Chocolate Fudge Cake

Preheat the oven to 325˚F (160˚C). Line the bottom of two 9-inch cake pans with parchment paper, and lightly grease and flour the sides. Set aside.

In a large measuring cup, combine stout, vanilla extract and Nescafé. Slowly pour the Evaporated Milk to this mixture (to prevent it from bubbling over) and set aside.

In a large bowl, sift cocoa powder, flour, salt, baking soda and baking powder. Whisking to combine, set aside.

With a stand/hand mixer beat butter and sugar on medium speed until light and fluffy. Scraping down the sides when necessary

Add eggs one at a time ensuring each egg is well combined, before the next addition

Add the mayonnaise and beat until smooth and creamy

Beginning and ending with the flour mixture, add both flour and stout mixtures to the butter mixture ¼ cup at a time until all ingredients have been incorporated.

With a spatula, gently fold the dark chocolate chunks into the batter.

Evenly distribute the batter into the two prepared pans and bake for 45 minutes – 1 hour or until a toothpick inserted into the middle of the cake comes out clean.

Remove from the oven and cool completely.

Chocolate Ganache Preparation

Heat Evaporated Milk until almost boiling. Pour hot Milk over chocolate chips and let stand for 30 seconds, and then stir. Whisk in butter until completely mixed. Let cool until spreading consistency.

Assembly:

On a large plate, place one layer of cake. Pour a thin layer of ganache and spread evenly over the top of the cake.

Place the second layer of cake on top the first and repeat.

Gently spread the remaining ganache around the sides. Until the cake is completely covered.

Place in the refrigerator for 30 minutes or until ganache sets. Serve chilled.