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Chocolate Stout Cake



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Street Decorated with Buntings and Signs, Ennis, Ireland
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Chocolate Stout Cake
Bon Appetit September 2002
R.S.V.P. Barrington Brewery,
Great Barrington, MA

Bon Appetit - One Year Subscription 

"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 any-
thing as much as the chocolate stout cake at the Barrington
Brewery in nearby Great Barrington..."

"The dark beer known as stout gives this cake an intense,
not-too-sweet flavor."

2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
(preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

2 cups whipping cream
1 pound bittersweet (not unsweetened) or
semisweet chocolate, chopped

For cake: Preheat oven to 350 degrees 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 mix-
ture 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 a
rubber spatula, fold batter until completely combined. Divide the 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 one 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.
Makes 12 servings.

Epicurious © 2004 CondéNet Inc. All rights reserved. Used with permission.

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