Black Velvet Cake for 14 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large saucepan over medium heat, combine the dark stout and 225g cubed butter. Heat until the butter is fully melted.
3. Whisk in 80g black cocoa powder, granulated sugar, and brown sugar until smooth. Remove from heat and allow to cool for 10 minutes.
4. In a separate bowl, whisk together the sour cream, eggs, and vanilla bean paste until no streaks remain.
5. Slowly pour the cooled stout-cocoa mixture into the egg mixture, whisking constantly to create a stable emulsion.
6. Sift the flour, baking soda, and 1/2 tsp salt directly over the wet ingredients. Fold gently until just combined.
7. Divide the batter evenly between the prepared pans. Bake for 35 minutes or until a skewer inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Prepare the frosting: Beat the cold cream cheese and 175g softened butter in a stand mixer with a paddle attachment until smooth. Sift in powdered sugar and 40g black cocoa. Add 1 tsp salt and optional gel coloring. Beat on medium-high until light and fluffy.
10. Frost the cooled cake layers generously using an offset spatula.