1-To get started, preheat your oven to 350°F and lightly spray the bottoms of two 6-inch cake pans. This step ensures your cake releases easily after baking. Gather all your ingredients so everything is ready to go.

2-Next, pour the stout beer into a saucepan and bring it to a boil, then simmer until it’s reduced to about ¾ cup, which takes 20-30 minutes. This reduces the liquid and concentrates the flavors, making your cake even richer.

3-In a large bowl, sift together the flour, sugar, cocoa powders, baking soda, baking powder, and salt. Sifting helps mix these dry ingredients evenly and removes any lumps for a smooth batter.

4-In another bowl, whisk the vegetable oil, sour cream, vanilla extract, and eggs until well combined. Add this wet mixture to the dry ingredients and stir gently. Then, whisk in the hot reduced stout until the batter is smooth and glossy.

5-Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 28-30 minutes, or until the tops spring back when touched and a toothpick comes out clean. Let the cakes cool in the pans for about 10 minutes before moving them to wire racks.

6-Once cooled, it’s time for the buttercream. Beat the softened butter until smooth, then gradually add the powdered sugar, meringue powder if you’re using it, and salt. Mix in the Irish cream liqueur and beat on medium speed for 4-5 minutes until fluffy. Finish by mixing on low for 1 minute.

7-To assemble, level the cakes if they have domed tops. Apply a thick layer of buttercream between the layers, and frost the top and sides lightly for a naked cake look, or do a full frost with a thin crumb coat, chill for 30 minutes, then add the final layer. Enjoy your High Altitude Chocolate Guinness Cake Recipe right away!