I know…it’s a bit late for St. Patty’s Day.  But you’ll wanna make this cake over & over again.  It is downright A-MA-ZING!  ☘️☘️☘️☘️☘️

Note: This cake is quite large. I routinely make 1/2 a recipe & bake in a 9 x 13 casserole pan (easier than round cake pans). Also, I have never iced it as it is simply delish just by itself!

Ingredients

Cake

• 2 c Guinness (or any other stout beer)
• 2 c unsalted butter
• 1-1/2 c unsweetened cocoa powder
• 4 c flour
• 4 c sugar
• 1 T baking soda
• 1-1/2 t salt
• 4 eggs
• 1-1/3 c sour cream

Icing

• 2 c whipping cream
• 1 lb bittersweet chocolate, chopped

For cake:

Preheat oven to 350 deg. Butter 3 8-inch round cake pans with 2-inch high sides. Line with parchment paper & butter paper.

Bring 2 c stout & 2 c butter to simmer in heavy large saucepan over medium heat. Add cocoa powder & whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda & 1-1/2 t salt in large bowl to bend. Using electric mixer, beat eggs & sour cream in another large bowl to blend.

Add stout-chocolate mixture to egg mixture & beat just to combine. Add flour mixture & beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Divide batter equally among prepared pans. Bake 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 & cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate & whisk until melted & smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 c icing over. Top with second cake layer. Spread 2/3 c icing over. Top with third cake layer. Spread remaining icing over top & sides of cake. Enjoy!