St. Patrick's Day Chocolate Frosting Chocolate Cake

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C).

Line 2 9-inch cake pans with parchment paper, and coat with cooking spray.

Add the beer into a saucepan, stir in the butter, and bring to a simmer over medium-low heat.

Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth.

Let the mixture cool.

In a bowl with an electric mixer, beat the eggs and sour cream, and pour in the stout mixture, beat until a smooth and thick liquid forms.

In a large bowl, sift or whisk together the flour, sugar, baking soda, and salt.

Pour the liquid mixture into the flour mixture, and gently stir with a spatula until just incorporated.

Transfer the batter evenly into the prepared pans.

Bake until the cakes are set and a wooden stick inserted into the center comes out clean, 30 to 35 minutes.

Let cool in pans on wire racks for 20 minutes.

Inverting the cakes onto wire racks to cool completely.

To make the frosting:

Add the powdered sugar, butter, and Irish cream liqueur in a large bowl, stir until the mixture forms a smooth and reasonably thick frosting (add extra sugar or Irish cream if needed to reach the desired consistency).

Spread half the frosting evenly on top of each cake.

To make the drizzle:

Add the chopped chocolate into a heatproof bowl.

Bring cream to almost boiling in a small saucepan, and pour over the chocolate.

Add the butter, and stir the mixture until the chocolate melts and the mixture is very smooth.

Let cool until the mixture is pourable but not thin or overly runny, 10 to 14 minutes.

Stack a cake gently on top of the other, frosting sides and upper most with the remaining half the frosting, and carefully drizzle the chocolate mixture over the cake, letting the drips run down the sides to make the cake look more attractive and decorative.

Serve or keep in the refrigerator until ready to serve!