1-Preheat and prepare pans: Start by preheating your oven to 350°F (175°C) and greasing either four 6-inch cake pans or two 8-inch ones for that perfect layered effect. This preparation ensures your cake comes out tall and impressive if you use the smaller pans.

2-Make the stout and cocoa mixture: In a saucepan, bring the 1 cup of stout beer and 3/4 cup of softened unsalted butter to a boil, then whisk in 3/4 cup of unsweetened cocoa powder until smooth, and let it cool slightly. Meanwhile, sift together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of fine sea salt in a separate bowl. Using a different bowl, whisk 2 eggs with 1 1/2 cups of granulated sugar, then stir in 1/2 cup of Greek yogurt and 1 teaspoon of vanilla extract.

3-Combine and bake: Combine the cooled stout mixture with the egg mixture, followed by the sifted dry ingredients and 1/2 cup of hot coffee, mixing until just combined to keep the batter light. Pour the batter evenly into your prepared pans and bake for about 20 minutes, or until a toothpick inserted comes out clean. While the cake bakes, you can prepare the other elements like the buttercream and ganache.

4-Prepare the salted caramel Swiss meringue buttercream: For the salted caramel Swiss meringue buttercream, heat 4 egg whites and 1 cup of granulated sugar to 140°F (60°C) over a double boiler, then whip to stiff peaks, gradually adding 1 1/4 cups of softened unsalted butter while mixing. Stir in 1/2 cup of caramel sauce and 1 teaspoon of vanilla extract for that signature flavor. To make the salted caramel sauce, melt 1 cup of sugar in a saucepan over medium heat until amber, then add 1/2 cup of heavy cream and 1 teaspoon of kosher salt, followed by 5 tablespoons of unsalted butter, and bring to a gentle boil before removing from heat.

5-Prepare the chocolate ganache and simple syrup: The chocolate ganache involves heating 80 grams of heavy cream and pouring it over 80 grams of chopped dark or semi-sweet chocolate, stirring until smooth. For the simple syrup, dissolve 1/4 cup of granulated sugar in 1/4 cup of water over heat. Once everything is ready, assemble the cake by brushing each layer with the simple syrup to maintain moisture, then spread the buttercream between layers, frost the outside, and drizzle with ganache for a professional finish.