1 c. Dark Stout Beer

1 c. Unsalted Butter (2 sticks)

¾ c. Unsweetened Cocoa Powder

2 c. All Purpose Flour

2 c. Sugar

½ tbl. Baking Soda

1 tsp. This Little Goat went to India

1 1/2  tsp. Kosher Salt

2 ea large eggs

2/3 c. Sour Cream

  1. Preheat oven to 350 degrees. Prepare 2 6” round cake pans by buttering and lining with parchment.
  2. In a sauce pot, combine the stout and butter. Cook over medium heat until the butter melts. Whisk in cocoa powder until smooth. Remove from stove.
  3. Meanwhile, in a large bowl, combing the flour, sugar, baking soda, India spice, and salt. Whisk to combine.
  4. In a separate bowl, combine the eggs and sour cream. Whisk until completely smooth.
  5. Add the chocolate mixture to the egg mixture whisking to combine. When fully mixed, add the flour and stir until fully incorporated. 
  6. Divide batter equally among cake pans. Bake until tester comes our clean, about 30 – 40 minutes. 
  7. Transfer cakes to cooling rack.
  8. To assemble cake, take one cake round and cover top with a good amount of frosting, about ¾ cup. Top with the other round and lightly crumb coat the entire cake with a small amount of frosting, just enough to keep the crumbs at bay when you decorate. Refrigerate 20 minutes. Remove from cooler and frost as desired.


Cream Cheese Frosting

8 oz Cream Cheese

8 oz Unsalted Butter, room temperature

1 c. Powdered Sugar

1 tsp Kosher Salt

1 tsp This Little Goat went to India 

  1. In a standing mixer, combine the cream cheese and butter. Beat until well combined on medium speed. 
  2. Add the powdered sugar on low speed, mixing until well incorporated.
  3. Add the salt and India Spice and beat on high for about 30 seconds until light and fluffy.