FRED’S CHOCOLATE STOUT CAKE
Cake
2 cups (1 pint) stout -- I used a Big Sweet (homebrewed of
course) Imperial Stout. est. 15.5 %abv with a 1.056 FG
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 t ablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/ 3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate,
chopped
For cake: Preheat oven t o 350° 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
l ar ge saucepan over medium heat. Add cocoa powder and whisk
until mixture 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 rubber spatula, fold batter until
completely combined. Divide batter equally among prepared
pans. Bake cakes until test er 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 1 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.
All credit goes to fred BonJour and his wife.
Gerard
