Layer Cake Chocolate Stout Cake

Have your cake and drink it too

This recipe comes from the New York Times Cooking website (https://cooking.nytimes.com/recipes/1021873-chocolate-stout-cake-with-coffee-glaze). I simplified it a little bit, and I used Brew Dog Layer Cake stout to make it, which is highly delicious on its own as well.

Ingredients:

For the Cake:

3 US cups / 385g plain flour

1 Tbsp baking soda

1/2 tsp salt

3/4 cup / 75g cocoa powder

2 packed cups / 440g dark brown sugar

3/4 cup / 171g unsalted butter

1/3 cup / 75g vegetable oil

1 cup / 240ml stout ale (Brew Dog Layer Cake is the tits)

1/2 cup / 120ml strongly brewed coffee

1 cup / 245g sour cream, at room temperature

3 large eggs, at room temperature

1 Tbsp whiskey (I used Jack Daniels)

For the Glaze:

1 3/4 cup / 230g confectioners' / icing sugar

1 1/2 Tbsp sour cream, at room temperature

1 Tbsp whiskey (Jack Daniels again)

pinch of salt

1 Tbsp strong coffee, at room temperature

Instructions:

For the Cake:

Preheat the oven to 350˚F / 180˚C and prepare a 10-12 cup bundt pan.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk together the cocoa powder and brown sugar.

In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking until the mixture is smooth.

Pour the butter mixture into the cocoa and sugar and whisk to combine, let cool slightly.

While it is cooling, in a measuring jug, whisk together the sour cream, eggs and whiskey.

Whisk the egg mixture into the batter until well combined.

Add the flour in 2 additions, mixing well until no clumps or white streaks remain.

Pour into the prepared bundt pan and bake for 45-50 minutes, until a cake tester inserted into the deepest part of the cake comes out clean.

Remove from the oven and cool in the pan on a cooling rack for 10 minutes before inverting to cool completely.

The first one had a little bit of trouble releasing from the pan. I had to eat that part, for aesthetics, and then make the cake again to take a better photo.

For the Glaze:

Whisk together the sugar, sour cream, whiskey, salt and coffee until smooth.

Pour over the cooled cake.