Chocolate Stout Cake
1 cup stout (I used Left Hand Milk Stout)
1 cup butter
3/4 cup +3 Tablespoons Cocoa Powder (I used half ditched and half natural cocoa powder)
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
3/4 cup + 3 Tablespoons sour cream
Preheat oven to 350 degrees, butter 2 9 inch cake pans, line bottoms with parchment.
In a large saucepan over medium heat, bring butter and stout to a simmer, but not boiling. Add cocoa powder and whisk until smooth. Allow to cool for 10-15 minutes.
Combine flour, sugar, baking soda and salt and stir to combine.
In a large mixing bowl beat eggs and sour cream until smooth, slowly add stout/butter mixture and beat until just combined. Slowly add dry ingredients and beat until just combined.
Divide batter between pans and place on large baking sheet in case of spill overs in the oven. Bake 35 minutes or until skewer in middle comes out clean. Allow to cool in pans 20 minutes then turn out onto parchment.
Can be made into a layer cake with a thin layer of raspberry preserves, whipped cream or chocolate ganache.