So now that I’ve complained ceaselessly about my glazed lime cake mess, it’s time to change gears and talk about the chocolate stout cake I baked for my birthday.
Because this cake?
Makes me happy. (Also, this cake is pretty hard to screw up.)
It’s made with beer and sour cream which might sound disgusting, but TRUST ME when I say it’s just moist and amazing even though I don’t really care all that much about chocolate in the first place.
The cake didn’t come out as pretty this time as it has in the past for me but I was in a major hurry – and a very bad mood from the lime cake mess.
And just so you know I’m not lying about being able to bake a prettier version, here’s actual photographic evidence.
If I had it to do all over again, I would actually make the cake a day or two ahead of time because it stays incredibly moist (and tasty) for a few days. This is something to consider if you’re planning a party and don’t have a lot of time for baking on the actual day of the party.
To get the skull and crossbones on the top, I put cream cheese frosting in a pastry bag and squeezed it into the cookie cutter. (I then leveled the frosting design with a butter knife.) I refrigerated the cake for a bit and then removed the cookie cutter prior to serving the cake.
I dusted the cake with a bit of powdered sugar and it looked soooo cute, but then the powdered sugar got all sucked into the frosting and just made it look like the cake was sweating. (This might have had something to do with the fact that it was like 110 in the valley and even though we had A/C in my friend’s guest house, it was still sorta hot in thurrr. Or because chocolate eats sugar — kinda like paper covers rock. I don’t know.)
Here’s the recipe. I HIGHLY recommend making this big stouty, chocolatey beast.
And if you want to decorate it, keep in mind that the chocolate frosting will bleed like mad and discolor the decorations. I had to add a second layer of nonpareils to the yoga man cake right before serving because many of them had discolored. (That’s part of the reason I used a ton of cream cheese frosting to make the skull and crossbones on top of the birthday cake.)
At Sur la Table.
I mean what’s actually $1 at Sur la Table other than the sales tax on a pastry brush?