Ingredients
CAKE
- 1 ½ cups sugar (300 g)
- 3 eggs
- ½ cup mayonnaise (145 g)
- 4 oz dark chocolate, chopped (115 g)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ cups stout (360 mL)
- 1 tablespoon vanilla extract
- 1 ½ cups flour (185 g)
- 1 cup dutch processed cocoa powder (120 g)
- 1 teaspoon salt
- 1 tablespoon espresso powder
- 1 cup butter (230 g)
BUTTERCREAM
- 5 cups powdered sugar (600 g)
- 5 tablespoons milk
- fresh fruit, to decorate
- 1 ½ cups butter, softened (345 g)
- 1 tablespoon vanilla extract
- ½ cup dutch processed cocoa powder (60 g)
Preparation
- Bold and cover three cake cans 20 cm with baking paper.
- Mix the flour, cocoa powder, salt, baking powder and baking powder in a large bowl. Aside.
- Combine the brave vanilla and espresso powder into a large glass measuring glass. Aside.
- In a large mixing bowl, whisk the butter and sugar together until it becomes light and thin, about 5 minutes, then scrape the edges from time to time to make sure all ingredients are greased evenly.
- Beat eggs one by one and make sure each egg is processed fully before adding the following.
- Add mayonnaise and whisk until mixture becomes smooth and creamy.
- Preheat the oven to 160 ° C (160 ° C).
- Add alternative dry and moist ingredients to the mixture. Starting from about ⅓ dry ingredients, beat until merged. Then add ⅓ of the liquid ingredients, and mix until the mixture is combined. Continue until all moist and dry ingredients are processed.
- Use a rubber scraper to fold the dark chocolate pieces into the mixture.
- Divide the mixture evenly over 3 prepared cake packs.
- Bake for about 35 minutes, or even go clean of a toothpick in the center of the cake.
- Place the cookies on the cooling rack and allow to cool for 10 to 15 minutes until the outside surface is cool enough to touch.
- Once the cakes are cooled, remove the edges with the butter knife. Then place a large dish over the box and heart until the cake comes out of the pan. Remove a university card from the bottom of the cake and move the cake back on the cooling rack to cool completely. Repeat for the remaining two layers.
- While cooking the cake, prepare the butter.
- In a large bowl, beat the butter and vanilla.
- Gradually add cocoa powder, sugar and milk, and whisk constantly until all ingredients are absorbed and frost is light and thin.
- Frost and decorate as desired.
- Cut and serve.
- Enjoy!
To get the full recipe visit original recipe: tasty.co
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