Fudgy Chocolate Stout Cake

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 7 tablespoons cocoa powder, not dutched
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Guinness Stout (not vegan) or Lagunitas Imperial Stout (vegan)
• 1/2 cup espresso or strong coffee
• 1/4 cup water
• 2 teaspoons vanilla
• 1 teaspoon apple cider or white vinegar
• 1/2 cup vegetable oil (a scant half-cup)

1. Preheat oven to 350 degrees F. Set oven rack to middle. Grease an 8" cake pan with cooking spray, then line with parchment and lightly spray the parchment. (This is in case you decide to remove cake from pan and frost completely. But usually we just frost the top and eat it right out of the pan.)
2. Whisk flour, sugar, cocoa, baking soda and salt in a medium bowl. Now sift it all. You'll thank yourself for this extra step later when your cake is free of baking soda lumps (this I know for fact.)
3. In a measuring cup, mix together stout, coffee, water, vanilla and vinegar. Stir into the flour mixture a few turns, then add your oil and stir until you have a smooth batter.
4. Pour into prepared pan. Place in oven and bake for 30 to 35 minutes. Check with cake tester, which should come out very slightly moist. Remove from oven and let cool on rack.
5. Turn out onto cake plate. Peel off the parchment and lick off the stuck-on fudgy layer - I won't tell. Dust cake with powdered sugar, or cover with frosting. Enjoy with a cold glass of milk!
6. Alternatively, this recipe makes 1 dozen cupcakes. Bake for 18 - 23 minutes. Cool cupcakes. Frost with your favorite frosting or dip tops into a simple icing made of confectioner's sugar, cocoa powder and coffee. Decorate top with a fresh coffee bean while icing is still tacky.

flour, sugar, cocoa powder, baking soda, salt, stout, espresso, water, vanilla, apple cider, vegetable oil

Taken from food52.com/recipes/3057-fudgy-chocolate-stout-cake (may not work)