Heather's Chocolate Stout & Whiskey Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line bottoms with parchment; lightly grease parchment.

Whisk dry ingredients: in a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking soda, and salt until evenly combined.

Combine wet ingredients: in a medium bowl, whisk the eggs, vegetable oil, buttermilk, hot brewed stout, and vanilla until smooth. Hot stout helps bloom the cocoa but should not be boiling when added to eggs.

Mix batter: pour the wet mixture into the dry ingredients and stir until just combined and there are no large streaks of flour. Do not overmix.

Divide and bake: divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted into center comes out with a few moist crumbs. Rotate pans halfway through baking for evenness.

Cool: let cakes cool in pans 10 minutes, then invert onto wire racks and cool completely. Once cool, trim domes if needed to make level layers.

Heat cream: place the chopped dark chocolate in a heatproof bowl. Heat the 3 tablespoons cream until it just simmers (do not boil).

Make ganache: pour the hot cream over chocolate and let sit 1 minute, then whisk until smooth and glossy. Add butter, 2 tablespoons stout, and 1/4 teaspoon salt; whisk until butter melts and mixture is smooth. If too thick for soaking, warm slightly to loosen. Reserve a tablespoon for drizzling on finished cake if desired.

Layer soak: using a pastry brush or spoon, lightly brush about 1 tablespoon of stout ganache onto each cake layer to add moisture and flavor before frosting.

Make caramel: in a medium, heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 3 tablespoons water. Place over medium heat and swirl (do not stir) until sugar dissolves and begins to turn amber. Watch closely to avoid burning.

Finish caramel: when the sugar reaches a deep amber color, remove from heat and carefully whisk in the warm cream (splatters will occur). Stir in the 3 tablespoons butter until melted, then whisk in 2 tablespoons Irish whiskey and 1/4 teaspoon salt. Return to low heat briefly if needed to combine. Cool to warm (not hot) before using; it will thicken as it cools.

Beat butter: in a large bowl with an electric mixer, beat 1 cup room-temperature butter on medium speed until smooth and pale, about 2–3 minutes.

Add sugar & liquids: gradually add powdered sugar, 1 cup at a time, beating on low to incorporate. Add vanilla, 2 tablespoons whiskey, and 1–2 tablespoons cream to achieve spreading consistency. Increase speed to medium-high and beat 2–3 minutes until light and fluffy. Taste and add salt to balance sweetness. If frosting is too loose, add a little more powdered sugar; if too stiff, add a bit more cream or whiskey, 1 teaspoon at a time.

Reserve: set aside about 1 cup of buttercream for piping/decoration; keep remainder for crumb-coating and filling.

Prepare banana: toss banana slices with 1 teaspoon lemon juice and set aside on a plate to prevent browning. Pat lightly with paper towel to remove excess moisture if very juicy.

Make meringue: in a clean, grease-free bowl, whisk the 3 room-temperature egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 3/4 cup granulated sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form and sugar is dissolved.

Assemble meringue-topped banana pieces: arrange banana rounds on a small, shallow heatproof tray or directly on top of frosted portions of the cake where you want meringue. Spoon or pipe meringue over banana slices in small dollops; alternatively, if you prefer torched meringue accents, cover small groups of banana slices with meringue.

Torch: using a kitchen blowtorch, carefully toast the meringue until golden-brown peaks form (move torch constantly and keep it at least 2–3 inches away). If you don't have a torch, you can briefly broil on high in a preheated oven for 20–60 seconds—watch very closely to avoid burning.

Crumb coat: place one cake layer on a cake board or serving plate. Brush lightly with stout ganache (about 1 tablespoon). Spread about 3/4 cup whiskey buttercream evenly over the layer. Drizzle 1–2 tablespoons whiskey caramel lightly over the buttercream, then place a few banana rounds arranged in a ring if desired. Top with second cake layer, brush with ganache.

Final frost: apply a thin crumb coat of remaining buttercream to the entire cake and chill 15–20 minutes to set. Apply a final even layer of buttercream. Smooth sides and top with an offset spatula.

Ganache drip & caramel: warm reserved stout ganache if needed to pouring consistency and spoon around the edge of the cake to create drips; pour a small amount on the center. Drizzle additional whiskey caramel over the top and allow some to run down the sides.

Meringue garnish: arrange torched banana meringue dollops atop the cake in clusters. Sprinkle optional flaked sea salt sparingly over caramel for contrast.

Chill & serve: refrigerate cake 30 minutes to set ganache and caramel. Remove from refrigerator 20–30 minutes before serving to bring buttercream to a pleasant texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.