Chocolate Stout Cake
"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
American
Cake
Beer
Milk/Cream
Mixer
Chocolate
Dessert
Bake
Fall
Sour Cream
Bon Appétit
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 2 cups whipping cream
- 1 1/2 teaspoons salt
- 4 large eggs
- 4 cups sugar
- 4 cups all purpose flour
- 1 tablespoon baking soda
- 1 1/3 cups sour cream
- 2 cups (4 sticks) unsalted butter
- Carbohydrate 132 g(44%)
- Cholesterol 201 mg(67%)
- Fat 63 g(97%)
- Fiber 7 g(29%)
- Protein 12 g(24%)
- Saturated Fat 38 g(191%)
- Sodium 668 mg(28%)
- Calories 1093
Step-by-step
- PreparationFor cake: Preheat oven to 350°F.
- Butter three 8-inch round cake pans with 2-inch-high sides.
- Line with parchment paper.
- Butter paper.
- Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth.
- Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter equally among prepared pans.
- Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
- Transfer cakes to rack; cool 10 minutes.
- Turn cakes out onto rack and cool completely.
- For icing: Bring cream to simmer in heavy medium saucepan.
- Remove from heat.
- Add chopped chocolate and whisk until melted and smooth.
- Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate.
- Spread 2/3 cup icing over.
- Top with second cake layer.
- Spread 2/3 cup icing over.
- Top with third cake layer.
- Spread remaining icing over top and sides of cake.
- PreparationFor cake: Preheat oven to 350°F.
- Butter three 8-inch round cake pans with 2-inch-high sides.
- Line with parchment paper.
- Butter paper.
- Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth.
- Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter equally among prepared pans.
- Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
- Transfer cakes to rack; cool 10 minutes.
- Turn cakes out onto rack and cool completely.
- For icing: Bring cream to simmer in heavy medium saucepan.
- Remove from heat.
- Add chopped chocolate and whisk until melted and smooth.
- Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate.
- Spread 2/3 cup icing over.
- Top with second cake layer.
- Spread 2/3 cup icing over.
- Top with third cake layer.
- Spread remaining icing over top and sides of cake.
