Irish Stout Cake Recipe

Oven Temp ~ 350°
Recipe Bake Time ~ 25 to 35 minutes
Pan Type ~three 8 inch layer pans
or a 10" Bundt pan for 1/2 of the recipe.

Preheat oven and butter three 8-inch round cake pans with 2-inch-high sides or 1 bundt cake pan. Line with parchment paper. Butter paper.

Combine 2 cups stout and 2 cups butter in a large saucepan and bring to a simmer over medium heat.
Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons of salt together in a large bowl to blend.
In another large bowl, beat eggs and sour cream to blend. Add the first mixture of stout and chocolate to the egg mixture and beat just to mixed thoroughly.
Add in the flour mixture and mix on slow speed just until flour is not dry.
Using a rubber spatula finish folding the batter until completely combined.
Divide batter equally among prepared pans, or pour into a bundt cake pan.

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and coffee crystals and whisk until melted and smooth.

Drizzle over the top of the bundt cake or for layer cakes.
Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.