This is an incredible cake for chocolate lovers, or guinness lovers alike!
I made mine in a 13×9 sheet cake pan and just did 2 layers – in makes a very large cake.
My girlfriend Olivia and her husband Jared made it for a friend and they created a beer bottle shaped cake for an Octoberfest themed birthday party in May called “Maytoberfest”. So fun!
For the frosting that is listed on the website I added 3 Tb of Creme de Cocoa (chocolate liquor) (add the creme de cocoa when heating cream and chocolate on the stove)
The frosting needs time (I’d suggest overnight) to harden frosting.
Whipped filling (between the layers) and topping…
2 cups whipping cream
1/2 cup powdered sugar
2Tb Creme de Cocoa
whip to solid on high and refridgerate.
Cake and Frosting Recipe:
- 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
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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.
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.
Read More http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105#ixzz1SCTM5FPt