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Irish Stout Cake

March 15, 2017

Irish Stout Cake


2 cups stout or Guinness dark beer

2 cups butter

1 ½ cups Dutch Cocoa powder

4 cups all-purpose flour

4 cups sugar

1 Tbs. baking powder

1 ½ tsps. Salt

4 large eggs

3/4 cup sour cream

16 oz. semisweet chocolate chips

2 cups heavy cream

1 tsp. pure vanilla extract


Preheat oven to 350 degrees F.   Grease and flour two 9 inch cake pans at least 2 inches deep.


Over medium low heat melt butter and stout in a heavy large pan until butter melts.   Remove from heat; add cocoa powder; whisk until smooth.   Let cool completely.


Mix together flour, sugar, baking powder and salt; set aside.


In a large bowl beat together eggs and sour cream.   Mix in stout mixture.   Mix in flour mixture; beat slowly for a couple of minutes until smooth.     Pour evenly into prepared cake pans.   Bake 45 to 50 minutes or until pick inserted into center comes out clean.   Remove from oven, let cool on wire racks for 10 minutes then turn cakes out onto racks to cool completely.


Put chocolate chips in a bowl.   In a heavy pan heat cream to a simmer then pour over the chocolate; stir until smooth.   Stir in vanilla and chill in frig about 2 hours, until spreadable.


Place one cake on platter; trim top of cake to have a flat surface, then frost.   Place other cake bottom side up on top of the frosted layer.   Then frost top and sides of cake.   Before frosting my mother would always add tooth picks to secure the cake together.   We all wanted to get one in our piece of cake, just for the fun of it.   Sweet memories.


Variation:   cut the recipe in half and enjoy with only a few

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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