Ah… decadence at its best! This recipe for Chocolate Stout Cake and Ginger Whipped Cream is sure to satisfy any chocolate cravings. Frost this cake with a generous helping of chocolate ganache!

Chocolate Stout Cake

1 cup stout beer
1 cups unsalted butter
3/4 cup unsweetened cocoa powder
2 1/4 cups cake flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 large eggs
3/4 cup sour cream

Preheat oven to 350°F. Prepare 2 8 or 9-inch cake pans with baking spray and parchment, set aside.
Simmer stout and butter over medium heat.
Whisk in cocoa powder until smooth, remove from heat.
Whisk dry ingredients together, set aside.
Beat eggs and sour cream, add cooled stout mixture and combine well.
Fold in dry mixture by hand.
Divide evenly between cake pans.
Bake 35 minutes, until cake tests done.
Cool completely before filling and frosting.

Ginger Whipped Cream

1 cup heavy cream
2 teaspoons ginger syrup
2 tablespoons confectioners’ sugar

Beat chilled cream in a chilled bowl with ginger syrup until soft peaks form.
Add sugar and beat until well combined.