Ingredients

The following ingredients have 4 Servings
  • 180 grams Flour (AP)
  • 120 grams Cocoa Powder
  • 5 grams Salt
  • 5 grams Vanilla Powder
  • 6 grams Baking Soda
  • 2 grams Baking Powder
  • 300 ml Beer (porter, although Stout can be substituted)
  • 225 grams Butter
  • 300 grams Sugar (granulated)
  • 3 large Eggs
  • 100 ml Mayonnaise
  • 600 grams Confectioner Sugar (aka Powdered Sugar)
  • 60 grams Cocoa Powder
  • 130 grams Butter
  • 20 ml Milk (adjust to desired texture)

Instruction

  • Using a stand mixer with whisk attachment cream together the butter and the sugar until well combined. Add the eggs one at a time on low speed until mixed.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, vanilla powder, and salt.
  • Slowly add the dry ingredients into the stand mixer on low speed, scraping down the sides when need be. Add the beer during this time as well. I jump between adding some dry, then some beer, then some dry and so forth until everything is combined. Add the mayonnaise at this point and let it combine, then turn off the mixer.
  • Preheat your oven to 160 degrees Celsius. In three cake tins butter the bottoms and edges then pour the batter evenly into each of the three tins. Place in the oven to bake for 35 minutes. Do the toothpick test to check for done-ness.
  • Remove the cakes from the tins and place on a wire wrack to cool. The cakes should be completely cool (room temperature) before you begin to frost otherwise everything will melt.
  • Back in the stand mixer on the whisk attachment cream together the butter and the cocoa powder. A little at a time add the powdered sugar to slowly increase the volume. Use the milk to thin it out if it gets too thick (unless you like it really thick).