Chocolate Stout Cake

2  cups		stout beer
2  cups		unsalted butter
1-1/2  cups		unsweetened cocoa powder
4  cups		all purpose flour
4  cups		sugar
1  tablespoon		baking soda
1-1/2  teaspoons		salt
4		large eggs
1-1/3  cups		light sour cream

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Stout Cake ingredients. The serving size for any ingredient in Chocolate Stout Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.