Chocolate and Guinness® Cake
1 cup Irish stout beer (such as Guinness®)
1 cup butter
1.5 cups Wood's Maple Sugar
¾ cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
½ cup sour cream
2 tablespoons sour cream
1 splash vanilla extract
2 teaspoons baking soda
2 ¼ cups all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.
Maple Whiskey Whipped Cream -
2 Tablespoons of your Favorite Whiskey
Whip the cream
add Maple Sugar To Taste
2 Tablespoons of Whiskey