Chocolate Stout Cake
From the kitchen of King Arthur Flour “Whole Grain Baking”.
WOW! Great chocolate-y flavor, nice light texture. A winner!
12 oz bittersweet chocolate, chopped
1 ½ cups (12 oz) heavy cream
1 tsp vanilla extract
1 cup (8 oz) stout beer (We used Guinness, of course)
1 cup (8oz) unsalted butter
¾ cup unsweetened dutch-process cocoa powder
2 cups (8 oz) whole wheat flour (traditional or white whole wheat)
2 cups (14 oz) sugar
1 ½ tsp baking soda
¾ tsp salt
2 large eggs
6 tbsp (3 oz) sour cream (I used full fat greek yogurt)
1 cup (6 oz) bittersweet or semisweet chocolate chips (optional)
Ganache: Make the frosting first, since it needs time to set up in the fridge. Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy medium saucepan. Pour the hot cream over the chocolate, and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
Cake: Preheat oven to 350. Grease and flour two 9 inch round cake pans. Place the stout and butter in a large heavy saucepan, and bring to a simmer over medium heat. Remove the pan from heat, add the cocoa and whisk until the mix is smooth. Set aside to cool.
Whisk together the flour, sugar, baking soda and salt in a large bowl. Beat together the eggs and sour cream in a large mixing bowl. Add the stout chocolate mixture, mixing to combine. Add the flour mixture and mix together at low speed. Scrape the sides and bottom of the mixing bowl, add the chocolate chips if using and mix again for 1 minute. Pour batter into prepared pans.
Bake the cake until a cake tester inserted in the center comes out clean, 45-50 minutes. Remove the cakes from the oven and cool on a rake for 10 minutes, then turn out of its pan onto the rack to cool completely.
Assembly: Frost as you would any layer cake. You got it from here right? I am tired of typing.