Chocolate Stout Cakes With White Chocolate Buttercream
Serves
24
Total Time
1hrs 5mins
Calories
260
- Egg
1 (about 50 g)
- Sunflower oil
80 g (about ¼ cup)
- Buttermilk
220 g (about 1 cup)
- Vanilla extract
2 teaspoons (about 10 ml)
- All purpose flour
250 g (about 2 cups)
- Cocoa powder
90 g (about 1 cup)
- Granulated sugar
150 g (about ¾ cup)
- Brown sugar
150 g (about ¾ cup)
- Baking soda
1 tablespoon (about 14 g)
- Sea salt
1 pinch
- Salted butter
150 g (about ¾ cup)softened
- Powdered sugar
350 g (about 2 ¾ cups)
- White chocolate
100 g (about ½ cup)chopped
- Stout
220 g (about 1 cup)room temperature
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Grease 2 clean muffin pans
- 3. Add egg, sunflower oil and buttermilk to a clean large mixing bowl
- 4. Add vanilla extract to the batter
- 5. Mix until combined
- 6. Add all purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda and sea salt to a clean medium bowl
- 7. Whisk until blended
- 8. Transfer dry ingredients to batter bit by bit while mixing
- 9. Add stout to batter and mix
- 10. Transfer batter to 2 muffin pans
- 11. Bake until skewer tests clean - 20 min, 170°C
- 12. Let cool completely
- 13. Add salted butter and powdered sugar to a clean large mixing bowl
- 14. Mix until smooth
- 15. Add white chocolate to a clean medium glass bowl
- 16. Melt in double boiler until smooth
- 17. Gradually, fold melted chocolate into icing until smooth
- 18. Frost the tea cakes with the icing
METHOD
Make this recipe in the Drop Recipes App
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