What could be better than rich, dark, and oh so smooth Bad Elmer’s Porter? A triple layer chocolate cake made with our porter.
If you’re craving something chocolatey for your Thanksgiving spread – this is it.
Ingredients
(makes 1 cake)
8 oz-fl – Bad Elmer’s Porter
8 oz (2 Sticks) – Butter
3/4 c. – Cocoa powder
1/2 tbl – Baking Soda
1/2 tbl – Baking Powder
2 c. – Flour
2 c. – Sugar
1/2 tbl – Kosher Salt
2 Eggs
.65 c. (10.4 tbl) – Sour Cream
Carmel Sauce
2 c. – Sugar
1.5 sticks – Butter
1 c. – Heavy cream
Chocolate Icing
8 oz – Bitter Or Semi Sweet Chocolate Chopped
1/8 c. – Light Corn Syrup
1.5 oz – Unsalted Butter
1 c. – Heavy Whipping Cream
Instructions
Cake:
- Preheat conventional oven to 350.
- Rub three 9in cake pans with butter and line the bottom of the pans with parchment (cut out a circle of parchment paper to fit inside the pan).
- Butter the paper. Bring the butter from the recipe to a simmer with the porter.
- Cook until it is all melted together, whisk the cocoa into the liquid and mix it until smooth.
- In a large bowl whisk the flour, sugar, baking soda, baking powder, and salt. In another bowl whisk the eggs and sour cream until smooth.
- Add the beer-butter to the egg mix, whisk to incorporate.
- Fold the dry mix into the wet mixture with a rubber spatula until there are no lumps of flour, but DO NOT over mix or use a whisk as this will develop gluten structures and make the cake bread.
- Transfer the batter to the hotel pan and bake until it passes the “toothpick test” (approx. 50 minutes).
- Allow the cake to cool at room temp then remove it from the pan. Cut each cake in half horizontally.
Carmel Sauce:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter.
- Stir the butter into the caramel until it is completely melte, about 2-3 minutes.
- Very slowly, drizzle in 2 cups of heavy cream while stirring.
- Allow mixture to boil for 1 minute.
- Remove from heat and transfer to a bowl to cool before using.
Chocolate Icing
- Place 16 oz of chopped chocolate in a bowl with the corn syrup and 3 ounces of butter.
- Heat cream until it just begins to boil.
- Remove from heat and pour over the chocolate. Let stand for one minute, then stir until smooth.
- Let sit until room temperature.
Assembly
- Cut cake in half horizontally, using a serrated bread knife.
- Set the cake layer on a cake plate.
- Spread carmel on the first layer top with toasted walnuts.
- Pipe chocolate icing around the edge to prevent carmel from running out.
- Set another layer on top.
- Repeat, using the carmel and walnuts on every layer, including the top.
- Ice the sides with chocolate icing.
- Pipe a decorative border encircling the carmel on the top.
Enjoy!
