This Chocolate Stout Chocolate Cake is rich, decadent and indulgent! If you need a chocolate fix, this is definitely it!
We have had some crazy weather here lately! In the last 3 days, sheets of hail have flailed down from the sky, blanketing the world with little pebbles of frozen rain.
And days later, I sit here in darkness, following a booming thunder that was so loud and so powerful, it felt like it was going to rock the house off its foundation! When the power finally blinked and succumbed to the madness outside, turning my cozy little world into complete darkness, I was suddenly very greatful for my laptop battery and wireless connectivity.
I’m mean, after all, I had a blog post to write. Right?
I can’t think of many things I’d rather do than have quiet time and write about FOOD!
Like the story behind this mountain-sized Chocolate Stout Chocolate Cake.
Trust me when I say this. This cake’s frosting is mind-blowing! Or, as my friends said “flippin’ delicious”, “restaurant-worthy” and my favorite, a simple “yum”.
I agree! Delicious heavy whipping cream pairs beautifully with a rich Ghirardelli dark semi-sweet chocolate chips. It’s as if the cake itself were wrapped in the creamiest, most decadent, chocolate-y, rich, smooth, melt-in-your-mouth luxurious fudge. Ganache. It even sounds pretty!
Oh my gosh! I just remembered what this frosting tastes like!!! Do you remember the Chocolate Ice Cubes candy? That melt-in-your-mouth shugary goodness?
Yes! It’s like that!!!
And, when I searched, I can hardly believe that you an still get these candies at Old Time Candy, The Vermont Country Store and Amazon. It makes me feel like a little kid all over again!
I think it’s a good thing we have this erratic weather, because it may take me 3 days just to eat this! Bring on the forks!
What do you all plan to make for St. Patrick’s Day? I plan to celebrate the entire week! This weekend, I’ll start with this Beef and Guinness Stew. And, to go with that, I am completely crushing on this Hidden Shamrock Soda Bread. Paired with this Boozy Shamrock Shake. And, then top it off with this No-Bake Mint-Free St. Patrick’s Day Dessert! Are you hungry yet? 🙂
Chocolate Stout Chocolate Cake
- 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
- Preheat oven to 350°F.
- Butter three 8-inch round cake pans with 2-inch-high sides. Line each with parchment paper, and butter the parchment paper (this will make the parchment paper stick nicely to the pan, and will keep the cakes from sticking). Bring 2 cups of stout beer and 2 cups of butter to a simmer in a heavy large saucepan over medium heat. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl until thoroughly blended. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Slowly add the flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until mixture is completely combined.
- Divide batter equally among each of the prepared pans. Bake cakes until a tester inserted into the center of the cakes comes out clean, about 35 minutes. Transfer cakes to a cooling rack and cool 10 minutes. Loosen edges of cake with a thin knife to ensure the won't stick. Then, turn cakes out onto the cooling rack to cool completely.
- Bring cream to a simmer in heavy medium saucepan over medium heat. Remove the pan from the heat, add the chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Icing will be very frosting like in texture and consistency.
- Place one cake layer on a cake plate. Spread a layer of icing over the top and sides. Top with the second cake layer and repeat. Top with third cake layer, and spread the remaining icing over top and sides of cake.