From the “this is why I’m fat” files, I give you my birthday cake, made by my awesome girlfriend. This is a Chocolate Stout Cake, with buttercream frosting, and the decorations are done with Nutella-infused buttercream, which is just genius, there’s no other word for it.
This cake is delicious. Which is why I am posting the recipe below. But there is something very important to understand:
This cake will take years off your life. No kidding. Plan on sharing. If you try to eat it alone, this cake will kill you. It is so good and so delicious and I want another one right now but I want to live to see my next birthday. (Then I will have more of this cake.)
So anyway, eat at your own risk.
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
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
Preheat to 350°F. Grease three (not two, take note) 8-inch cake pans. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Side note: this step is prone to boiling over, and is very flammable. Be careful.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl. Beat eggs and sour cream in another . 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 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 and cool completely.