Ingredients
The following ingredients have 11 Servings
- 1 cup Guinness stout
- 2 sticks (1 cup) unsalted butter
- 2 cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 4 oz bittersweet (60% cacao) chocolate, roughly chopped
- 1/2 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 1/2 teaspoons baking soda
- 16 ounces bittersweet chocolate, chopped fine
- 2 cups heavy cream
Instruction
- Pre heat your oven to 350F degrees.
- Prepare a 9inch springform pan by buttering and layering the bottom and sides with parchment paper. Reserve.
- In a saucepan, combine the Guinness and the butter. Set it on the stove, over medium heat, and cook until the butter melts. Remove from the heat and add the chopped chocolate, stirring until it melts. Then, add the cocoa powder and continue stirring until incorporated and smooth. Reserve to cool slightly.
- Using a stand (or hand) mixer, beat the eggs and the sugar until fluffy and pale. Add the sour cream and the vanilla extract and mix until combined. Add the Guinness mixture. Then, slowly add the flour and the baking soda, mixing just until combined.
- Pour the batter into the prepared pan and bake for 45 to 60 minutes or until a a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. (It is supposed to be damp, so don't be scared!)
- Let the cake cool completely before removing from the pan.
- In the meantime, prepare the frosting by heating the heavy cream in a saucepan, over medium heat. Once it starts to simmer, pour it over the chocolate and let it stand for 2 minutes. Then, stir until the chocolate is completely melted and incorporated with the cream. Place it in the fridge for at least one hour.
- Once the ganache is cold, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
- Spread the whipped ganache on the cake and serve.
