This is the BEST CHOCOLATE CAKE EVER and I use all caps sparingly. When I read this recipe from 101 Cookbooks, one of my favorite food blogs, I knew immediately I had to make it. The only problem was I didn’t have a bundt pan but in all honesty, I welcomed a little tweaking. There’s nothing more decadent than a layer cake. The frosting ratio is just so much better. What words would I use to describe this cake?

Moist. Whole milk yogurt, dark brown sugar, and pure maple syrup create a soft, delicate cake that isn’t overly sweet.

Chocolaty. Obviously, it’s a chocolate cake so it better taste like chocolate, however this cake manages to enhance the cocoa flavor with the addition of a reduced stout beer. If you’re not a beer drinker, you won’t even notice the beer flavor, trust me.

Light. Okay, so it’s not necessarily healthy but compared to other oil-laden cakes I’m fond of, this one manages to only use one stick of butter and pack a secret cupful of whole wheat flour.

I’m a sucker for sea salt!

Chocolate Stout Cake

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Chocolate cake ingredients:

2 cups chocolate porter or stout beer (I used Guinness)
8 tablespoons unsalted butter
3/4 cup natural cocoa powder (non-dutched)
1 cup whole wheat flour
1 cup all-purpose flour
1 cup dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
1 1/2 cups plain whole yogurt
3/4 cup pure maple syrup

Chocolate buttermilk icing ingredients:

1.5 cups powdered sugar
1/2 cup natural cocoa powder (non-dutched)
4 tablespoons buttermilk

flaky sea salt, to serve

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Preheat oven to 350 degrees. Spray two 8-inch round cake pans with nonstick cooking spray and cut out a circle of parchment paper for the bottoms.

In a saucepan simmer the beer down to 1 cup. Remove from heat and add the butter. Stir until melted. (Why, hello Butter Beer.)

Mix in cocoa powder until smooth then set aside to cool, stirring occasionally to let off heat.

In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.

In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture. Stir until well blended. Add the flour mixture, folding until just blended (do not over mix).

Transfer the batter to the prepared pans and bake for 30 minutes or until a knife inserted in the center comes out clean. (Err on the slightly moist side if anything.) Remove from the oven, and turn out onto a cooling rack after five minutes.

Meanwhile, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. The icing should end up smooth and creamy looking.

Frost the top of the first layer once cooled. Follow with the remaining layer. Sprinkle with a bit of flaky sea salt and serve.

Adapted from: 101 Cookbooks

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