Chocolate Stout Cake with Irish Cream Frosting
Chocolate Stout Cake with Irish Cream Frosting
- 1 cup Irish stout beer
- 1 cup butter cut into pieces
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 2/3 cup sour cream or plain Green yogurt
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
Frosting:
- 3-4 cups powdered sugar
- 1/2 cup butter at room temperature
- 5-7 tbsp Irish cream liquor
Preheat the oven to 350°F degrees. Set Flexipan Mold or Molds of choice on Perforated Baking Sheet and set aside.
Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat.
Remove the pan from heat, using Mini Whisk, whisk in cocoa powder until smooth. Set aside to cool slightly while you prepare the rest of the cake batter.
Beat eggs and sour cream with your mixer until well combined. Stir in stout mixture until smooth.
Mix flour, sugar, baking soda, and salt together in a separate Stainless Mixing Bowl. Pour stout mixture into flour mixture and gently combine with Blender Spatula until smooth. Pour batter into Flexipan Molds.
Bake until a toothpick inserted into the center of a cake comes out clean, about 30 minutes (less time if using multiple molds and more time if using one large mold). Let cake cool completely before unmolding.
To make frosting:
Mix powdered sugar, butter, and Irish cream liqueur together in a medium bowl until smooth. Add more sugar or liqueur to reach desired consistency. Once you have your desired taste and consistency, whip on high for several minutes to create a fluffy frosting. Decorate cooled cakes as desired and enjoy!
