cake   18079

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Vermont Chocolate Potato Cake
The combination of mashed potato, chocolate, and spices in this chocolate potato cake makes for a fragrant, dense, moist cake.
desserts  cake  chocolate  potato 
yesterday by tamouse
Grown-up Birthday Stout Cake — Style Sweet CA
Grown-up Birthday Stout Cake (three 6-inch round cakes - could also be baked as two 8 or 9-inch rounds. Bake time will vary)
Ingredients

1 cup Guinness Stout beer
10 tablespoons unsalted butter
2/3 cup sour cream
3/4 cup unsweetened cocoa powder
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all purpose flour
2 cups granulates sugar
2 1/2 teaspoon baking soda
3/4 teaspoon salt
Instructions

Pre heat oven to 350 degrees and prepare baking pans.
Sift together flour, baking soda, and salt. Set aside
Combine stout and butter in a medium-large sauce pan. Heat until butter is melted.
Meanwhile, combine sour cream, eggs, and extract. Set aside.
Over medium heat, whisk in the cocoa powder and sugar until combined.
Remove from heat and stir in sour cream mixture.
Whisk in dry ingredients until smooth.
Pour into prepared baking pans.
Bake until centers are done (about 22-24 minutes)
Whiskey Coffee Glaze
Ingredients

1/4 cup heavy cream
2 tablespoons corn syrup
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso
3 ounces bittersweet chocolate, chopped
2-3 tablespoons whiskey
1/2 teaspoon vanilla extract
1/4 cup confectioner's sugar
Instructions

Place cream, corn syrup, cocoa powder, and espresso powder in a small sauce pan.
Heat over medium-low heat until creams begins to steam and powders begin to dissolve. Stir to combine.
Remove from heat and add in the chopped chocolate. Let stand 30 seconds.
Whisk to combine in melted chocolate.
Add in the remaining ingredients and mix until smooth.
Let glaze come to room temperature (about 10 minutes) before drizzling over cake.
For the assembly, I filled each layer of cake with the buttercream, as well as adding a layer to the top of the cake. I kept the outside "naked" but made sure to fill in any major gaps between layers so the glaze could nicely drip down.

For the buttercream, dissolve 2 tablespoons instants expresso into 1/4 cup hot water and beat into a small batch of vanilla buttercream (about 2 cups worth).
recipe  food  cake 
6 days ago by thatspotonthe_t

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