Dark Chocolate Stout Cake with Minty Swiss Buttercream & Ganache - CraftBeer.com

Ingredients

• Unsalted butter, softened, for pans
• 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
• 1 1/2 cups all-purpose flour
• 1 1/2 cups natural cane sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp kosher salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm stout (microwave 30-40 seconds)
• 3 Tbsp safflower oil
• 1 Tbsp pure vanilla bean paste
• 1 tsp coffee extract
• 1/2 tsp espresso powder
• 2 egg whites
• 1/2 cup natural cane sugar
• 1 cup (8 ounces) unsalted butter, at room temperature, cubed (cube it while cold, then let it get soft)
• 1/4 cup Irish cream liqueur
• 1 tsp pure mint extract
• green food coloring (optional)
• 1 cup semi-sweet chocolate, chopped (chocolate chips work just fine!)
• 8 ounces heavy cream