Ingredients
Equipment
Method
Instructions
- Prep the Base: Preheat your oven to 350°F (175°C). In a small bowl, combine graham crumbs, melted butter, and salt. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then remove and set aside.
- Melt the “Liquid Gold”: In a large saucepan over medium heat, combine the stout and 1 cup of butter. Whisk until the butter is melted. Whisk in the cocoa powder until smooth. Remove from heat and let cool slightly.
- Mix Dry & Wet: In a separate large bowl, whisk together flour, sugar, baking soda, and smoked paprika.
- Combine: Pour the stout-cocoa mixture into the dry ingredients and whisk until combined. Add the eggs and sour cream, whisking until the batter is smooth and dark.
- The Bake: Pour the batter over the pre-baked graham crust. Bake for 40–45 minutes, or until a skewer comes out clean. Crucial: Let the cake cool completely in the pan before releasing the sides.
- Whip the Fluff: Beat the marshmallow fluff, softened butter, powdered sugar, and vanilla until light and airy.
- The “Bonfire” Finish: Spread the frosting over the top of the cooled cake, creating peaks with the back of a spoon. Use a kitchen torch to char the edges until they look like a perfectly toasted marshmallow.
