- ½ Cup Irish Stout
- 1 Stick Butter-cut into 8 pieces
- 1/3 Cup Cocoa Powder-Dutch Processed Best-sifted
- 1 Egg
- 1/3 Cup Sour Cream
- 1 Cup All Purpose Flour
- 1 Cup Granulated Sugar
- ¾ tsp. Baking Soda
- ¼ tsp. Salt
- As Needed Whipped Cream for garnish
Preheat oven to 350°f. Prepare an 8 or 9” cake pan with a parchment circle on the bottom and spraying the bottom and sides very well with vegetable spray. Combine the stout and butter in a small saucepan and bring to a simmer. Remove from the heat whisk in the sifted cocoa powder, let cool to room temperature.
Beat the egg and sour cream together in a bowl large enough to hold the other ingredients.
While whisking, drizzle in the cooled cocoa powder mixture,mixing until smooth.
Sift together the dry ingredients and add about 1/3 of the dry ingredients at a time into the bowl with the other ingredients. Mix using a rubber scraper until smooth in between each addition of the flour.
Pour the cake batter into the prepared cake pan, spreading gently to level. Tap lightly on the counter to remove any air bubbles. Place pan on a cookie sheet and bake in the oven for about 25 minutes or until a toothpick inserted into the middle comes out clean.
Let cake cool 15 minutes on a rack and unmold onto a serving platter. Slice and serve with whipped cream and any favorite chocolate sauce and fresh fruit. Makes 1-8 or 9” Cake.