Stout & Espresso Layer Cake with Chocolate Buttercream

Makes three 8-inch layers

prepPreheat oven to 325°F / 160°C
prepGrease and line three 8-inch cake tins with parchment paper
1½ cups / 190 g flour	Sift together dry ingredients	Alternate dry & wet, then fold in chocolate	Divide into tins, bake 325°F / 160°C, 35 min	Cool & turn out cakes	Decorate & serve
1 cup / 85 g Dutch processed cocoa powder
1 tsp salt
1½ tsp baking soda
½ tsp baking powder
1½ cups / 360 ml stout	Combine stout, vanilla & espresso
1 tbsp vanilla extract
1 tbsp espresso powder
1 cup / 225 g butter, softened	Cream butter & sugar, 5 min
1½ cups / 300 g sugar
3 eggs	Beat in eggs one at a time
½ cup / 120 ml mayonnaise	Beat in mayonnaise
4 oz / 115 g dark chocolate, chopped
1½ cups / 340 g butter, softened	Beat butter & vanilla
1 tbsp vanilla extract
½ cup / 45 g Dutch processed cocoa powder	Beat in cocoa & powdered sugar
5 cups / 600 g powdered sugar

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.