Ingredients

The following ingredients have 4 Servings
  • 2 cups Chocolate Orange Stout
  • 2 cups 4 sticks butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups yogurt
  • 1 1/2 cups 3 sticks unsalted butter (softened)
  • 6 c powdered sugar
  • a pinch of kosher salt
  • zest of one orange
  • 6 Tbsp orange juice
  • 3 Tbsp Orange Liqueur
  • Milk if needed
  • For the Garnish:
  • Orange Slices (See note if you want to make Candied Orange Slices)
  • Cocoa
  • Grated Chocolate

Instruction

  • To Make the Cake
  • 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.
  • To Make the Frosting
  • 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).