Recipes, re-invented from cooking shows
Nigerian Stout Cake
Prep. Time:
Baking Time:
Total Time:
1 hour
45 mins
3 hours 30 mins
Serves:
One 8-inch two-layer cake (12–14 slices)
Moyin created this dish for Great British Bake Off ™ Series 17. As a nod to his Nigerian heritage, he added extra-strong Nigerian stout to a dark, moist chocolate sponge for a bitter, malty kick. The layers are filled and finished with a silky Swiss meringue buttercream that keeps the cake simple an...
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Ingredients
FOR THE NIGERIAN STOUT SPONGE: Butter, for greasing 1 cup (240 ml) extra-strong foreign extra stout (about 7.5% ABV), such as a Nigerian-brewed one 10 Tbsp unsalted butter, cubed ¾ cup natural unsweetened cocoa powder (not Dutch-process) 1¾ cups granulated sugar ⅔ cup sour cream, at room temperature 2 large eggs, at room temperature 1 Tbsp vanilla extract 2 cups all-purpose flour 1½ tsp baking soda, measured level ½ tsp fine salt
FOR THE SWISS MERINGUE BUTTERCREAM: 4 large egg whites 1 cup granulated sugar ¼ tsp fine salt 3 sticks (1½ cups) unsalted butter, softened and cubed 2 tsp vanilla extract
EQUIPMENT: Two 8-inch round cake pans Parchment paper Large saucepan Wire cooling racks Heatproof bowl Instant-read thermometer Stand mixer with whisk and paddle attachments Offset spatula
Method
STEP 1: PREPARE THE PANS
Heat the oven to 325°F. Grease two 8-inch round cake pans with butter and line the bases with parchment paper.
STEP 2: MAKE THE STOUT BASE
Warm the stout and butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the cocoa powder until smooth, then whisk in the sugar.
STEP 3: ADD THE SOUR CREAM AND EGGS
Whisk the sour cream, eggs and vanilla extract together, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Whisk the flour, baking soda and salt together, then whisk into the wet mixture until just smooth. The batter will be thin and pourable; that is correct, so do not add more flour.
STEP 5: BAKE THE SPONGES
Divide the batter evenly between the pans and bake for 40–45 minutes, until risen and a skewer comes out with a few moist crumbs. Keep the oven at 325°F; a hotter oven sets the outside before the center is cooked.
STEP 6: COOL THE SPONGES
Cool for 15 minutes in the pans, then turn out onto wire cooling racks and cool completely, at least 1 hour. Warm sponges will melt the buttercream.
STEP 7: HEAT THE MERINGUE
Whisk the egg whites, sugar and salt in a heatproof bowl set over a pan of barely simmering water. Keep whisking until the sugar dissolves and the mixture reaches 160°F on an instant-read thermometer.
STEP 8: WHIP THE MERINGUE
Transfer to a stand mixer fitted with the whisk and whip on high until stiff and glossy and the bowl feels cool, 8–10 minutes.
STEP 9: BEAT IN THE BUTTER
Switch to the paddle. On medium speed, add the butter a cube at a time. If it looks curdled, keep beating and it will come together. If it looks soupy, chill the bowl for 10 minutes and beat again.
STEP 10: FLAVOR THE BUTTERCREAM
Beat in the vanilla extract until smooth and silky.
STEP 11: FILL THE CAKE
Level the sponges if domed. Set one sponge on a serving plate and spread about 1 cup of buttercream evenly over it.
STEP 12: CRUMB COAT
Top with the second sponge, base side up. Spread a thin layer of buttercream over the top and sides with an offset spatula to seal in the dark crumbs, then chill for 20 minutes.
STEP 13: FINISH THE CAKE
Cover the cake with the remaining buttercream, smoothing the top and sides with the offset spatula. Serve at room temperature. The sponges can be baked a day ahead and kept well wrapped; the buttercream keeps for a week refrigerated, so bring it to room temperature and beat until smooth before using.
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Instructions
FOR THE NIGERIAN STOUT SPONGE:
Butter, for greasing
1 cup (240 ml) extra-strong foreign extra stout (about 7.5% ABV), such as a Nigerian-brewed one
10 Tbsp unsalted butter, cubed
¾ cup natural unsweetened cocoa powder (/interesting-ingredients/unsweetened-cocoa-powder)(not Dutch-process)
1¾ cups granulated sugar
⅔ cup sour cream, at room temperature
2 large eggs, at room temperature
1 Tbsp vanilla extract
(/interesting-ingredients/vanilla-extract)2 cups all-purpose flour
1½ tsp baking soda, measured level
½ tsp fine salt
FOR THE SWISS MERINGUE BUTTERCREAM:
4 large egg whites
1 cup granulated sugar
¼ tsp fine salt
3 sticks (1½ cups) unsalted butter, softened and cubed
2 tsp vanilla extract(/interesting-ingredients/vanilla-extract)
EQUIPMENT:
Two 8-inch round cake pans
Parchment paper
Large saucepan
Wire cooling racks
Heatproof bowl
Instant-read thermometer
Stand mixer with whisk and paddle attachments
Offset spatula(/cooking-equipment/offset-spatula)
Heading 5
Ingredients
STEP 1: PREPARE THE PANS
Heat the oven to 325°F. Grease two 8-inch round cake pans with butter and line the bases with parchment paper.
STEP 2: MAKE THE STOUT BASE
Warm the stout and butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the cocoa powder until smooth, then whisk in the sugar.
STEP 3: ADD THE SOUR CREAM AND EGGS
Whisk the sour cream, eggs and vanilla extract together, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Whisk the flour, baking soda and salt together, then whisk into the wet mixture until just smooth. The batter will be thin and pourable; that is correct, so do not add more flour.
STEP 5: BAKE THE SPONGES
Divide the batter evenly between the pans and bake for 40–45 minutes, until risen and a skewer comes out with a few moist crumbs. Keep the oven at 325°F; a hotter oven sets the outside before the center is cooked.
STEP 6: COOL THE SPONGES
Cool for 15 minutes in the pans, then turn out onto wire cooling racks and cool completely, at least 1 hour. Warm sponges will melt the buttercream.
STEP 7: HEAT THE MERINGUE
Whisk the egg whites, sugar and salt in a heatproof bowl set over a pan of barely simmering water. Keep whisking until the sugar dissolves and the mixture reaches 160°F on an instant-read thermometer.
STEP 8: WHIP THE MERINGUE
Transfer to a stand mixer fitted with the whisk and whip on high until stiff and glossy and the bowl feels cool, 8–10 minutes.
STEP 9: BEAT IN THE BUTTER
Switch to the paddle. On medium speed, add the butter a cube at a time. If it looks curdled, keep beating and it will come together. If it looks soupy, chill the bowl for 10 minutes and beat again.
STEP 10: FLAVOR THE BUTTERCREAM
Beat in the vanilla extract until smooth and silky.
STEP 11: FILL THE CAKE
Level the sponges if domed. Set one sponge on a serving plate and spread about 1 cup of buttercream evenly over it.
STEP 12: CRUMB COAT
Top with the second sponge, base side up. Spread a thin layer of buttercream over the top and sides with an offset spatula to seal in the dark crumbs, then chill for 20 minutes.
STEP 13: FINISH THE CAKE
Cover the cake with the remaining buttercream, smoothing the top and sides with the offset spatula. Serve at room temperature. The sponges can be baked a day ahead and kept well wrapped; the buttercream keeps for a week refrigerated, so bring it to room temperature and beat until smooth before using.
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