CHOCOLATE STOUT CAKE

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Step 1

Combine the flour, cocoa powder, baking powder, baking soda and salt. Sift the ingredients and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, until it is light in color. Add the eggs, one at a time, scraping down the sides of the bowl before adding more, followed by the beer and vanilla extract.

Step 3

Alternate adding the dry ingredients and the sour cream until fully incorporated. Pour batter into a greased Bundt cake pan. Bake at 176ºC (350ºF) for 50-55 minutes.

Step 4

Remove from the oven and let stand 5 minutes before inverting onto a cooling rack.

Step 5

Cake should immediately release- if not, let stand another 5 minutes with pan still on inverted cake then remove.

Step 6

Combine the powdered sugar and beer. Mix well with a whisk and pour onto the cooled cake.

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