Chocolate Stout Cake with Espresso Buttercream Frosting.... OMG!

This recipe makes 3  8" layers or 2  9" cake layers and one 9x9 square pan.....

cake
2 cups good stout, such as Samuel Smith’s or Guinness
4 sticks unsalted butter
1 1/2 cups Dutch-process cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 eggs
1 1/3 cups sour cream

Preheat the oven to 350 degrees. Butter three 8-inch cake pans, line bottom with a parchment circle, and then butter that too.

In a heavy-bottomed medium-sized sauce pan, heat the butter and stout over medium-low heat. When the butter has melted, turn heat to low and whisk in the cocoa. Remove pan from heat, and set aside to cool.

Meanwhile, whisk the flour, sugar, baking soda, and salt together in a medium-sized bowl.

Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the eggs and sour cream together on low speed. Slowly add the cocoa mixture, mixing just until combined. (Scrape down the sides as needed.) Gradually add the flour mixture, and beat just until it is well-incorporated. Turn off the mixer and use a spatula to scrape the sides and catch any stray flour.

Divide the batter evenly between the cake pans, and then slide into the oven. Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.

After 10 minutes, flip the cakes onto a wire rack and cool completely before frosting.

Espresso Buttercream Frosting.-

2 sticks of butter, softened

1/4 - 1/4 cup espresso powder or other strong coffee flavor

1 tsp vanilla

2 boxes confectioner's sugar, sifted

Start beating the butter while adding the espresso powder and vanilla, begin adding the confectioner's sugar a little at a time to incorporate well. Don't fix on the measurements, add as much or as little as you want to obtain a smooth, creamy and very strong coffee flavor frosting (the cake has an assertive flavor so no wimpy frosting for this one, ok?)

NOTE: This cake can also be served without frosting. You can get or make a paper stencil pattern to use with more confectioner's sugar on top. The flavor of the cake will stand up to this presentation too.

Hope you get a chance to try this cake, it's worth the effort and I've never had anyone not like it. It's a full bodied cake, no kid's cake here....