Chocolate Stout Chocolate Cake
A decadent, elegant, deep chocolate cake that is rich, moist, and most impressive to serve.
- 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.