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Ingredients
US|METRIC
4 SERVINGS
- 2 cups whole milk (divided)
- 2 1/2 Tbsp. cornstarch
- 1/2 cup granulated sugar
- 2 oz. dark chocolate (chopped, at least 60% cocoa content)
- 3 Tbsp. cocoa powder (black, dark Dutch-processed cocoa)
- 1 tsp. vanilla extract
- 3/4 tsp. fine sea salt
- softened butter (or nonstick cooking spray)
- all purpose flour
- 1 1/2 cups stout beer (high-quality, the bakery uses Brooklyn Brewery Black Chocolate Stout; I used Samuel Smith’s Organic Chocolate Stout)
- 1 1/2 cups unsalted butter (3 sticks/24 tablespoons, cut into ½-inch pieces)
- 1 1/2 cups cocoa powder (black, dark Dutch-processed cocoa)
- 3 cups all purpose flour
- 2 3/4 cups granulated sugar
- 3/4 Tbsp. baking soda
- 1 1/2 tsp. fine salt (or 1 tablespoon kosher salt)
- 1 cup full fat sour cream
- 3 large eggs (at room temperature)
- 1 cup unsalted butter (2 sticks/16 tablespoons, at cool room temperature, cut into ½-inch pieces)
- 7 cups confectioners’ sugar (plus more for thickening, if needed)
- 3/4 cup chocolate pudding (Salted Dark)
- 1/2 cup cocoa powder (black, dark Dutch-processed cocoa)
- 1/4 tsp. fine salt
- 2 Tbsp. heavy whipping cream (if needed for thinning)
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