Chocolate Stout Cake
From borinda 18 years ago
- 50 minutes to make
- Serves 20
This cake is amazing. Three layers which are each a couple of inches high, plus the icing make one toweringly impressive presentation. I found this on epicurious and made it for Mother's Day. I've suggested 20 servings because it is rich and a thin slice seems ample. Read more Everyone was in love with this dessert. (I've combined the estimated prep time for the cake and icing although they are necessarily separate) See less
Ingredients
- For the cake: shopping list
- 2 cups stout (such as Guinness) shopping list
- 2 cups (4 sticks) unsalted butter shopping list
- 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) shopping list
- 4 cups all purpose flour shopping list
- 4 cups sugar shopping list
- 1 tablespoon baking soda shopping list
- 1 1/2 teaspoons salt shopping list
- 4 large eggs shopping list
- 1 1/3 cups sour cream shopping list
- Icing: shopping list
- 2 cups whipping cream shopping list
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
How to make it
- For cake:
- 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.
- For icing:
- 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.
- See All Reviews ›
People Who Like This Dish 7
- auntybea Vernon, Canada
- kamikatze Munich, DE
- jeffsgirl Medford, OR
- henrie Savannah, GA
- clbacon Birmingham, AL
- lycett CANYON COUNTRY, CA
- irishiz Annapolis, MD
- borinda SoCal, CA
- Show up here?Review or Bookmark it! ✔
henrie
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "