Fustini's Oils and Vinegars
Milk Stout Chocolate Cake

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Milk Stout Chocolate Cake


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Milk Stout Chocolate Cake

Submitted by Corporate Chef Andy Stewart


  • 1 1/2 cups cocoa powder
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon baking powder
  • 3 cups sugar
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons Fustini’s Expresso Bean balsamic
  • 1 1/2 cups milk stout beer, hot
Marshmallow Butter Cream
  •  1 packet (2 1/4 tsp. 1/4 oz.) unflavored gelatin powder
  • 1⁄4 cup (2 oz.) cool tap water to bloom the gelatin
  • 1 tablespoon vanilla extract and/or 1 vanilla bean
  • 3⁄4 cup (6 oz.) water for the sugar syrup
  •  3⁄4 cup plus 2 tablespoons light corn syrup
  •  2 cups (14 1/2 oz.) sugar
  •  1⁄2 tsp. Diamond Crystal kosher salt (half as much if iodized)
  •  5 sticks (20 oz.) unsalted butter, soft but cool–about 65°F


Step 1.  Marshmallow Buttercream

Combine 6 ounces (3⁄4 cup) water, corn syrup, sugar, and salt in a 3-quart stainless steel pot and set over medium heat. Stir the mixture with a fork until bubbling, about 5 minutes, then increase heat to medium-high. Clip-on a digital thermometer and cook, without stirring, until the clear syrup registers 250°F, about 8 minutes.

Step 2.  Marshmallow Buttercream 2

Transfer the thermometer to the bowl of a stand mixer and pour in the hot syrup all at once, scraping the pot with a heat-resistant spatula. Cool to exactly 212°F, about 8 minutes, then add gelatin. With the whisk attachment, mix on low speed until the gelatin is melted, then increase to medium-high and whip until thick, snowy white, roughly tripled in volume, and beginning to ball up around the whisk, about 10 minutes. Scrape into a greased 4-cup container, cover tightly, and let stand at cool room temperature until thick and firm, at least 2 hours, or up to 1 week.

Step 3. 

Preheat oven to 350 degrees.  Line two 9 inch cake pans with parchment then butter and dust with cocoa powder.  Whisk together cocoa powder, flour, salt, baking soda and baking powder.  Place sugar and eggs in a mixer fitted with blade attachment and process until thick and creamy.  Add buttermilk and Fustini’s Espresso Bean vnegar and mix well.  Add flour mixture and with mixer on low, add hot beer. Do not over-mix.  

Divide batter between cake pans and place into the hot oven.  Bake until a toothpick comes out clean, approx 35-40 minutes.  Let cool on rack 30 minutes then unmold, remove the paper and let cool completely.

Step 4.  Glaze

Place sugar and butter in a mixer fitted with the blade attachment.  Add cocoa powder, Fustini’s Vanilla Balsamic Vinegar, and Milk Stout then process on low.   Add enough milk to make the right consistency.  Use immediately.

Step 5.  Marshmallow Buttercream 3

Transfer marshmallow base to the bowl of a stand mixer fitted with the whisk attachment. Whipping on medium speed, begin adding the butter 1 tablespoon at a time, waiting for about 5 seconds after each addition. The fluffy creme will cling to the whisk at first but loosen as the butter is incorporated. Once combined, scrape the bowl with a flexible spatula and whip a minute more. The buttercream should be light and creamy but thick enough to hang upside down from a spoon. If it seems stiff or dense (feeling greasy rather than melting on your tongue), scoop a cup into a small bowl and microwave until completely melted, about 30 seconds. Return the melted buttercream to the bowl and whip 15 seconds on medium-high. Conversely, if it seems loose or gooey, refrigerate the entire bowl 15 minutes, then whip 3 minutes on medium-high.

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