Ingredients
- 450ml Stout
- 450g Unsalted Butter
- 190g Cocoa Powder
- 300g Plain Flour
- 800g Sugar
- 1tbsp Bicarbonate of Soda
- 1 1/2 tsp Salt
- 4 Large Eggs
- 300ml Sour Cream
- 300ml Whipping Cream
- 450g Dark Chocolate
Method
Bring the stout and butter to simmer, then take off the heat and whisk in the cocoa powder
Mix the flour, sugar, bicarb and salt in a large bowl to blend
Beat the eggs, and sour cream together in another bowl, add the stout-chocolate mixture and beat just to combine
Add the flour mixture and beat briefly on low speed until combined
Divide batter between pans, depending on how many you decide to use
Bake cakes at 160 Degrees C for 35 - 45 minutes until a skewer comes out clean
Bring the whipping cream to simmer then remove from the heat and add the dark chocolate to make a ganache. Stir until smooth then either refrigerate and spread on the cakes or pour over whilst hot.