Dad's Decadent Chocolate Stout Cake with Salted Caramel Drizzle

Instructions

1. 11

   Preheat your oven to 180°C (350°F). Grease and flour a 20 cm (8-inch) round cake pan.

2. 22

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.

3. 33

   In a separate medium bowl, combine the stout beer, vegetable oil, hot water, vanilla extract, and eggs. Whisk until well combined.

4. 44

   Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. Be careful not to overmix.

5. 55

   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

6. 66

   Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

7. 77

   While the cake cools, prepare the salted caramel drizzle. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and whisk until smooth. Bring to a gentle boil, then reduce heat and simmer for 3 minutes, stirring occasionally.

8. 88

   Remove from heat and carefully whisk in the heavy cream and sea salt until smooth. Let the caramel cool slightly and thicken.

9. 99

   Once the cake is completely cool, drizzle generously with the salted caramel. Serve and enjoy!