Best Stout Cake You'll Ever Taste

This is a recipe I've grown close to, shared memories and laughs, and then attacked with my fork. And then two forks. Pretty soon it was a double handed duel of the richest, smoothest, darkest chocolate stout cake proportions ever. 

Oh yes.

Forgive the markings of my fork up there...it was difficult to take a picture and sneak sample some delicious cream cheese frosting at the same time.

Anyway, enjoy this recipe! It is definitely one of my favorite chocolate cakes that you can modify easily :) It's also great to whip up swiftly on a rainy Sunday or if you're like me, any day! :D

Happy baking!

Recipe:

Cake

• 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

• Icing

• 1/4 cup butter, softened

• 8 ounces cream cheese, softened

• 3 ounces (3 squares) unsweetened chocolate, melted

• dash of salt

• 3 cups confectioners' sugar

• 1/3 cup half-and-half

• 1 teaspoon vanilla extract

• Add a little kick? 1/2 tablespoon of Jameson Irish Whiskey will do the trick! 

Preparation:
Preheat oven to 350 degrees F. Butter and flour three 8 inch pans and line each with parchment paper. This is important - if not, and if you're like me and busy (lazy), you will end up with delicious cake that can only be eaten out of the pan. Anyway, then butter the paper. Meanwhile, bring the stout and the  butter to a simmer and then add your cocoa powder and whisk away. Whisk until this mixture can take its own flight. Or until smooth, if you are bus-no, lazy. Cool the mixture down 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 and the mixture looks smooth, shiny, like Heaven's Gates have opened, like you could stick your entire head in this bowl and forget about the world. Yes. Like that.
Divide your batter up now. Bake just until a toothpick inserted comes clean. This will take about 30 minutes. Cool down the cakes on a rack for about 15 minutes, it's worth it, trust me! You don't want to attack this straight out of the oven, because the frosting. Oh my the frosting.
For Icing:
Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Add the whiskey if you like, and cream again until very spreadable. You have my permission to dip a finger into the bowl and taste. Or two hands. Go ahead. 

Ah this cake. This glorious cake. Please comment and review if you felt enlightened after inhaling the dizzying aromas that filled your baking space as you nurtured this loving brown beauty. And if not, please comment anyway if you had any trouble with this recipe - I have baked it several times and have yet to be disappointed! :)

Happy baking :)

-sneha