This chocolate cake is dense and rich, but not overly sweet, especially if it is divided into 4 layers. It has been Anastasia’s birthday cake since she was little.
Measurements for 8” or 9” pans are provided with all measurements derived from the original 8 inch volume measurements.
Ingredients
Cake
| 8” (weight) | 8” (volume) | 9” (weight) | 9” (volume) | Ingredient |
|---|---|---|---|---|
| 8 fl oz | 1 c | 10 fl oz | 10 fl oz | oatmeal stout or dark beer |
| 72 g | ⅔ c | 90 g | 3⁄4 c + 1 TBS + 1 tsp | unsweetened Dutch-processed cocoa |
| 227 g | 1 c | 284 g | 1¼ c | unsalted butter, cut up |
| 290 g | 2 c | 363 g | 2½ c | all-purpose flour |
| 200 g | 1 c | 250 g | 1¼ c | sugar |
| 239 g | 1 c | 299 g | 1¼ c | packed dark brown sugar |
| 7.2 g | 1½ c | 9 g | 2¼ tsp | baking soda |
| 6 g | 1 tsp | 7.5 g | 1¼ tsp | salt |
| 2 | 2 | 2.5 | 2½ | eggs1 |
| 121 g | ½ c | 152 g | ½ c + 2 TBS | sour cream |
Frosting
| 8” (weight) | 8” (volume) | 9” (weight) | 9” (volume) | Ingredient |
|---|---|---|---|---|
| 116 g | ½ c | 145 g | ½ c + 2 TBS | whipping cream |
| 4 fl oz | ¼ c | 5 fl oz | 5 fl oz | oatmeal stout or dark beer |
| 82 g | ¼ c | 103 g | ¼ c + 1 TBS | light corn syrup |
| 340 g | 12 oz | 425 g | 15 oz | semisweet chocolate, chopped |
| 76 g | ⅓ c | 95 g | 6 TBS + 2 tsp | unsalted butter, cut up |
Directions
- Heat oven to 325°F. Spray 2 round cake pans with nonstick cooking spray (pref. Baker’s Friend or other unflavored baking spray). Line bottom with parchment paper; spray with nonstick cooking spray and dust with sifted unsweetened cocoa.
- In medium saucepan, combine stout and cocoa. Add butter; cook over medium heat just until butter melts; cool.
- In large bowl, stir together flour, sugar, brown sugar, baking soda and salt. Add stout mixture; beat at medium speed 1 minute. Add eggs and sour cream; beat 2 minutes. Pour batter into pans.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pans. Remove parchment; cool completely.
- To make frosting, in medium saucepan, bring whipping cream, stout and corn syrup to a boil over medium heat.
- Meanwhile, place chocolate and butter in large bowl. Pour hot cream mixture over chocolate mixture; let stand 5 minutes. Stir chocolate mixture until smooth. Refrigerate 30 to 45 minutes or until of spreading consistency.
Place 1 cake layer on serving plate. Spread with one-third of frosting. Top with second cake layer. Frost sides and top of cake with remaining frosting. Refrigerate 1 hour or until frosting is set. Store in refrigerator.
Alternatively, split the cakes into 4 layers. Use approximately half of the frosting for the layers, and half for the exterior of the cake. The multiple layers better integrates the sweetness of the frosting and lightens the mouth feel of the cake.
Nutrition, per serving
12 servings with 8 inch pans, or 15 servings with 9 inch pans
- 625 calories
- 35.5 g total fat (21.5 g saturated fat)
- 6 g protein
- 78 g carbohydrate
- 110 mg cholesterol
- 495 mg sodium
- 4 g fiber
- To get fractions of an egg, beat the final egg and use the appropriate fraction by weight. Thus for 2½ eggs, add the 2 eggs and beat a 3rd. Use half of the beaten egg, measured by weight. [return]