Monday, April 7, 2008

Jake's Chocolate Stout Cheesecake Cake

The biggest, heaviest thing to ever come out of my kitchen is this cake. Was it worth it? I'd think so. Once everyone was made aware of how many sticks of butter and cups of sugar the cake contained? Maybe not.
The vanilla bean cheesecake layer. I was really excited to use a vanilla bean, a first. It was really creamy and good. The directions warned not to over mix, which I took too seriously. I felt like it needed a few more whirls in the KitchenAid.
Melting chocolate for the fudge frosting, which was really great!
Inside the monster.
Happy 23rd birthday!
Us after a long night of celebrating.

Chocolate Stout Cake, courtesy of
2 cups of stout
2 cups (4 sticks) of unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preheat oven to 350 F. Butter three 8 inch cake pans with 2 inch high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in a large bowl to blend. Using electric mixer beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cake until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Vanilla Cheesecake, courtesy of
3 (8-ounce) packages of cream cheese, at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract (or bean, like I did)
2 extra-large eggs
2/3 cup heavy cream

Preheat the oven to 350F and generously butter the bottom and sides of one 9-inch springform pan. Wrap outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about three minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend the eggs, one at a time, beating well after adding each. Beat in the cream until it's completely blended.

Spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about one inch up the sides of the springform. Bake at 350 F until the edges are light golden brown and the top is slighty golden tan, about 1 1/4 hours. Transfer to wire rack and cool for two hours. Place in fridge, wrapped in plastic, until ready to assemble.

Fudge Frosting, courtesy of
6 cups of sifted confectioners' sugar (1 1/2 pounds - I know, omgz!)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
6 ounces of bittersweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy cream

In a large bowl sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about three minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about two more minutes.

1 comment:

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