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 milliliter) and Unsalted Butter (147 gram) 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 gram), Baking Soda (1 1/2 teaspoon), Baking Powder (1 teaspoon), and Salt (3/4 teaspoon). Set aside.

Step 5

In the medium mixing bowl, add the Large Egg (and Sour Cream (170 gram). Whisk until combined and light. Then add Vanilla Extract (1 1/2 teaspoon) and Orange (1). Whisk until just combined.

Step 6

Combine chocolate strout butter mixture, Granulated Sugar (400 gram), and wet mixture together, using a whisk to mix until there are no lumps. Then sift in Black Cocoa Powder (150 gram) 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 gram) and Water (90 milliliter) in a small bowl.

Step 10

Beat the Unsalted Butter (420 gram) in the stand mixer until silky smooth.

Step 11

Add Powdered Confectioners Sugar (675 gram), divide it into 2 batches, and beat on low speed until incorporated. Then add cocoa mixture, Vanilla Extract (2 teaspoon), and a few drops of Black Gel Food Coloring (5 drop). 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.