Chocolate Stout Cake

Name: Chocolate Stout Cake
Yield: 1 three-layer cake
Ingredients: 454 g Stout; 32 tbsp Unsalted butter; 128 g Dutch-process cocoa; 480 g All-Purpose Flour; 794 g Granulated sugar; 1 tbsp Baking powder; 1.5 tsp Table salt; 4 each Eggs; 170 g Sour cream; 454 g Bittersweet chocolate wafers; 454 g Heavy cream; 1 tsp Vanilla Extract

Dark chocolate and stout beneath a rich frosting.

3 hours 30 minutes1 three-layer cake

Ingredients

Ingredients for1 three-layer cake
Ingredient	Amount
Cake
Stout	454 g
Unsalted butterCold.	32 tbsp
Dutch-process cocoa	128 g
All-Purpose Flour	480 g
Granulated sugar	794 g
Baking powder	1 tbsp
Table salt	1.5 tsp
EggsLarge. At room temperature.	4 each
Sour creamAt room temperature.	170 g
Frosting
Bittersweet chocolate wafers	454 g
Heavy cream	454 g
Vanilla Extract	1 tsp

Method

1
Prepare three 20cm cake tins and heat the oven to 175°C/350°F. Warm stout and butter, whisk in cocoa and cool slightly.
2
Mix flour, sugar, baking powder and salt. Beat eggs with sour cream, add the chocolate mixture, then the dry ingredients.
3
Divide between tins and bake 40–45 minutes. Cool fully.
4
Pour hot cream over chopped frosting chocolate; stir in vanilla and chill until spreadable, around 2 hours. Fill and coat the layers.