Chocolate Stout Cake

Recipe by senseicheryl
READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
  • For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
  • Whisk until the mixture is smooth. Set aside to cool to room temperature.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  • In a large mixing bowl, beat together the eggs and sour cream.
  • Add the stout-cocoa mixture, mixing to combine.
  • Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  • Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
  • Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
  • For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
  • Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
  • Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
  • To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
  • Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
  • Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
  • Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.
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