Chocolate Stout Cake
The Auburn Brewing company is a local favorite in downtown Auburn.
Ingredients
Cake
- 1 c Auburn Brewing ESB
- 4 Tbsp Sour Cream
- 2 1/2 c Flour sifted
- 3/4 c Cocoa Powder sifted
- 1 1/2 tsp baking powder
- 1/4 tsp Salt
- 1/2 c unsalted butter melted
- 2 c granulated sugar
- 5 lg Eggs
- 1 Tbsp pure vanilla
Frosting
- 2 c unsalted butter softened
- 1 c Cocoa Powder sifted
- 7-8 c confectioner's sugar
- 3 tsp pure vanilla
- 3 Tbsp Auburn Brewing ESB
- pinch Salt
Servings:
Units:
Instructions
- Preheat oven to 350º. Oil three 8 inch cake pans and dust with cocoa powder. Combine chocolate stout and sour cream in a cup, stir until sour cream is mixed into the beer. Set aside. Sift flour and cocoa powder, sift in a sifter or sieve. Add baking powder and salt; set aside. In a microwave safe bowl, melt butter. combine melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 mintues until light and fluffy. Add eggs, one at a time until well blended each time. Add the vanilla. Alternate adding the flour mixture and the stout mixtures. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the stout mixture. Repeat. Use a spatula to ensure the batter at the bottom of the bowl is well incorporated. Pour batter in the greased and dusted pans, dividing as evenly as possible. Tap out air bubbles. Bake at 350º for 25-30 minutes. Inserting an Amish Cake Tester (see store for details), into the center of cake comes out clean. transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake. In necessary, cut the top of the cake using a serrated knife to remove the dome off the cake. Frost the cooled cake.
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Tags: chocolate