An absolutely decadent recipe for Chocolate Oat Cake with a stout ganache frosting

340g sugar
55g orange blossom honey
230g unsalted butter, at room temperature
2 large eggs
1/4 teaspoon vanilla
55g cocoa powder
170g all-purpose flour
85g oat flour
1/2 tablespoon baking powder
1/2 teaspoons salt
1/2 cup buttermilk
225g chocolate stout beer (or other stout)
vanilla American buttercream filling, recipe below
chocolate stout ganache, recipe below
55g chocolate granola, optional

Vanilla American Buttercream Filling:
225g unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons heavy cream

Chocolate Stout Ganache:
225g dark chocolate, chopped
120ml chocolate stout, at room temperature
120ml heavy cream, at room temperature

How to
Preheat an oven to 350F/180C. Line the bottom of each cake pan with parchment paper and then butter and flour the bottom and sides of the pan.

In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy, about 5 minutes on medium speed with the paddle attachment.

Add the eggs, one at a time, mixing well after each addition until it is completely blended in, about 1 minute on medium speed. Add the vanilla and mix in well.

In the meantime, in a separate bowl, mix together the cocoa powder, all-purpose flour, oat flour, baking powder, and salt.

Add 1/2 of the dry ingredients to the butter, egg, and sugar mixture. Mix in until just combined, about 30 seconds on low. Add all the buttermilk with the mixer running on low and mix until blended. Add the rest of the dry ingredients and mix just until combined, about 30 seconds on low.

Add the stout, careful not to let it lose its carbonation, and mix in until the batter is evenly blended, about 30 seconds to 1 minutes on medium-low. Scrape the sides and bottoms of the bowl as necessary.
Immediately pour the batter into the pans and bake for 25 to 30 minutes, or until the center of the cakes stop jiggling, or a toothpick inserted into the center comes out clean.
Let cool completely before decorating.

Once cool, place one cake layer on a plate or cake stand. Spread some of the vanilla buttercream on top, spreading it to the edges of the cake. Place another cake layer on top and repeat until all of the cake layers are added, leaving the top cake layer bare. Pour the chocolate ganace over the top of the cake, spreading it to the sides if necessary. Top with chocolate granola if desired.

Vanilla American Buttercream Filling:
In the bowl of a stand mixer, beat all of the ingredients together with the paddle attachment until light and fluffy, about 2 minutes on medium speed.

Chocolate Stout Ganache:
Melt the chocolate in a bain-marie.

Add the chocolate stout and heavy cream and mix in until the mixture is completely blended.

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This recipe is provided by Chasing Delicious Food Blog