A cake that won’t soon be forgotten. The stout adds depth to this extremely moist cake. Leave the cake naked with the sweet cream icing, or splurge and top it all off with this incredibly simple sea salt and bourbon caramel | HOMEMAYD of course!
Preheat oven to 350 degrees Fahrenheit; and prepare three 6 inch pans with butter and a light dusting of flour.
Place butter into small skillet and heat until golden brown in color. Then whisk in cocoa powder. Set aside.
In large mixing bowl add | flour, baking soda, baking powder, and salt. Whisk. Then add on top of the dry mixture | the stout beer, eggs, milk, vanilla, vinegar, and the butter and cocoa mixture. Whisk everything together for about 3 mintues.
Measure 1 1/4 of batter for each cake pan |three pans| and bake for 30 minutes.
Place sugar in medium size skillet and shake to disperse the sugar over the pan creating an even layer. Heat sugar over medium flame for about 10 minutes until the sugar dissolves and turns into a rich copper color | like a penny. If there are areas of the sugar that are taking longer to dissolve, gently fold those areas into the quicker cooking sugar with a rubber spatula.
In a separate pan gently warm the cream and the butter over low heat until the butter is melted and the mixture is just slightly warm.
Once the 10 minutes is up and the sugar is copper in color, turn all burners off and pour the butter and milk mixture into the sugar | whisk constantly. The mixture will rapidly bubble. Once the butter and milk are thoroughly combined with the sugar, turn the flame back on low for a few minutes more and whisk in salt and bourbon. The caramel will continue to thicken as it cools. Use immediately; or store in a glass jar in fridge for about one month.
Place mascarpone cream cheese in mixing bowl and whisk in honey, milk, and vanilla. Use immediately; or the icing can be kept refrigerated for two weeks.
Once all layers of the cake are cooled, flip all the layers over. The bottoms will now act as the tops to create a nice flat surface for decorating. If when baking the centers of the cakes rounded, level the cakes out with a sharp knife.
For a naked cake use a large icing knife, apply a quarter of the icing in between the layers; then the remainder to the outside of the cake. Slather the cake with the icining, then continue to scarpe the cake until desired rustic, naked look.