Irish Whiskey Stout Cake

Yield: 16 servings

Ingredients

• Cake
• 1 cup stout beer
• 10 tbsp butter
• 1/2 cup cocoa powder
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup plain yogurt
• Whiskey Simply Syrup
• 1/4 cup simple syrup
• 1/4 cup Irish whiskey
• Whiskey Cream Cheese Frosting
• 24 oz. cream cheese
• 18 tbsp butter, softened
• 1/4 cup + 1 1/2 tsp brown sugar
• 3 cups powdered sugar
• 1/4 cup Irish whiskey
• Chocolate Ganache
• 16 oz. dark chocolate chips
• 2 tbsp butter
• 4 tbsp light corn syrup
• 1 cup heavy whipping cream

Directions

1. For the cake, combine the beer and butter in a small saucepan.  Heat until the butter melted and whisk together.  Remove from the heat and transfer to a large mixing bowl.
2. Whisk in the cocoa powder and sugar.  Let cool for five minutes.
3. Whisk in the eggs and vanilla.
4. In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
5. Alternate between adding the dry ingredients and yogurt to the cocoa mixture, whisking thoroughly, until all ingredients have been thoroughly combined.
6. Grease and flour two 8" cake pans.  Divide the batter between the two pans.
• I had some problems with the cake sticking to the bottom of the cake pans.  Next time I'll be more aggressive on the flour.
7. Bake at 350°F for 35-45 minutes.  Cool for 8-10 minutes, remove from the cake pan, and then allow to cool to room temperature.
8. For the whiskey simple syrup, combine the simply syrup and the whiskey together.  Set aside.
9. For the frosting, beat the cream cheese in a stand mixer with the paddle attachment until smooth.  Add the butter and mix thoroughly.  Add the brown sugar, powdered sugar, and whiskey and mix well.  Set aside.
10. For the ganache, place the chocolate, butter, and corn syrup in a bowl.  In a microwave safe container, warm the heavy whipping cream until it is just beginning to boil.  Pour over the chocolate and wait for 1-2 minutes while it melts.
11. Mix the chocolate vigorously until it is fully mixed and smooth.
12. To assemble the cake, first cut each cake layer horizontally in half, forming four cake layers.
13. Place the first layer on a cake stand.  Brush with whiskey simple syrup and then cover with cream cheese frosting.
14. Top with the second cake layer, and repeat step #13.
15. Repeat until all cake layers are used.  Apply a thin crumb coat to the top and outside of the cake.  Place in the refrigerator for 30 minutes.
16. Frost the sides and outside of the cake, trying to level it off and get smooth edges.  Pour the warm ganache over the top and let drizzle down the sides.
17. Store in the refrigerator until ready to serve.  Serve with extra ganache if desired.

Adapted from The Little Epicurean.