Chocolate Stout Cake , from Gael
adapted from Bon Appétit, September 2002
2 cups Guinness stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
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 or plain/vanilla yogurt
Preheat oven to 350°F.
Butter (or spray) three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter (or spray) paper.
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. keep an eye on it, it will foam up. Add cocoa powder and whisk until mixture is smooth. Let this mixture cool while you do the next steps.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl (not your mixer bowl, though) to blend, set aside.
Using electric mixer with the whip attachment, beat eggs and sour cream in the mixer's 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 40 minutes. Transfer cakes to rack; cool 10 minutes.Turn cakes out onto rack and cool completely.
This obviously makes a large 3 layer cake, but you can just bake 2 layers and make cupcakes with the rest of the batter.
4 ounces butter
1/2 cup milk
1/2 cup cocoa powder
1 pound confectioners' sugar
1 teaspoon vanilla
In another saucepan, over medium heat, combine the butter and milk. Bring to a boil.
SIFT the confectioners' sugar and cocoa powder into a large bowl. Add the butter mixture and whisk/beat very well. Add the vanilla and finish mixing.
Let stand at room temp, stirring occasionally, until it reaches your desired consistency for frosting or piping.