Lisa Lovegood's Butterbeer Cake
INGREDIENTS
- 2 cups stout (such as Guinness)
- 2 cups unsalted butter
- 1 1/2 cups unsweetened cocoa powder
- 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
- ICING INGREDIENTS:
- 2 cups whipping cream
- 1 pound bittersweet or semisweet chocolate, chopped
DIRECTIONS
- CAKE DIRECTIONS:
- Preheat oven to 350°F.
- Butter three 8-inch round cake pans with 2-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 completely.
- ICING DIRECTIONS:
- Bring cream to simmer in heavy medium saucepan. Remove from heat.
- Add chopped chocolate and whisk until melted and smooth. Refrigerate ganache for 1-2 hours stirring frequently until icing is a smooth and thick spreadable frosting. 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. Alternately, you can save 2/3 cup of the ganache before refrigerating, and pour it over the top of your frosted cake, letting it drip randomly down the sides.