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Black and Tan Stout Cake

Print Recipe
Servings 10 servings

Ingredients
  

Cake:

  • 1/2 cup butter softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup chocolate stout
  • 1 tsp salt
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda

Frosting:

  • 1 cup heavy cream
  • 3 8 oz packages cream cheese
  • Pinch salt
  • 1/3 cup pale ale or brown ale
  • 2 tsp vanilla extract
  • 1 lbs powdered sugar
  • 1 3.5 oz bar dark chocolate, grated (optional)

Instructions
 

  • Preheat oven to 350.
  • In the bowl of a stand mixer add the butter and sugar, beat until well combined, about 5 minutes.
  • Add the eggs and the vanilla, beating until well combined, scraping the bottom of the mixer to insure the butter is well incorporated into the mixture.
  • Add the sour cream, oil and beer, stir until well combined.
  • Stop the mixer, sprinkle with salt, flour, cocoa powder, baking powder, and baking soda, stir until just combined.
  • Grease and flour 3, 9-inch, cake pans. Divide batter evenly between the three pans.
  • Bake at 350 for 15-18 minutes or until the top springs back when lightly touched.
  • Allow to cool for 20 minutes, transfer to a wire rack, allow to cool completely.
  • Add the cream to a stand mixer, beat on high until medium peaks form, about 4 minutes. Transfer whipped cream to a separate bowl.
  • In the stand mixer (no need to clean between jobs), add the cream cheese. Beat on high until light and fluff, about 6 minutes.
  • Add the salt, beer, vanilla extract. Slowly build up speed, beat until well incorporated. Add the powdered sugar, beat until well combined. Gently fold in the whipped cream.
  • Plate one layer of cake, top with frosting. Add another cake layer, top with frosting. Add the final layer and frost the cake with remaining icing.
  • Press the grated chocolate into the sides of the cake, if desired.