Ingredients (for 2 x thick 8-inch (20 cm.) layers):
225 ml. Guinness
150 grams butter
350 grams brown sugar
135 grams cocoa powder
2 medium eggs
200 grams sour cream
2 tea spoons vanilla extract
275 grams flour
1 tea spoon baking powder
5 large egg whites
350 grams granulated sugar
350 grams butter, softened, cut into cubes
2 tea spoons pure vanilla extract
150 grams milk or dark chocolate, melted and chilled
Grease 2 x 8 inch cake tins/springforms.
In a large saucepan pour the beer, butter, sugar and cocoa powder. Heat and stir until the butter melts.
Leave on the side to cool to room temperature.
In a small bowl mix the eggs, sour cream and vanilla extract.
In another bowl mix the flour with the baking powder.
Add the egg mixture to the beer mixture and mix well. Then add the flour to the egg-beer mixture and mix with a rubber spatula until incorporated.
Distribute the cake batter evenly into your springforms.
Bake layers 40 minutes or until a toothpick inserted in the center of the cake layer comes out clean.
Cool on a wire rack.
To make the buttercream: Add the sugar and egg whites in a heatproof bowl over a pot with simmering water.
Cook the mixture until the sugar completely dissolves (or reaches 160F, if you have a candy thermometer).
Then, add the vanilla and mix with a hand or stand mixer until the meringue is fluffy, thick and glossy (about 10 minutes).
Add the butter, piece by piece and continue to mix until well incorporated. If it curdles, keep mixing and it will come back to smooth.
If your cream is not thick enough just add more butter until you reach the desired consistency.
If you want to make the buttercream chocolaty feel free to add the melted chocolate. If buttercream doesn’t seem thick enough, just put in the fridge for half an hour, then beat again with a mixer for a minute.
Assembling the cake:
Prepare 2 cups of freshly brewed coffee (sweetened it if you prefer).
Place the first cake layer on large plate/cake stand. Sprinkle with coffee, then using a spatula spread one layer of the buttercream.
Place the other layer on top and repeat the same steps until you use up your cake layers.
Optional: You can cover the top and sides of the cake with the rest of the buttercream.