Sweet T's Chocolate Stout Layer Cake

Makes a 2-layer cake or ~32 cupcakes 3 ounces unsweetened better quality chocolate, chopped 2 ¼ cups all purpose flour 2 tablespoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ¾ sticks unsalted butter, softened to room temperature 1 ¼ cups plus 2 tablespoons sugar 3 large eggs ¾ cup of stout beer (I prefer Young's Chocolate Stout or other chocolate

• 3 ounces unsweetened better quality chocolate, chopped
• 2 ¼ cups all purpose flour
• 2 tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ sticks unsalted butter, softened to room temperature
• 1 ¼ cups plus 2 tablespoons sugar
• 3 large eggs
• ¾ cup of stout beer (I prefer Young's Chocolate Stout or other chocolate stouts)
• ⅔ cup brewed coffee, cooled to room temperature

Method

1. Preheat oven to 350 degrees. Prepare two 9 inch cake pans with butter and flour or line cupcake trays with paper cups.
2. Melt the chocolate in a double boiler over boiling water, stirring until smooth. Sift together the flour, salt, baking soda and baking powder in a mixing bowl. With an electric mixer, beat together the butter and sugar until light in color and fluffy. Add in the eggs one at a time, beating after each one to incorporate. Add the stout and the coffee to the bowl alternating with the flour mixture in two additions. Mix thoroughly until smooth and creamy.
3. Pour batter into prepared cake pans or use an ice cream scoop to fill the cupcake liners ⅔ of the way full. Bake for about 30 minutes until toothpick inserted into cake comes out clean. For cupcakes, bake for about 23 minutes. Let cool in pans for about 10 minutes and then turn out onto parchment paper and allow to fully cool.
4. Frost the cake with your favorite frosting or our Bailey's Irish Cream Frosting below.

Bailey's Irish Cream Frosting

• 8 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 3 cups powdered sugar
• 3-4 tablespoons Bailey's Irish Cream

Method

In an electric mixer, beat the cream cheese, butter and Bailey's Irish Cream together until smooth and creamy. Gradually add in the powdered sugar at low speed until incorporated. Beat on high for 2 minutes. Frost cake as desired. Refrigerate frosting if not using right away and set out at room temperature before frosting your cake.