Chocolate Stout Cake 8.5.2009

I made Corwin’s favorite cake, chocolate stout cake, for his birthday. I had to be a little crafty in getting the recipe from his mom, though, since I wanted it to be a surprise. The cake was DELICIOUS, and my first successful cake to bake from scratch! The Guinness really brought out the chocolate flavor. Yum.

Chocolate Stout Cake

From Corwin’s Mom
Ingredients: 1 C stout (like Guinness), 1 C (2 sticks) butter, 3/4 C cocoa powder (like Hershey’s), 2 C all purpose flour, 2 C sugar, 1 1/2 t baking soda, 3/4 t salt, 2 large eggs, 3/4 C sour cream
  1. Preheat oven to 350 degrees.
  2. Oil and flour two 9 inch cake pans (cooking spray is recommended, but I’ve had bad luck with the spray, so I wiped the pans down with a paper towel coated with oil instead).
  3. Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. (it’s OK if it separates a little).
  4. Stir together flour, sugar, baking soda, and salt in a bowl to blend.
  5. In a large bowl, using an electric mixer, beat eggs and sour cream together.
  6. Add stout mixture to egg mixture and beat just to combine.
  7. Add flour mixture and beat briefly on low speed until combined.
  8. Divide batter between the 2 cake pans and cook for about 35 minutes or until toothpick comes out clean.
  9. Cool completely before frosting.
  10. Use 2 cans of milk chocolate frosting (Betty Crocker and Duncan Hines are both good) to frost and fill the cake.

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