"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
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
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Instructions:
For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl
to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and
beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
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; cool 10 minutes. Turn
cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate
and whisk until melted and smooth. 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.
Thanks to Kendra Basler for this delicious Valentine's Day recipe.