CHOCOLATE STOUT CAKE

 

  • Cooking Time: 35
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • Preheat oven to 350°F.
  • Butter three 8-inch round cake pans with 2-inch-high sides.
  • Line with parchment paper. Butter paper. (for the cake pictured, I used a 9x13 pan and make cupcakes with the leftover batter.)
  • 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 completely.

Notes

I frosted mine with Mousseline Buttercream from The Cake Bible. I flavored the buttercream with white chocolate and decorated with sprinkles. This is my favorite birthday cake!

Categories: Cake  Dessert  Oven 

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