Chocolate Stout Cake

1. 1

   To make the frosting, place the dark chocolate chips in a large bowl and set aside.

2. 2

   Combine 1 ½ cups white sugar, water, and corn syrup in a light-colored, tall-sided saucepan.

3. 3

   Set the pan over medium heat and cook, swirling the pan often to combine, until the mixture turns a deep amber color, about 15 minutes; remove the pan from the heat and carefully pour in the heavy cream (it will bubble up rapidly and then seize, which is fine).

4. 4

   Return the pan to low heat and bring to a boil, stirring constantly; let it boil for 5 minutes, stirring constantly, then immediately pour the caramel over the chocolate chips and let it stand for 1 minute.

5. 5

   Gently stir until the chocolate is melted and smooth.

6. 6

   Stir in 2 teaspoons vanilla and Irish cream liqueur until combined.

7. 7

   Add the butter one tablespoon at a time, fully incorporating each addition before adding the next, until all 3 tablespoons are mixed in.

8. 8

   Loosely cover the bowl with a kitchen towel and let it cool to room temperature, stirring occasionally, about 4 to 6 hours.

9. 9

   Combine the stout beer and 1 tablespoon dark brown sugar in a saucepan over medium heat; bring to a simmer, stirring occasionally, and cook until reduced to 1 cup, about 8 to 10 minutes.

10. 10

    Remove from the heat and let cool to room temperature, about 20 minutes.

11. 11

    Preheat the oven to 350 degrees F (175 degrees C) and grease and flour two 9-inch round cake pans.

12. 12

    Sift together the flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon salt, then set the dry ingredients aside.

13. 13

    Beat 1/2 cup unsalted butter, vegetable oil, 1 cup dark brown sugar, and 1/2 cup white sugar in a large bowl or stand mixer until light and fluffy, 3 to 4 minutes.

14. 14

    Add the eggs one at a time, beating well after each and scraping down the bowl as needed; after the last egg, beat on medium-high speed for 4 to 5 more minutes, then mix in the sour cream and 2 teaspoons vanilla extract.

15. 15

    Add half of the dry ingredients and mix on low just until combined.

16. 16

    Pour in the cooled stout mixture and mix just until combined.

17. 17

    Add the remaining dry ingredients and mix just until combined.

18. 18

    Divide the batter evenly between the 2 prepared cake pans and tap the pans on the counter several times to release larger air bubbles.

19. 19

    Bake in the preheated oven until the tops spring back lightly when touched, 30 to 35 minutes; let the cakes cool in the pans for 20 to 30 minutes, then transfer to a wire rack to cool completely, about 1 hour.

20. 20

    When the cakes and frosting are both cooled, place one cake layer on a serving platter, top with about 1 cup frosting, and spread into an even layer.

21. 21

    Place the remaining cake on top, then pour the remaining frosting over the cake and smooth over the top and sides until completely frosted.

• Calories 650.74 kcal High
• Protein 8.41 g Moderate
• Carbs 73.59 g Moderate
• Total Fat 33.07 g High
• Saturated Fat 17.78 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 79.84 mg High
• Sodium 76.72 mg Low Source
• Fiber 10.07 g Good Source
• Sugar 43.85 g High
• Added Sugar 12.02 g High
• Calcium 86.55 mg Low Source
• Iron 7.51 mg Good Source
• Potassium 263.28 mg Low Source
• Vitamin A 44.08 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Chocolate 🍫
• Alcohol 🚫🍷