I thought I'd share this cake I've been making the past few days. I made it on a whim and loved it - then made another for a party, this is the third one in three days :)
The cake is amazingly easy to make and densely chocolate. It would be good served with a dollop of Baileys infused whipped cream but stands alone. Note that it calls for stout beer. NO SUBSTITUTES on the beer - get the darkest, maltiest beer you can find. The entire cake is mixed in a saucepan so use one that is large enough to hold all the batter.
Oven 350 F
1 cup stout beer (really dark beer)
1/2 cup butter
1 cup sugar
1 cup dark brown sugar
3/4 cup cocoa powder
2 eggs, beaten
2/3 cup sour cream (use the full fat variety)
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 tsp salt
Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
In a large saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.
Combine the eggs, sour cream and vanilla; whisk into beer mixture.
Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for about 50 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack IN THE PAN. Remove sides of pan only after cooled and preferably after the cake has had a few hours to rest.
I added a ribbon of green marzipan around the edge to gussy it up and sprinkled with powdered sugar.