Zutaten für Chocolate Stout Cake
- Stout Beer
- Unsalted Butter
- Unsweetened Cocoa Powder
- All Purpose Flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- Whipping Cream
- Bittersweet Chocolate
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Zubereitung von Chocolate Stout Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a heavy saucepan, bring 2 cups stout and 2 cups butter to a simmer over medium heat. Whisk constantly.
- Remove from heat and whisk in 1 ½ cups cocoa powder until smooth. Set aside to cool slightly.
- In a large bowl, whisk together 3 cups flour, 3 cups sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, beat 4 large eggs and 1 cup sour cream until well combined using an electric mixer.
- Gradually add the cooled stout-chocolate mixture to the egg mixture, beating on low speed until just combined.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
- Divide batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the icing: In a medium saucepan, bring 1 cup heavy cream to a simmer over medium heat.
- Remove from heat and add 12 ounces finely chopped semi-sweet chocolate. Whisk until melted and smooth.
- Refrigerate the icing for at least 2 hours, or until spreadable, stirring occasionally.
- Once the cakes and icing are completely cool, frost the cake layers. Place one layer on a serving plate, spread with ⅔ cup icing, top with the second layer, spread with another ⅔ cup icing, and top with the final layer.
- Frost the top and sides of the cake with the remaining icing.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
268g
Fat
166g
Carbs
36g
