Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease the cake tins with baking spray.
Step 3
Add
Chocolate Stout Beer (240 mL)
and
Unsalted Butter (145 g)
to a pot. Cook over low heat until the butter is melted. Then remove from heat and set aside to cool down.
Step 4
In a medium mixing bowl, mix
All-Purpose Flour (500 g)
,
Baking Soda (7 g)
,
Baking Powder (4 g)
, and
Salt (5 g)
. Set aside.
Step 5
In the medium mixing bowl, add the
Farmhouse Eggs® Large Brown Eggs (2)
and
Sour Cream (170 g)
. Whisk until combined and light. Then add
Vanilla Extract (8 mL)
and
Orange Zest (1)
. Whisk until just combined.
Step 6
Combine chocolate strout butter mixture,
Granulated Sugar (400 g)
, and wet mixture together, using a whisk to mix until there are no lumps. Then sift in
Black Cocoa Powder (150 g)
and dry mixture. Mix until combined.
Step 7
Evenly divide the mixture into 2 cake tins. Bake in the oven for 40-45 minutes or until the toothpick comes out clean.
Step 8
Remove the cake from the oven and remove the cake tin. Then let the cake cool completely.
Step 9
Make the buttercream frosting. Start by whisking together
Black Cocoa Powder (50 g)
and
Water (90 mL)
in a small bowl.
Step 10
Beat the
Unsalted Butter (420 g)
in the stand mixer until silky smooth.
Step 11
Add
Powdered Confectioners Sugar (675 g)
, divide it into 2 batches, and beat on low speed until incorporated. Then add cocoa mixture,
Vanilla Extract (10 mL)
, and a few drops of
Black Gel Food Coloring (5 drops)
. Mix until incorporated.
Step 12
Once the cake is completely cooled, trim off the domed top of one of the cakes (optional, only if your cake has puffed up a lot).
Step 13
Then, spread a quarter of buttercream on top. Then top with the second piece of cake. Spread the remaining frosting over the top and the side of the cake. Decorate the pattern as you like. Serve.
