Chocolate Stout & Potato Chip Cake with Dark Chocolate Bourbon Ganache

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Ingredients
For the cake:
1 1/2 cups dark chocolate chips (preferred: Ghirardelli)
1 cup (2 sticks) butter
1 12 ounce bottle chocolate stout
3 1/4 cups granulated sugar
4 large eggs
2 extra egg yolks
1/4 cup roasted walnut oil (or veg oil)
2/3 cup plain greek yogurt (or sour cream)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon espresso powder
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 1/2 teaspoons sea salt
For the chocolate dipped chips:
large handful whole wavy potato chips (plus another handful to crush for the sides of the cake)
1 cup dark chocolate chips, melted over double broiler
For the dark chocolate bourbon ganache:
16 ounces heavy cream
16 ounces dark chocolate chips
1 teaspoon vanilla extract
2 tablespoons bourbon
 
Directions
1. Preheat the oven to 350 degrees.  
2. In a double broiler, melt the chocolate and butter, then remove from heat and stir in the beer.
3. In a stand mixer, beat the sugar and eggs + yolks until light and fluffy (a few minutes).
4. Add oil, yogurt and vanilla, then beat again until well combined.
5. Slowly add chocolate stout mixture to the egg mixture until completely incorporated.
6. In a separate bowl combine the flour, baking powder, espresso, cocoa, and sea salt.
7. Slowly add the dry ingredients to the wet until just combined (scraping down sides of bowl once or twice).
8. Grease and flour 3 9-inch cake or springform pans (or for a two layer cake + 12 cupcakes, use 2 9-inch pans and a muffin tin), and pour batter evenly between pans.  (I did a two layer cake + cupcakes and froze the cupcakes for later!)
9. Bake at 350 until middle is set (about 18 minutes for cupcakes and 25 minutes for cakes).
10. While cake is baking, make ganache topping: heat heavy cream to just before a boil in a small saucepan.  In a large bowl, add the 16 ounces chocolate, 1 teaspoon vanilla and 2 tablespoons bourbon.  Add the hot cream, and let soak for about a minute, then stir until completely incorporated.  
11. Store ganache in the refrigerator until cooled and thick enough to frost cake.
12. Remove cakes from oven and allow to cool before taking out of the pans.
13. In the double broiler, add the 1 cup chocolate chips for the potato chips.  
14. When melted, dip chips halfway in chocolate, letting drip so it's not so thick, then place on wax paper and store in refrigerator until set and ready to top the cake.
15. In a plastic bag, add another handful of chips and crush with the bottom of a heavy glass.  Set aside until cake is frosted.
16. When cakes are cooled and ganache is thick, layer your cakes with ganache as the filling, cutting the tops of the cakes if needed to be level.
17. Frost a thin layer of ganache around the outside of the cake, then let set in the refrigerator for an hour or two so the crumbs set in the first layer of frosting and won't mess up the smooth look of the ganache.
18. Add the rest of the ganache and smooth sides and top as desired.  Add the chips on the top in a pile or you can stick them halfway in the cake in a decorative pattern.
19. Using a spoon, carefully sprinkle the crushed chips around the lower inch of the cake.
20. Slice and enjoy!
 




kerry guice

Member since Feb 2010

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