This maple stout cake is a simple, delicious fall bake. Maple, beer, mascarpone, and dark chocolate combine to make a cake that's full of amazing flavor and texture.
Preheat the oven to 350 degrees Fahrenheit. Grease and line two 8" round cake pans with parchment.
In a medium mixing bowl, whisk together the flour, baking soda and salt. In a medium/large sauce pan (big enough for ALL the ingredients to be mixed in), combine the butter and stout over medium heat until the butter is completely melted. While the butter is melting, combine the sour cream, maple syrup, eggs and vanilla in small bowl and set aside.
Once the butter has melted, stir the sugars into the stout/butter mixture. Stir with a rubber spatula until completely dissolved. Once the sugars are dissolved, remove from the heat and stir in the sour cream mix.
Once everything is combined, whisk in the dry ingredients until smooth.
Pour into baking pans. Bake for 33-37 minutes, until a skewer inserted in the center of the cake comes out clean. Cool for 10 minutes on a wire cooling rack. Remove the cakes from their pans and allow to cool completely.
Once the cakes are cooled completely and you're ready to serve the cake, make the frosting and the ganache drizzle. (I wouldn't recommend frosting this cake more than an hour or two before you're ready to serve it.)
Put the finely chopped chocolate in a small bowl. In a small saucepan, heat the 1/3 cup heavy cream over low heat until it just starting to steam--don't let it simmer! Pour the cream over the chocolate, sprinkle with a pinch of kosher salt, and cover with plastic wrap. Let it sit for 5 minutes, then whisk until smooth.
In a small mixing bowl, with an electric hand mixer on low, whip the heavy cream until it's almost whipped to firm peaks. Don't over whip it--you'd rather it be under whipped than over!
With a rubber spatula, stir about 1/3 of the whipped cream into the mascarpone mixture. Fold the remaining whipped cream gently into the mascarpone.
Cover this first layer with frosting. Stack the second layer on top, bottom of the cake facing up. Frost the top and sides of the cake with the rest of the mascarpone cream. Gently scraping off the excess to achieve the 'naked cake' effect.
Transfer the slightly cooled ganache to a liquid measuring cup. I find that the best way to get good drips is to use the spout of a measuring cup. Slowly pour the ganache around the circumference of the cake, gently pouring a little more closely to the edge wherever you want it to drip down the side of the cake. Once you've made it all around the edge of the cake, pour the rest of the ganache into the middle of the cake. Using an offset spatula, gently smooth and spread the ganache from the middle outwards until it meets the rim of ganache on the edge of the cake.
Allow the ganache to set, then slice and enjoy!