For the Guinness Chocolate Cake
1 cup stout (such as Guinness)
1 stick unsalted butter
1/2 cup vegetable oil (light flavored work the best like canola or light olive oil)
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Preheat oven to 350°F. Bring 1 cup stout and butter/oil to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream 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 among two 8"-9" round prepared cake pans or one 10" prepared pan (grease and flour). Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 45-60 minutes. Cool on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Wait for the filling to cool slightly - should be spreadable but not drippy. Spread on bottom layer and place top layer on top. Refrigerate 2 hours before frosting.
Stabilized Whipped Cream Frosting
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
Directions
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
I'm also doing a layer of home made raspberry jelly with raspberries from my garden
3cups raspberries, crushed
5.25 cups white sugar
1 package sure-set pectin
1 cup cold water
Mix pectin and water in a small sauce pan. Bring to a rapid boil over high heat, stirring constantly. Boil for exactly 1 minute. Pour over sugar-berry mixture and stir for 3-5 minutes until well combined and no longer grainy. Let sit at room temp for 24 hours before using then refrigerate for up to 2 weeks or freeze up to 1 year.