Charming Chocolate Stout Cake
February 28, 2021
Just about everyone loves chocolate, and what better way to savor this favorite flavor than a slice of Chocolate Stout Cake, served on our now sold-out, limited-edition Lucky Check Clover Dish. Perfect for celebrating St. Patrick’s Day, this cake is made with the dark beer known as stout that gives this dessert an intense but not-too-sweet flavor. The Lucky Check Clover Dish, by the way, sold out in less than a day, but stay tuned for more limited-edition items coming soon!
Chocolate Stout Cake
Makes 12 servings
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoons salt
4 large eggs
1⅓ cups sour cream
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Preheat oven to 350 degrees. Butter two 9-inch round cake pans. 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 1½ 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 occasionally, about two hours.
Place one cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake.