Chocolate Stout Cake

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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