Ingredients
Cake
- 1 cup Guinness stout
- 1 stick (1/4 pound) plus 2 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking soda
- One 9-inch cake pan
Stout Creme Anglaise
- 1/2 cup Guinness stout
- 5 large organic egg yolks
- 3/4 cup light brown sugar
- pinch of kosher salt
- 1/4 cup organic heavy cream (not ultra-pasteurized)
- 1 teaspoon pure vanilla extract
Method
Stout Creme Anglaise
- Pour stout into a small, heavy saucepan and bring just to a boil, then immediately remove from heat.
- In a medium bowl, whisk together the egg yolks, brown sugar and a pinch of salt.
- Add the heavy cream and vanilla, whisking constantly. Then add the hot beer.
- Return the mixture to the heavy saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until the custard thickens. Do not allow to boil.
- Strain mixture through a fine-mesh sieve into a bowl. Place plastic wrap on the surface to prevent skin from forming. Refrigerate until chilled.
Cake
Preheat oven to 350F.
- Line the bottom of the cake pan with parchment, then butter and flour the cake pan.
- Heat the Guinness and butter in a pan over low heat until the butter has melted and the temperature of the liquid is about 100F.
- Whisk in cocoa and sugar.
- In a mixing bowl, beat together the sour cream, eggs and vanilla. Add the Guinness mixture, then the flour and baking soda and mix together.
- Pour the batter into the cake pan and bake 45 minutes to an hour.
- Allow the cake to cool completely in the pan.
- Top with stout creme anglaise
