Chocolate Stout Cake

Instructions

1. Preheat your oven to 350 degrees and grease a 10” cast iron skillet and line the bottom with parchment paper.
2. Add a 14 ounce bottle of stout beer into a saucepan and bring to a simmer over medium-high heat. Once simmering, reduce the heat to medium and simmer until the beer is reduced to 1/2 cup in volume.
3. While the beer is reducing, whisk 1 cup of all-purpose flour with 1/2 cup of dark Dutch cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt in a large bowl.
4. In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of reduced stout beer until fully combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Transfer the batter into the prepared skillet.
7. Bake the cake in a 350-degree oven for 34-36 minutes or until a toothpick will come out of the center clean.
8. Transfer the skillet onto a cooling rack and let the cake cool for 10 minutes before transferring the cake directly onto the cooling rack.
9. While the cake is cooling, make the frosting by whipping 8 tablespoons of room temperature butter with 2 tablespoons of heavy cream, 3 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Slowly add 2-3 cups of confectioners sugar until you have the sweetness and consistency you want. Add additional heavy cream to thin, if necessary.
10. Once the cake has cooled fully, add the frosting and enjoy!