- Recipe serves 16 servings
- Prep Time 20 min
- Cook Time 35 min
- Chill Time 45 min
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 3/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 3 large eggs
- 2 tsp. vanilla extract
- 12 ounces dark-style or stout beer
- 2 cups heavy cream
- 3 cups semi-sweet chocolate chips
Preheat oven to 350°. Grease two 9-inch round cake pans. Line bottoms of pans with parchment paper; set aside.
Whisk together flour, cocoa powder, baking soda, baking powder and salt in In medium bowl; set aside.
Beat sugar with I Can’t Believe It’s Not Butter!® Spread in large bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and beer just until blended. Pour batter into prepared pans; smooth tops with spatula.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool pans on wire rack 10 minutes. Remove from pans; remove parchment paper and cool completely.
Meanwhile, bring cream just to the boiling point in small saucepan or in microwave. Pour cream over chocolate chips in medium bowl. Let stand 5 minutes. Stir until smooth. Chill, stirring occasionally, until frosting consistency, about 45 minutes.
Place one cake layer on serving platter. Spread with 1 cup frosting. Top with remaining cake layer; frost with remaining frosting.