Ingredients
2 cups stout beer1-3/4 cups butter, cubed3 ounces bittersweet chocolate, chopped1 cup malted milk powder1 cup baking cocoa1-1/2 cups sour cream4 large eggs, room temperature3-1/2 cups sugar3-1/2 cups cake flour2-1/2 teaspoons baking soda1 teaspoon saltFROSTING:1 cup sugar1/2 cup Irish cream liqueur6 large egg yolks, beaten1-1/2 teaspoons vanilla extract1-1/2 cups butter, softened1/2 cup malted milk powderChopped malted milk balls, optional
Preparation
Grease and flour three 9-in. round baking pans; set aside.
In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.
