Ingredients

Instructions

Preheat 350° F. Use either three 8” or two 9” round cake pans. Line pans with parchment and spray with pan release or grease and flour.
Into a large, heavy duty pan, add beer and butter. Heat until the butter melts. Remove the pan from heat and add cocoa powder. Whisk until the mixture is smooth. Set aside to cool.
Into a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine and set aside.
Into a large mixing bowl with paddle attachment, beat eggs and sour cream.
Add the stout-cocoa mixture (cooled to room temperature.). Mix to combine.
Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the mixing bowl and mix for 1 minute.
Pour cake batter into prepared pans and bake for 35 minutes for 8” pans or 45-50 minutes for 9” pans. When toothpick inserted into center of cakes comes out clean, or with a few crumbs the cake is done.
Let cake cool in pans for 10 minutes. Remove from pans and let cool on rack for to cool until just warm. Wrap warm cake in two layers of saran wrap and let finish cooling.

Notes

Make sure all ingredients are at room temperature

Not all unsweetened cocoa is created equal. This recipe calls for a Dutched Process Cocoa and if you use an unsweetened cocoa instead, the result will not be the same. Dutch processed cocoa can be found in the grocery store. Ghirardelli, Droste, Hershey, and Guittard are a few brands, usually found in the grocery store.