A decadent chocolate cake infused with stout beer, layered with walnut-studded frosting, and topped with a glossy chocolate glaze.
Preheat your oven to 350°F (180°C).
Ensure the oven is fully preheated for even baking.
Grease two 8-inch (20 cm) round cake tins and line the bases with baking parchment.
Use a light coating of butter or oil to grease the tins.
In a mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
Beat the mixture thoroughly to incorporate air for a lighter cake.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Sift together the flour, baking powder, and bicarbonate of soda in a separate bowl.
Sifting helps to aerate the flour and remove lumps.
In another bowl, mix the cocoa powder with the stout beer until smooth.
Gradually add the stout to avoid lumps in the cocoa mixture.
Alternately fold the dry ingredients and the cocoa-stout mixture into the butter mixture until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared tins and level the tops.
Tap the tins gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Rotate the tins halfway through baking for even cooking.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the tins to release the cakes easily.
For the frosting, beat the icing sugar and butter together until smooth, then gradually mix in the stout.
Add the stout slowly to prevent the mixture from splitting.
Fold the melted chocolate into the frosting mixture until well combined.
Ensure the chocolate is not too hot to avoid melting the butter.
Stir the chopped walnuts into a third of the frosting.
Chop the walnuts finely for a smoother texture.
Spread the walnut frosting between the cooled cake layers.
Use an offset spatula for easier spreading.
Spread the remaining frosting over the top and sides of the cake.
Smooth the frosting with a warm knife for a polished finish.
Dust the walnut halves with cocoa powder and arrange them on top of the cake.
Use a fine sieve for an even dusting of cocoa powder.
Allow the cake to set before slicing and serving.
Chill the cake briefly to firm up the frosting for cleaner slices.
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