Stout Chocolate Cake isn't referring to the size of the cake but the flavoring—a bottle of dark beer is stirred into the batter. A good chocolate stout cake should be rich, nutty, and dark, but not too overpowering, and this cake is exactly that.
Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine cake flour and next 5 ingredients; add to butter mixture alternately with beer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 8-inch round cake pans.
Bake 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Chocolate Ganache Frosting between layers and on top and sides of cake. Spread Cream Cheese Frosting on top of cake. Garnish, if desired.
This cake was too sweet. Will not make again.