Comments on: Chocolate Stout Layer Cake

By: Jessie

Jessie — Mon, 08 Mar 2010 15:19:56 +0000

Hey Amyleen,

Thanks for the note. As for the flour, it was all-purpose white flour (not self-rising).

As for substitutes for stout, you could try any other dark ale that you like. If you’re trying to avoid alcohol completely, you might try cold, brewed coffee. (Word of warning: This is my best guess, I haven’t tried it.)

The taste would definitely not be the same, but I’m thinking that might be closest in terms of providing the same bitter flavors to the cake. If you used coffee, you’d definitely wind up with more of a mocha flavored cake.

Good luck! Let me know what you try?

+Jessie

By: Amyleen Roxford

Amyleen Roxford — Mon, 08 Mar 2010 09:24:53 +0000

Hi Jessie!

I’d like to ask for your opinion if you have any idea what I could substitute the stout with?

And also what kind of flour did you actually used? Was it self-raising flour or all purpose flour?

Thanks! ;D

By: Kacy

Kacy — Sun, 17 Jan 2010 16:28:50 +0000

I made this cake for Thanksgiving. It IS by far the most delicious cake I’ve ever made or tasted. It is perfection. All I can say is, THANKS Hubert Keller! You are a genius! The cake was a little difficult to make and a little time consuming, but well worth the wait. I prefer dark chocolate to it’s sugary counter part milk chocolate. So I used Dark Chocolate Cocoa and Dark Chocolate Chips. This cake is moist and delectable and best served cold. If you haven’t made this cake for your family, what are you waiting for? It’s a must try and a must keep recipe!

By: Jessie

Jessie — Thu, 03 Dec 2009 15:00:29 +0000

Hey Pewter,

Thanks so much for stopping by! I’m so glad you liked the cake! (And I’m with you: This definitely isn’t a cake I’d want to make every day. Too many steps.)

Thanks also for the ingredient substitutions. I’m always interested in what’s available here vs. overseas. I think for the corn syrup, you could also substitute golden syrup safely.

For a cupcake version, I’d just cut down the baking time a little and keep a good eye on ‘em when you think they’re close to done. (Toothpick test again. Or I like to press the tops lightly with a finger. If the cake springs back, it’s done.)

Let me know how they turn out!

By: Pewter

Pewter — Wed, 02 Dec 2009 13:48:29 +0000

I made the cake this weekend just gone. It was more a mountain of deliciousness than an actual cake, as I had only 1 9″ pan and 1 8″ pan. I mixed everything by hand as we don’t own a mixture, but now I’ve made it once I’d find it easy to do again. Not that I’d want to do this often.

I had a weird issue with my bigger cake, in that I used a toothpick to test. Put it back in the oven and the middle sunk a bit, which was disappointing. I just made extra filling though.

I’d also whip the filling less than I did, as the filling wasn’t very spreadable so it came out more like a gataeux than a cake because the layers of cream were so thick.

I’m in the UK and ‘corn syrup’ isn’t available here. I used a very runny maple syrup that we had in the cupboard and the glaze still came out beautifully.

I am planning to make a cupcake version in the future – any tips for difference to the cake batter?