Chocolate Stout Cake

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
• 4 cups all purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

1. Preheat oven to 350u0b0F. Butter three 8-inch round cake pans with 2-inch-high sides.
2. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups
3. butter to simmer in heavy large saucepan over medium heat.
4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
7. Add stout-chocolate mixture to egg mixture and beat just to combine.
8. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
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;
10. cool 10 minutes. Turn cakes out onto rack and cool completely.
11. Place 1 cake layer on plate. Spread 2/3 cup icing over (see next recipe ).
12. Top with second cake layer. Spread 2/3 cup icing over.
13. Top with third cake layer. Spread remaining icing over top and sides of cake.
14. Makes 12 servings.
15. VANILLA CREAM CHEESE FROSTING
16. 12 ounces cream cheese, room temperature
17. 1/2 cup (1 stick) unsalted butter, room temperature
18. 2 teaspoons vanilla extract
19. 4 cups powdered sugar
20. Using electric mixer, beat 12 ounces cream cheese,
21. 1/2 cup butter and vanilla extract in large bowl until smooth.
22. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
23. Makes about 3 1/4 cups.

stout, butter, cocoa, flour, sugar, baking soda, salt, eggs, sour cream

Taken from www.epicurious.com/recipes/member/views/chocolate-stout-cake-50016438 (may not work)