Chocolate Stout Cake
"The dark beer known as stout gives this cake an intense, not-too-sweet flavor."
2 cups stout (such as Guinness)
2 cups (4 sticks) 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 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
For cake: Preheat oven to 350 degrees F. Butter three 8-inch round cake pans
with2-inch-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 1/2 teaspoons salt in large bowl to
blend. Using electric mixer, beat eggs and sour cream in another large bowl to
blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add
flour 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
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 with third cake layer. Spread remaining
icing over top and sides of cake.
Makes 12 servings.