Preheat oven to 350º. Oil three 8 inch cake pans and dust with cocoa powder.
Combine chocolate stout and sour cream in a cup, stir until sour cream is mixed into the beer. Set aside. Sift flour and cocoa powder, sift in a sifter or sieve. Add baking powder and salt; set aside.
In a microwave safe bowl, melt butter. combine melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 mintues until light and fluffy. Add eggs, one at a time until well blended each time. Add the vanilla. Alternate adding the flour mixture and the stout mixtures. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the stout mixture. Repeat. Use a spatula to ensure the batter at the bottom of the bowl is well incorporated. Pour batter in the greased and dusted pans, dividing as evenly as possible. Tap out air bubbles. Bake at 350º for 25-30 minutes.
Inserting an Amish Cake Tester (see store for details), into the center of cake comes out clean. transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake. In necessary, cut the top of the cake using a serrated knife to remove the dome off the cake. Frost the cooled cake.
In a wide, shallow bow, whisk eggs, dairy, vanilla and salt. Slice the bread slices in half.
FOR STUFFED: spread 1 1/2 Tbsp ricotta cheese on a half and sandwich a bare slice with. Skip to next step for non-stuffed
Heat oiled griddle over medium heat. Dip bread in egg/dairy mixture to coat each side. Place on griddle. When golden brown, about 3 to 5 minutes. Flip and cook on other side. Remove from heat drizzle with Strawberry Balsamic vinegar and honey OR maple syrup. Dust with powdered sugar
1. In a large pot, combine the sweet condensed milk and 3 cups of the milk.
2. Dissolve the corn starch in one cup of milk and add to the pot.
3. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.
4. Separate a cup of the mixture and let it cool.
5. Add the egg yolks to the cooled cream and return it to the pot.
6. Cook until it thickens.
7. Let it cool and pour into a 15x10 baking dish.
8. Place the biscuits into a large bowl and the Cognac into another smaller bowl.
9. Using your fingers, sprinkle the Cognac onto the biscuits.
10. In the same pot you used for the cream, add 2 cups of milk and 1.5 cups of cocoa powder. Cook until it resembles hot chocolate. (It's supposed to be a liquid mixture, and not a cream!)
11. Dip the biscuits into the chocolate and place them on top of the cream.
12. Cover and refrigerate overnight.
13. On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract.
14. layer the whipped cream into the baking dish, creating a 3rd layer.
15. Refrigerate for at least 1 more hour before serving.
16. Grate or shave some chocolate on top of the pavê.
17. Serve cold.
