Recipe provided by Ginny Boylan from the Heroes In Transition cookbook, Heroes In Transition, Recipes and Remembrances.
- 2 cups stout (such as Guinness)
- 2 cups unsalted butter cut into 1 inch pieces (4 sticks)
- 1 ½ cups unsweetened cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1 ½ teaspoon salt
- 4 large eggs
- 1 cups sour cream
- Heat oven to 350°. Butter three 8-inch cake pans with 2-inch high sides. Line with parchment paper rounds. Butter paper.
- Bring stout and butter to simmer in large saucepan over medium heat, stirring to melt butter. Add cocoa, whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl.
- Beat eggs and sour cream in another large bowl. Add stout mixture to egg mixture, beat just to combine. Add flour mixture, beat just to blend. Fold batter until completely combined.
- Divide batter among pans. Bake cakes until tester inserted into center comes out clean, about 35 – 45 minutes.
- Transfer to rack. Cool 10 minutes. Turn out onto rack, remove parchment and cool.
- Place one cake layer on plate. Spread it with one cup of icing. Top with second cake layer. Spread with one cup icing. Top with third cake layer. Spread remaining icing over top and sides of cake.
- Courses: Cakes