- 12 oz. stout beer
- 4 oz. semisweet baking chocolate
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups sour cream
- 1/4 cup unsalted butter, softened
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 oz. semisweet chocolate chips
- 1/2 cup heavy cream
- 3 tablespoon stout beer
- 1 cup chopped salted pretzels
- 1/3 cup chopped beer nuts
- 1/4 cup sweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 5 cups confectioners’ sugar
- 4–6 tablespoons Irish cream
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 2–3 tablespoons Irish whiskey
- 1 tablespoon sea salt
- Heat oven to 350 degrees F. Grease bottom and sides of a 9 or 10-inch round baking pan; set aside. Measure out 3 tablespoons of stout beer into a small bowl, set aside.
- In small saucepan, on low heat, stir 4 oz. chocolate and beer until completely melted; set aside to cool to lukewarm temperature.
- In large bowl, add remaining cake ingredients to beer mixture and mix well. Spread batter in pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes in baking pan. Remove cake from pan and allow to cool for an additional hour.
- Meanwhile, start truffles. Place chocolate chips in medium bowl, set aside.
- In small saucepan, heat just to a boil heavy cream. Remove from heat, stir. Pour over chocolate.
- Stir for a few minutes until you can no longer visibly see steam.
- Place bowl uncovered in fridge for 3 hours or covered overnight. Once truffles begin to take shape when scooped from a melon baller, you can freeze the truffles for 30 minutes for easier rolling.
- Roll in salted pretzels, beer nuts and/or cocoa powder.
- To make the buttercream, in large bowl, beat butter on high speed till soft and fluffy. Add in confectioners sugar and 4 tablespoons of Irish cream.
- Increase tablespoons of Irish cream and mix until you’ve reached the desired consistency. Frost top and sides of cake.
- To make the ganache, in a small saucepan over high heat, stir chocolate chips and heavy cream just to a boil. Remove from heat, stir for another minute. Stir in Irish whiskey.
- Let ganache cool to room temperature to thicken. Ganache is ready when it slowly pours when dropped from a spoon.
- Spread over buttercream and allow some to drip unevenly over the sides of the cake. Sprinkle with sea salt.
- Top the cake with truffles and serve immediately or store covered in the fridge. ENJOY!