This cake recipe is rich, moist and decadent. My niece, Carly, passed this recipe on to me and I have her blessing to share it with you.
As the title suggests, the cake is made with stout beer. We used a stout beer from R and B Brewing called Dark Star; it’s delicious. The recipe only calls for a cup of beer so feel free to enjoy the rest of the bottle while you bake. 😉
1 cup stout beer
1 cup butter (2 sticks)
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
3/4 cup semisweet chocolate chips
7 tbsp heavy cream
Preheat the oven to 350 degrees. Bring the stout beer and butter to a slow simmer on the stovetop. Add the cocoa powder to the liquid and whisk until smooth. Allow mixture to cool a little.
In another bowl, beat the eggs and sour cream. Add the stout mixture to the egg mixture and blend.
In a separate bowl, combine flour, sugar, baking soda and salt. Gradually add dry ingredients to wet ingredients on low speed just until incorporated.
Butter your cake pan thoroughly before adding your batter to the pan.
Cook for 35-45 minutes at 350 degrees. The cooking time will depend on the size of your cake pan and your oven. Stick a toothpick in it and if it comes out clean, your cake is ready.
Allow the cake to cool for 15 to 20 minutes and then flip it onto a plate. Allow the cake to cool for at least an hour before icing it.
To make the chocolate ganache, heat the cream and add to the chocolate. Stir until smooth and drizzle onto your cake.