Novi Stout Cake with Butterscotch Sauce

1. Preheat oven to 180°C.
2. With an electric mixer, beat 450g Stork and sugar until thick and light coloured.
3. Add eggs (one at a time), continuing to beat with the electric beater.
4. In another bowl whisk the stout and cocoa.
5. In a third bowl, sift the flour, bicarbonate of soda and baking powder.
6. Beat in the flour and stout mixture, one quarter at a time each.
7. When thoroughly mixed, divide the batter by 4 and cook each batter in a separate
   tin (or wait and cook one at a time).
8. Cook for 30 minutes.
9. Cool for 10 minutes.
10. To make the butter scotch sauce, cook the sugar on medium heat until caramelised.
11. Add 100g Stork and stir. Set to cool.
12. Add the cream and stir.
13. To make the buttercream, melt the chocolate using the bain marie method.
14. In a small bowl, beat 250g Stork until thick and lightly coloured. Add the icing sugar and milk. Continue to beat. Add the melted chocolate.
15. Layer the cakes with buttercream between each layer. Gently pour the butterscotch
    sauce over the stout cake and decorate as desired.

Original recipe by OMGFoodMalta.