Bonus: Chocolate Stout Cake

The episode 1 showstopper is to bake a Chocolate Celebration Cake, with perfect execution, original ideas, and their own flair. I am planning a chocolate cake that I have never made before... But you really should try my normal go-to, it is wonderful. I have used it as a base for a layered turtle cake with caramel, chocolate ganache, and toasted pecans, and for a birthday cake with whipped ganache, and so many others. It really is an easy cake with a deep chocolate flavor that is not too sweet. 

A note on stout: If you drink beer, pick something you like to drink. If you don't then ask your wife, who is a certified beer server and on her way to becoming a cicerone, to pick up a stout for you. We have used milk stout, a traditional Irish stout, and others. Milk stout tends to be my favorite.

This recipe is adapted from a cake that was featured in Bon Appetit in September 2002 from Barrington Brewery, in Great Barrington, Massachusetts. The brewery is still open and features their 'Famous Chocolate Stout Cake' on their menu. 

Ingredients

1 cup Stout

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder

2 cups flour

2 cups sugar

1/2 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 cup sour cream

Ganache 

1 cup whipping or heavy cream

1/2 pound dark or semisweet chocolate - I prefer Hershey's Special Dark - chopped

Heat the oven to 350 degrees. Prepare 2 or 3 cake pans depending on how many layers you want your cake to have. I use baking spray with flour. You can use 8 inch or 9 inch pans but do be careful that they are deep enough, or you don't overfill so you don't have an oven mess.

On the stove, bring the stout and butter up to medium heat until the butter is completely melted. Add the cocoa powder and mix until smooth. Set aside to cool.

Whisk the flour, sugar, baking powder, and salt, set aside.

Mix the eggs and sour cream in a large bowl.

Slowly add your stout mixture to the egg/sour cream. Then fold in the flour mixture. 

Divide batter into the prepared pans, baking until a toothpick comes out clean, 30-35 minutes. Cool until ready to layer.

To make the ganache, heat the cream on the stove (or in the microwave, no one will tell), until at a simmer. Pour over the chopped chocolate and whisk until smooth. Cool until spreadable. You can use it this way, or you can whisk it once it is cooled to create a fluffy version. Both are delicious of course!

Once your cake and icing are ready, layer to your preferences. You can leave it bare or cover the sides, top with chocolate decorations or sprinkles, it is up to you!