Chocolate Stout Cake

Directions

1. For Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 c. stout and 2 c. butter to simmer in heavy large saucepan over medium heat. Add in cocoa pwdr and whisk till mix is smooth. Cold slightly.
2. Whisk flour, sugar, baking soda, and 1 1/2 tsp. salt in large bowl to blend. Using electric mixer, beat Large eggs and lowfat sour cream in another large bowl to blend. Add in stout-chocolate mix to egg mix and beat just to combine. Add in flour mix and beat briefly on slow speed. Using rubber spatula, fold batter till completely combined.
3. Divide batter equally among prepared pans. Bake cakes till tester inserted into center of cakes comes out clean, about 35 min. Transfer cakes to rack; cold 10 min. Turn cakes out onto rack and cold completely.
4. For Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add in minced chocolate and whisk till melted and smooth. Chill till icing is spreadable, stirring frequently, about 2 hrs.
5. Place 1 cake layer on plate. Spread 2/3 c. icing over. Top with second cake layer. Spread 2/3 c. icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
6. This recipe yields 12 servings.
7. Comments: "I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."
8. The dark beer known as stout gives this cake an intense, not-too-sweet flavor.