Description
The most decadent chocolate cake I’ve ever made, eaten, or imagined could ever exist. The original recipe called for a stout (Guiness) but I can’t imagine using anything other than Southern Tier Choklat.
Ingredients
Scale
Cake
- 2 cups stout (473 g) (Use ST Chokolat, but if you can’t find it, try Guiness)
- 2 cups (459 g), 4 sticks unsalted butter
- 1 1/2 cups (167 g) unsweetened cocoa powder
- 4 cups (398 g) all purpose flour
- 4 cups (767 g) sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/3 cups (157 g) sour cream
Icing
- 2 cups (487 g) whipping cream
- 1 pound (454 g) semi-sweet chocolate, chopped
Instructions
Cake
- Preheat oven to 350°F. Prepare three 8-inch round cake pans with butter (or cooking spray).
- Bring the stout and butter to a simmer in a large saucepan over medium heat. Add cocoa powder and whisk until the mixture is smooth. Remove from heat; allow to cool slightly.
- Whisk flour, sugar, baking soda, and salt in a large bowl, blending well.
- Beat the eggs and sour cream in another large bowl, blending well (you may use an electric mixer). Add the stout-chocolate mixture to the egg mixture, beating to combine.
- Add flour mixture at a slow speed, allowing a thorough mix; use a rubber spatula to fold the batter, ensuring that it is completely combined.
- Divide batter equally among cake pans; bake for 35 minutes, or until toothpick comes out clean. Transfer pans to rack, cool for 10-15 minutes. Turn cakes out onto rack and cool completely.
Icing
- Bring cream to simmer in heavy medium saucepan. Remove from heat and add chopped chocolate until smooth and melted. Refrigerate until icing is spreadable, stirring every 15 minutes for about 2 hours.
Assembly
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second layer. Spread 2/3 cup icing over. Top with third layer. Spread remaining icing over top and sides of cake.