Chocolate Orange Stout Cake with Orange Buttercream Frosting

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 1 tbsp Baking soda
  • 1 Chocolate
  • 1 Cocoa
  • 1 1/2 cups Cocoa powder, unsweetened
  • 1 pinch Kosher salt
  • 6 cup Powdered sugar
  • 1 1/2 tsp Salt
  • 4 cups Sugar

• Drinks

  • 6 tbsp Orange juice

• Dairy

  • 2 cups Butter
  • 1 1/2 cups Butter, unsalted
  • 1 Milk
  • 1 1/3 cups Yogurt

• Beer, Wine & Liquor

  • 2 cups Chocolate orange stout
  • 3 tbsp Orange liqueur

• Other

  • Orange Slices (See note if you want to make Candied Orange Slices

Found on creative-culinary.com

Description

Directions

• Preheat oven to 350°F. Butter three 9-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter the paper.
• Bring the 2 cups of Chocolate Orange Stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
• Using electric mixer, beat eggs and yogurt in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
• Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• Beat butter until smooth and gradually add powdered sugar.
• Add salt, zest, orange juice and orange liqueur and beat until combined.
• If too thick, add milk as need to get desired consistency.
• Frost as desired and decorate with orange slices, cocoa and grated chocolate (see notes for making candied oranges).