Pastry Chef Amanda's Chocolate Stout Cake

Just in time for St. Patrick's Day, Pastry Chef Amanda treats us to her exclusive recipe for Chocolate Stout Cake topped with Irish Cream Ganache.

1 bottle - Stout beer (such as Guinness)
6oz - Butter
3 C - Sugar
1 1/3 C - Cocoa
3 - Eggs
1 C - Sour Cream
1 T - Vanilla
3 C - All Purpose Flour
3 t - Baking Soda

Method of Preparation:
Preheat oven to 350
Melt butter with beer on stove
Meanwhile, combine sugar and cocoa mixture in a mixing bowl
Add melted butter/beer mix
Slowly add eggs
Add sour cream, vanilla, flour, and baking soda
Mix until the batter is smooth
Prepare 9” or 10” cake pan by greasing it with pan spray and place parchment paper circle on the bottom of pan
Bake about 45 minutes
Lightly touch the center of the cake and if it “bounces back,” the cake is done
Allow it to cool for 1 hour
Remove cake from pan and top with warm Irish Cream Ganache
Serve with vanilla ice cream

Irish Cream Ganache
1 qt. - Heavy Cream
12 oz. - Semi-Sweet Chocolate
1/3 C - Irish Cream such as Bailey’s

Method of Preparation:
Boil cream and pour over chocolate
Add Irish Cream
Mix until smooth

 
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