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Tall, Dark and Stout Chocolate Layer Cake

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By Betty Crocker Kitchens
Updated Mar 23, 2012
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Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.

Tall, Dark and Stout Chocolate Layer Cake

  • Prep Time 40 min
  • Total 3 hr 30 min
  • Servings 16
  • Ingredients 8
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Ingredients

Cake

Chocolate Frosting

  • 12 oz semisweet baking chocolate, finely chopped
  • 1 1/2 cups whipping cream
  • 1/2 cup butter

Caramel Filling

  • 6 tablespoons caramel topping

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
  • Step 
    2
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
  • Step 
    3
    Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
  • Step 
    4
    Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

Nutrition

Nutrition Facts are not available for this recipe

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