Chocolate Stout Cake w/Chocolate Stout Butter Cream
For the Cake:
2 cups unsalted butter
4 large eggs
3¾ cups sugar
1 teaspoon vanilla
2 teaspoons espresso
1⅓ cups sour cream
4 cups all-purpose flour
1 tablespoon baking soda
1½ teaspoons salt
2 cups stout (try it with Chelsea Craft Brewing Co. Black Hole XXX Stout)
1½ cups unsweetened cocoa powder
Preheat oven to 350 degrees and line 2 (9-inch) cake pans with parchment paper. (You’ll probably have batter left for a few cupcakes too.)
Cream together butter, sugar and eggs in a stand mixer (hand mixer works well too!) for about 4 minutes, until the mixture is pale yellow and fluffy. Add in vanilla, espresso and sour cream. Mix for about 45 seconds, until well combined. Scrape down the sides of the bowl.
Sift all the dry ingredients together except the cocoa, set aside.
In a medium saucepan whisk beer and cocoa; heat over medium flame until cocoa powder is smooth. Let it cool slightly.
Add half of the wet mix into the egg/butter mixture; mix on medium speed. Add half the dry mix; beat on low until combined. Repeat until all components are mixed together.
Divide into to cake pans. Bake for about 35–40 minutes, or until the tester comes out clean.
Chocolate Stout Butter Cream:
¾ cup stout
3 sticks unsalted butter, room temperature
1 cup unsweetened cocoa
5 cups confectioners’ sugar
½ teaspoon salt
1 teaspoon vanilla extract
In a saucepan, simmer stout over low heat for about 15 minutes; this will burn off most of the alcohol and leave you with a flavorful stout syrup.
Using a mixer, beat all ingredients together until light and fluffy. If icing is too stiff, thin with milk, water or espresso to desired thickness.
Assemble the cake, refrigerate to firm up the buttercream and serve.