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1
Preheat oven to 350u00b0F. Butter three 8-inch round cake pans with 2-inch-high sides.
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2
Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups
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3
butter to simmer in heavy large saucepan over medium heat.
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4
Add cocoa powder and whisk until mixture is smooth. Cool slightly.
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5
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
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6
Using electric mixer, beat eggs and sour cream in another large bowl to blend.
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7
Add stout-chocolate mixture to egg mixture and beat just to combine.
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8
Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
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9
Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack;
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10
cool 10 minutes. Turn cakes out onto rack and cool completely.
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11
Place 1 cake layer on plate. Spread 2/3 cup icing over (see next recipe ).
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12
Top with second cake layer. Spread 2/3 cup icing over.
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13
Top with third cake layer. Spread remaining icing over top and sides of cake.
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14
VANILLA CREAM CHEESE FROSTING
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15
12 ounces cream cheese, room temperature
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16
1/2 cup (1 stick) unsalted butter, room temperature
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17
2 teaspoons vanilla extract
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18
4 cups powdered sugar
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19
Using electric mixer, beat 12 ounces cream cheese,
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20
1/2 cup butter and vanilla extract in large bowl until smooth.
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21
Add powdered sugar 1 cup at a time, beating until smooth after each addition.
