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Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

Print Recipe
Servings 10 -12 servings

Ingredients
  

For cake:

  • 3 ounces bitter sweet chocolate
  • ½ cups 4oz hot brewed coffee
  • 1 cup 8oz stout beer
  • 3 large eggs
  • 2 ½ cups 375g sugar
  • ¾ cup 180g vegetable oil
  • 1 ½ cups 360g sour cream
  • 1 teaspoon vanilla
  • 2 ½ cups 300g all-purpose flour
  • 1 ¾ cups 168g unsweetened cocoa powder
  • 2 teaspoons 10g baking soda
  • 1 teaspoon 5g baking powder
  • 1 teaspoons 6g salt

For the frosting:

  • 1 ½ cup 342g butter, softened
  • 2 cups 386g vegetable shortening*
  • ¼ cup 24g cocoa powder
  • 3 cups 390g powdered sugar (plus additional to taste)
  • ¼ teaspoon 0.5g cayenne pepper
  • 1 teaspoon 4g cinnamon
  • ½ teaspoon 2g chili powder
  • 1 teaspoon vanilla extract

For the ganache:

  • 10 wt oz dark chocolate 60% cacao
  • ¾ cup 180gheavy cream
  • ¼ cup 60g stout beer

Instructions
 

  • Preheat oven to 325°F.
  • Add the chocolate, coffee and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted (this can also be done in a double boiler).
  • Add the eggs and sugar to the bowl of a stand mixer, beat on high until light in color and well combined. Add the vegetable oil, sour cream and vanilla, beat until well combined. Mix in the chocolate mixture.
  • In a separate bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
  • Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
  • Divide evenly between three 9-inch cake pans that have been greased and floured.
  • Bake for 35 minutes or until the top springs back when lightly touched.
  • Add the butter to the bowl of a stand mixer, beat on high until light and fluffy. Add the shortening, beat until well combined. Add the remaining frosting ingredients, beating until well combined. Frost the cake, with frosting between all the layers. Refrigerate while you prepare the ganache.
  • Add all the ganache ingredients to the top of a double boiler set over simmering water. Stir until the chocolate is almost all melted. Remove from heat and continue to stir until the chocolate is completely melted.
  • Pour the ganache over the cake, spread in an even layer, or allow to drip down the sides.

Notes

*Just use the shortening. It’s a texture thing, and it’s totally worth getting over the fact that shortening skeeves you out. It makes the most amazing frosting, trust me, just do it!