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I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.
- 2 cups stout beer (such as Guinness)
- 2 cups unsalted butter
- 1 1⁄2 cups unsweetened cocoa powder (preferably Dutch-process)
- 4 cups all-purpose flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1 1⁄2 teaspoons salt
- 4 large eggs
- 1 1⁄3 cups sour cream
- 2 cups whipping cream
- 1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped
- For Cake: Preheat oven to 350 degrees.
- Butter three 8 round cake pans with 2 high sides.
- Line with parchment paper.
- Butter paper.
- Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth.
- Cool slightly.
- Whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter equally among prepared pans.
- Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
- Transfer cakes to rack; cool 10 minutes.
- Turn cakes out onto rack and cool completely.
- For Icing: Bring cream to simmer in heavy medium saucepan.
- Remove from heat.
- Add chopped chocolate and whisk until melted and smooth.
- Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate.
- Spread 2/3 cup icing over.
- Top with second cake layer.
- Spread 2/3 cup icing over top.
- Top with third cake layer.
- Spread remaining icing over top and sides of cake.