa
3 cups toasted sugar
1 1/2 tablespoons LorAnn Coffee Bakery Emulsion
1 1/8 cup sour cream
3 large eggs
3 cups all-purpose flour
3 ¾ teaspoons baking soda
For Whipped Ganache Filling:
200g dark chocolate
250g heavy whipping cream
1 ½ teaspoons LorAnn Coffee Bakery Emulsion
For Buttercream Frosting:
9 tablespoons all-purpose flour
1 cup plus 3 tablespoons toasted sugar
1 tsp salt
2 cups whole milk
2 cups unsalted butter, room temp.
1 ½ teaspoons LorAnn Hazelnut Bakery Emulsion
Chocolate Hazelnut Macarons
Dark chocolate ganache drip
Seedless raspberry jam
- Preheat the oven to 350°F.
- Butter three 9-inch round pans and line with parchment.;
- In large saucepan, combine stout beer and butter. Heat over low until butter is melted.
- Add cocoa, toasted sugar, and coffee emulsion. Whisk to blend.
- In bowl of stand mixer, add sour cream and eggs. Mix on medium until completely combined. Add beer and cocoa mixture and mix 30 seconds more
- Add flour and baking soda. Mix for 2 minutes or until completely combined. Do not over mix.
- Divide batter into prepared pans and bake for 1 hour or until the cakes are risen and firm.
- Remove from oven and cool on wire rack. This will take several hours.
- Place chocolate into heat-safe bowl.
- In small saucepan, heat heavy cream on low until it begins to simmer.
- Pour cream over chocolate and allow to sit for 2 minutes.
- Add coffee emulsion and mix until chocolate is completely melted, and combined with heavy cream.
- Once mixture is cold, add to bowl of stand mixer.
- Using the whisk attachment, whip on med high for several minutes until the ganache is lighter, fluffy, and has increased in volume.
- In a medium-sized saucepan, whisk flour, sugar, and salt. Add milk and whisk until combined.
- Over low heat, bring mixture to boil, whisking constantly. Once mixture is bubbling, cook for 1-2 minutes, constantly scraping the sides and bottom of pan with rubber spatula.
- Remove from heat and continue to stir for another minute.
- Using rubber spatula, scrape pudding into glass container and place plastic wrap right on top of the pudding. This will keep a skin from forming.
- Place pudding in refrigerator and cool completely before use. This will take several hours.
- Once pudding is completely cooled, add butter to bowl of stand mixer and beat on medium high until pale, fluffy, and the volume has increased, 7-9 minutes.
- With mixer on med/low, add the pudding to the butter, 1 spoon-full at a time, waiting until the pudding is mixed well before adding more.
- Once all pudding is mixed in, add hazelnut bakery emulsion and mix for 2 more minutes.
- Once the cakes are completely cooled, level and trim.
- Place secure 9-inch cake board to turntable and set first layer of cake on board.
- Fill large pastry bag fitted with large round tip with hazelnut frosting.
- On first layer of cake, pipe a 2-inch dam around the edge.
- Fill center with whipped ganache and smooth to level.
- Top with second layer of cake and repeat, creating a frosting dam and filling with ganache.
- Top with third layer and adjust to make sure all layers are level and centered.
- Using a bit of the hazelnut frosting, coat the cake in a thin crumb coat.
- Using the pastry bag fitted with the large round tip, apply hazelnut frosting to entire exterior of cake. Once the cake is coated, use your turntable, a large scraper, or offset spatula to smooth out frosting.
- Get creative and decorate your cake with ganache drip, macarons, berries, or whatever suits the occasion.