Make a well in the centre of the dry ingredients and add the stout mixture, sour cream ... is whipped to a light, fluffy, spreadable consistency. Pile the frosting on top of the cooled cake ...

Meanwhile, put the chocolate and butter in a large bowl ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.

Panhead’s award winning oatmeal stout brings a slightly charred depth to this cake – along with accents of milk chocolate and coffee ... whisk the sour cream with eggs and vanilla before ...