Zutaten für Chocolate Guinness Layer Cake
- 2 cups (473ml) Guinness stout
- 2 cups (4 sticks, 1 pound) unsalted butter
- Dutch Processed Cocoa Powder
- All Purpose Flour
- 3 cups (600g) granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 4 large eggs
- 1 cup (240ml) sour cream
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Zubereitung von Chocolate Guinness Layer Cake
- Preheat oven to 350°F (175°C).
- Grease three 9 or 10-inch round cake pans. Line the bottoms with parchment paper circles, then butter the parchment paper.
- In a large saucepan over medium heat, bring 2 cups (473ml) Guinness stout and 2 cups (4 sticks, 1 pound) unsalted butter to a simmer, stirring occasionally.
- Remove from heat and whisk in 1 ½ cups (150g) unsweetened cocoa powder until completely smooth and lump-free.
- Set aside to cool slightly.
- In a large bowl, whisk together 3 ½ cups (420g) all-purpose flour, 3 cups (600g) granulated sugar, 2 teaspoons baking soda, and 1 ½ teaspoons salt.
- In a separate bowl, using an electric mixer, beat 4 large eggs until thick and pale yellow. Add 1 cup (240ml) sour cream and beat until well combined.
- Gradually add the cooled stout/chocolate mixture to the egg mixture, beating on low speed just until combined.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
153 g
Sugar
1085g
Fat
476g
Carbs
142g
