Decadent Chocolate Stout Cake with Chocolate Caramel Frosting

Step-by-Step Instructions

Preparing the Chocolate Caramel Frosting:

1. Place the dark chocolate chips in a large bowl and set aside.
2. In a tall-sided saucepan, combine 1 1/2 cups white sugar, water, and corn syrup. Cook over medium heat for about 15 minutes, swirling occasionally, until the mixture turns a deep amber color.
3. Remove from heat and carefully pour in the heavy cream. The mixture will bubble rapidly – this is normal.
4. Return to low heat, bring to a boil while stirring constantly. Let it boil for 5 minutes.
5. Pour the hot caramel over the chocolate chips. Let stand for 1 minute, then gently stir until smooth.
6. Add vanilla extract and Irish cream, mixing until combined.
7. Incorporate butter, one tablespoon at a time, ensuring each addition is fully mixed before adding the next.
8. Cover loosely with a kitchen towel and let cool to room temperature (4-6 hours), stirring occasionally.

Making the Chocolate Stout Cake:

1. In a saucepan, simmer the stout beer with 1 tablespoon dark brown sugar until reduced to 1 cup (about 8-10 minutes). Cool to room temperature.
2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, beat butter, oil, 1 cup dark brown sugar, and 1/2 cup white sugar until light and fluffy (3-4 minutes).
5. Add eggs one at a time, beating well after each addition. Beat for an additional 4-5 minutes after adding the last egg.
6. Mix in sour cream and vanilla extract.
7. Gradually add the dry ingredients, alternating with the cooled stout mixture, mixing until just combined.
8. Divide batter between prepared pans and tap to remove air bubbles.
9. Bake for 30-35 minutes, until the tops spring back when lightly touched.
10. Cool in pans for 20-30 minutes, then transfer to a wire rack to cool completely (about 1 hour).

Assembling the Cake:

1. Place one cake layer on a serving platter.
2. Spread about 1 cup of frosting evenly on top.
3. Place the second cake layer on top.
4. Pour remaining frosting over the cake, smoothing it over the top and sides until fully covered.