Prep time: 1 hour
Cook time: 35 min
Chill time: 2 hours
Ready in: 3 hours, 35 min
Serves: 6
Ingredients:
CAKE:
2 c. stout (such as Guinness)
2 c. (4 sticks) unsalted butter
1 1/2 c. unsweetened cocoa powder
4 c. flour
4 c. sugar
1 T. baking soda
1 1/2 tsp. salt
4 large eggs
1 1/3 c. sour cream
ICING:
2 c. whipping cream
1 lb. bittersweet or semisweet chocolate- chopped
Directions:
- Preheat oven to 350
- Butter three 8" round cake pans with 2" high sides and line with parchment paper
- Butter paper
- Bring stout and 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 salt in large bowl to blend
- Using electric mixer, beat eggs and sour cream in another large bowl to blend
- Add stout 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 and bake until tester inserted into center of cakes comes out clean- about 35 min
- Transfer cake pans to rack and cool 10 min
- Turn cakes out onto rack and cool completely
- 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 c. icing over
- Top with second cake layer, spread 2/3 c. icing over
- Top with third cake layer, spread remaining icing over top and sides of cake
*Jennie found recipe here
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