1Grease and line three 8-inch (20 cm) cake tins with parchment paper.
2Grease and line three 8-inch (20 cm) cake tins with parchment paper.
3Grease and line three 8-inch (20 cm) cake tins with parchment paper.
4In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
5In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
6In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
7In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
8In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
9In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
10In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
11In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
12In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
13Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
14Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
15Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
16Add the mayonnaise and beat until the mixture is smooth and creamy.
17Add the mayonnaise and beat until the mixture is smooth and creamy.
18Add the mayonnaise and beat until the mixture is smooth and creamy.
19Preheat oven to 325˚F (160˚C).
20Preheat oven to 325˚F (160˚C).
21Preheat oven to 325˚F (160˚C).
22Alternate adding the prepared dry and wet ingredients to the batter.
23Alternate adding the prepared dry and wet ingredients to the batter.
24Alternate adding the prepared dry and wet ingredients to the batter.
25Starting with about ⅓ of the dry ingredients, beat until incorporated.
26Starting with about ⅓ of the dry ingredients, beat until incorporated.
27Starting with about ⅓ of the dry ingredients, beat until incorporated.
28Then add ⅓ of the liquid ingredients, mixing until the batter comes together.
29Then add ⅓ of the liquid ingredients, mixing until the batter comes together.
30Then add ⅓ of the liquid ingredients, mixing until the batter comes together.
31Continue until all the wet and dry ingredients have been incorporated.
32Continue until all the wet and dry ingredients have been incorporated.
33Continue until all the wet and dry ingredients have been incorporated.
34Using a rubber scraper, fold the dark chocolate chunks into the batter.
35Using a rubber scraper, fold the dark chocolate chunks into the batter.
36Using a rubber scraper, fold the dark chocolate chunks into the batter.
37Distribute the batter evenly between the 3 prepared cake tins.
38Distribute the batter evenly between the 3 prepared cake tins.
39Distribute the batter evenly between the 3 prepared cake tins.
40Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
41Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
42Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
43Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
44Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
45Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
46Once the cakes have cooled, loosen the edges using a butter knife.
47Once the cakes have cooled, loosen the edges using a butter knife.
48Once the cakes have cooled, loosen the edges using a butter knife.
49Then place a large plate over the tin and invert to release the cake from the pan.
50Then place a large plate over the tin and invert to release the cake from the pan.
51Then place a large plate over the tin and invert to release the cake from the pan.
52Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely.
53Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely.
54Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely.
55Repeat for the remaining two layers.
56Repeat for the remaining two layers.
57Repeat for the remaining two layers.
58While your cakes are cooling, prepare the buttercream.
59While your cakes are cooling, prepare the buttercream.
60While your cakes are cooling, prepare the buttercream.
61In a large bowl, beat together the butter and vanilla.
62In a large bowl, beat together the butter and vanilla.
63In a large bowl, beat together the butter and vanilla.
64Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
65Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
66Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.