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Stout Cake Recipe

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This recipe for Stout Cake, by , is from The Keays-Homer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelli Homer

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
1 cups Guinness

1 cups (2 sticks) butter

3/4 cups unsweetened cocoa powder (Hershey’s Special Dark is available at some stores)


2 cups all purpose flour

2 cups sugar

1 1/2 teaspoon baking soda

3/4 teaspoons salt

2 large eggs

2/3 cups sour cream

Directions:
Directions:
Preheat oven to 350°F. Spray two 8 or 9-inch round cake pans with 2-inch-high sides with Pam.
Line with parchment or wax paper, cut to fit the inside of the pan, the cake will stick no matter what so lining makes it come out. Spray the paper with Pam.
Bring 1 cup Guinness and 1 cup butter to simmer in pot over medium heat.
Add cocoa powder and whisk until mixture is smooth, only takes a few minutes. Cool slightly, while you prepare the other ingredients.
Mix the eggs and sour cream until smooth in a large bowl (this is the bowl you'll have the final amount of batter in, so bigger is better!)
In a separate bowl, mix flour, sugar, baking soda, and salt, fluff it with a fork when you are done to keep it as light as possible. Add cooled chocolate mixture to the egg mixture and beat until thoroughly mixed.

Hand mix (wisk works the best) the flour mixture into the rest a little at a time (sprinkle about 1 cup at a time on top and fold the flour in. No intense hand mixing; keep it smooth and minimal). Do not over-mix the more you mix the tougher the cake will get. 
Divide into two cake pans and bake at 350 for 25-30 minutes.
Once the cake has cooled, cut each cake so that you have four layers. You can use a piece of sewing string for this or a long bread knife.
 

Richmond Chocolate Icing


Ingredients:  
Ingredients:  
 2 squares unsweetened chocolate
 1 c sugar
 3 T cornstarch (heap the last)
 1/8 t salt
 1 c hot water
----
 1 T vanilla
 3 T butter
 


Directions:
Directions:
 Mix chocolate, sugar, salt, and cornstarch in heavy pot.  Add water and stir until thick on high heat. Once it starts thickening remove from heat immediately and stir in vanilla and butter.  Spread on cooled cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is one of my favorite cakes to make because it is simple and sooo chocolate-y. It is my most requested cake, too. The cake recipe is a standard stout cake recipe you can find anywhere, but the icing is a friend’s family recipe. Also, I have made several variations with this recipe including white and lemon cakes, which can be made by substituting a light ale (some breweries make Wit beers which work well) and adding your flavors of choice.

Warning: Do not overcook the cake, slightly undercooked is better. And don’t over mix the batter and do not use an electric mixer!

 

 

 

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