The goal was to make a chocolate stout cake with butter cream frosting and chocolate ganache topping. My daughter started the process following Smitten Kitten’s recipe.
Ta-da…..here it is:
This is no ordinary cake. THIS, is an epic cake. It weighs 5+ pounds, it is 3 layers, each layer is smeared with butter cream frosting and the whole thing is laced with chocolate ganache. That’s right, I said 5+ pounds of cake here.
It began as these simple ingredients measured by the pounds. And this doesn’t show the 4 cups of four [that’s 2 pounds] and 4 cups of sugar [another 2 pounds] required to create such an epic cake. Are you getting the image of a serious pound cake slathered with buttery, cream chocolate frosting?
This image doesn’t not include the additional ingredients I purchased-see below
What really makes this cake epic, are several things.
- First and foremost, our oven’s temperature isn’t working quite right. So, the cake was popped into the oven and after 10 minutes the cake started to crack. After multiple attempts to continue the internal cake baking process, I pulled the cakes from the oven and dashed to the nearby kitchen supply store to buy an oven thermometer. My daughter left for an appointment to work out at the gym and I watched the oven temperature rise and fall as I tried my best to get the oven to stay at an even 350 degrees. Once I reached that goal, I put the cakes back in to finish baking.
- Second, I dropped the cake. That’s right, during the additional baking, I was pulling a cake layer out of the oven and it literally slipped out of my hands, hit the counter [which contained most of the shattered cake layer bits] and the rest splatted onto the floor. After much swearing, scrapping and clean up – buttery rich cake batter is a real b***ch to clean up.
- Third, I ran out to the store to buy more ingredients: butter, chocolate, aluminum cake pans [as ours were partially full of half-baked cake #1], more beer and sour cream.
- Fourth, I didn’t really read the recipe properly and accidentally added a little too much salt. I don’t know, someplace between the frantic dropping of the first round of cakes and trying to find the recipe [on my daughter’s computer]… I mis-read the quantity of salt and added a bit too much.
- Fifth, we needed LOTs of friends to help us eat this cake. A single slice was easily divided by 3 people. I couldn’t even finish half a thin slice myself.
What have we learned from making this Epic Cake? Well, get the oven temperature to it’s proper degree. The thermometer helps. A newer oven would help even more. Have extra ingredients on hand and ALWAYS read and re-read the recipe.
Oh, and I kinda like that little salty hint mixed into my 5+ pounds of chocolate stout cake. While I’m not sure I would make this cake again, I am sure I will continue baking.
