Description
A rich and decadent chocolate cake made with Southern Tier Choklat Stout, offering a perfect blend of bittersweet chocolate and frothy beer flavors.
Ingredients
Units
Scale
- 2 cups Southern Tier Choklat Stout (or another chocolate stout)
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cups unsweetened cocoa powder
- 4 cups all-purpose flour
- 4 cups granulated sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/3 cups sour cream
- 1 pound bittersweet chocolate, chopped
- 2 cups heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray.
- In a large saucepan, bring the stout and butter to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Let it cool slightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another large bowl, using an electric mixer, beat the eggs and sour cream until well blended.
- Add the stout-chocolate mixture to the egg mixture and beat just to combine.
- Add the flour mixture and beat briefly on low speed until just combined. Use a rubber spatula to fold the batter until completely combined.
- Divide the batter equally among the prepared pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans on a rack for 10 minutes, then turn them out onto the rack to cool completely.
- For the frosting, place the chopped chocolate in a large bowl. Bring the cream to a simmer in a saucepan. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth. Stir in the vanilla extract. Let the frosting cool until it is spreadable, stirring occasionally.
- Place one cake layer on a platter. Spread 1 cup of frosting over the top. Top with another cake layer and 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting over the top and sides of the cake.
Notes
If you can’t find Southern Tier Choklat Stout, use another chocolate stout. Be patient with the frosting; it will thicken as it cools. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 45
- Sodium: 450
- Fat: 35
- Carbohydrates: 75
- Fiber: 5
- Protein: 7
- Cholesterol: 120