Chocolate Stout Cake

Very chocolate, very stout

This is a chocolate stout cake inspired by the one in Anne Byrn's American Cake cookbook. I made a smaller version than Ms.Byrn since I don't have extra deep pans or the biggest affinity for very chocolaty things, but still ended up with an abundance of cake.

Cake

• 1 cup stout (I used Guinness)

• 2 cups unsalted butter

• ¾ cup unsweetened cocoa powder

• 2 cups all purpose flour

• 2 cups granulated sugar

• 1½ tsp baking soda

• ½ tsp salt

• 2 eggs

• ⅔ cup sour cream

• ½ tsp vanilla

1. Preheat the oven to 350°F. Grease 3 8in cake pans and line the bottoms with parchment paper.

2. In a large saucepan whisk together the butter and stout over medium heat until the butter has melted. Whisk in cocoa powder until smooth and combined. Remove from heat and let it cool

3. In a large bowl whisk together flour, sugar, baking soda, and salt.

4. In separate bowl mix eggs and sour cream together with an electric mixer until just combined. Add the chocolate mixture and beat until just combined.

5. Use a rubber spatula to fold in the flour mixture.

6. Divide the batter between the prepared 8" pans.

7. Bake 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

8. Cool cakes for 10 minutes before running a knife around the edges and turning them out of their pans. Flip the cakes one more time so the cakes cool right side up.

Ganache Frosting

• 1⅓ cups heavy cream

• 16 oz bittersweet or semisweet chocolate

1. Chop chocolate. I used a combination of bittersweet and semisweet chocolate.

2. Bring cream to a simmer in a medium saucepan, then remove from heat and add chopped chocolate.

3. Stir until chocolate has melted and the mixture is smooth.

4. Pour into a bowl and set aside until ready to frost the cake.

Assembly

1. Place first layer on desired serving platter

2. Stir frosting until spreadable. Spread about 2/3 cup frosting on layer, spreading to the edges.

3. Top with second cake layer, spread that layer with 2/3 cup of frosting.

4. Top that with the final layer. Cover cake with remaining frosting.

5. Serve and enjoy!

I made this cake for my brothers birthday since chocolate is his favorite kind of cake. He is 6 years younger than me but has the taste buds of a 45 year old. He loves bitter chocolate and coffee, but he doesn't care for ice cream. It's hard to believe we're related given that ice cream is one of my favorite foods. So a chocolate stout cake was perfect for him. It was a big hit, he even asked for seconds. I hope you love this cake as much as he did.

Happy baking!