Chocolate Stout Cake
For the Cake:
12 tablespoons unsalted butter, melted
1 cup brown sugar
1 cup sugar
3/4 cup good quality cocoa powder, sifted
1 cup good stout beer
1 cup sour cream
1 1/2 tablespoons vanilla extract
2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
dash of salt
For the Frosting:
8 tablespoons unsalted butter, softened slightly
4 ounces cream cheese, softened slightly
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line the bottom of a 10-inch springform pan with parchment paper. Lightly oil the parchment and sides of the pan. Set aside.
For the Cake: In a large mixing bowl add the melted butter both sugars and the sifted cocoa. Whisk well to blend. Add the stout and mix.
In a second small bowl add the eggs, sour cream and vanilla and blend to incorporate. Add the egg-mixture to the stout-mixture and mix well.
Add the flour, baking powder and salt. Mix the batter until all ingredients are incorporated. Pour the batter into the prepared baking pan. Place in the oven and bake until firm, about 40-45 minutes. Allow to cool completely before frosting.
For the Frosting: Using a kitchen mixer, such as a Cusinart, fitted with a paddle attachment, add the butter and beat on high until smooth. Add the cream cheese and beat on high to incorporate, scrapping down the sides as needed. Reduce the speed to low, and slowly add the confectioners’ sugar and vanilla extract. Mix well to blend.
To Assemble: Once the cake has cooled completely, remove it from the springform pan and place on a serving platter.
Using an offset spatula, generously frost the cake top only. Note: If making the spider wed design, see link above for instructions. Store the cake in the refrigerator until serving.