A very yummy recipe for stout cake with a creamy filling and chocolate frosting.
Preheat oven to 350 degrees F. Lightly grease a loaf tin.
Place the stout and butter in a small-sized saucepan over medium heat and stir to dissolve the butter. Remove from heat and whisk in cocoa; set aside.
Sift the flour and baking soda into a medium sized bowl. Add the sugar and whisk to combine.
In a large bowl, whisk together the eggs and sour cream. Add in the stout mixture and whisk to combine.
Add the flour mixture and whisk to combine.
Pour the batter into the prepared loaf tin. Bake for 1 hour or until a tester inserted into the centre of the cake comes out clean.
Remove from oven and cool in tin on a wire rack for 10 minutes. Remove cake from tin and return to wire rack to cool completely before slicing into 5 layers with a long serated knife.
To make the filling and frosting. Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and confectioners sugar.
Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth.
Devide frosting in half. and use first amount for filling between the cake layers.
Fold the melted chocolate into the other frosting until no streaks remain, add in 1-3 more tablespoons of milk if needed.
Smooth this frosting over top and sides of cake.