Chocolate Stout Cake with Irish Cream Ganache
1 cup stout (such as Guinness)
1 cups (2 sticks) unsalted butter
3/4 cups unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1/2 tablespoon baking soda
3/4 teaspoons salt
2 large eggs
3/4 cup plain yogurt
1 cup whipping cream
1/2 pound semisweet chocolate, chopped
3 tablespoons Bailey’s Irish Cream
Preheat oven to 350 degrees. Butter two 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Set aside, and cool slightly. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and yogurt in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Store cake in fridge. Serve at room temperature or chilled. Serves 16.