Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

Directions

For the cake:

Preheat oven to 350.

In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Stir in the chocolate stout.

In the bowl of a stand mixer beat the sugar, eggs and yolks until well combined, light and fluffy, about 3 minutes.

Add the oil and sour cream, beat until well combined.

Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all us well combined.

In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.

Sprinkle the dry ingredients over the wet ingredients, stir until just combined.

Grease and flour 3, 9-inch cake pans (or two cake pans, and 12 cupcake tins).

Pour the batter evenly between the pans.

Bake at 350 for 20-25 minutes or until the top springs back when lightly touched, (15-17 minutes for cupcakes).

Allow to cool, remove from pans (it’s easiest to transfer to a plate lined with parchment paper.)

To assemble a tall cake it’s easiest if all ingredients are cold, warm cake and frosting tend to slide. For best results chill the cake layers for 1 hour prior to assembling.

Chill assembled cake until ready to serve.

For the frosting:

In the bowl of a stand mixer beat the softened butter on high until creamy, about 3 minutes. Add the sour cream, beat until light and fluffy.

Slowly pour the melted chocolate into the mixer, beating until well combined with the butter mixture.

Add the powdered sugar and slowly building up speed, beat on high until well combined.

A few tablespoons at a time add the bourbon and the cream, allowing to fully incorporate before adding more. Scrape the bottom of the bowl to make sure all ingredients are well incorporated.

Cover bowl and refrigerate until set, about 20-30 minutes.