Description
This Chocolate Stout Cake with Coffee Frosting is a decadent dessert featuring moist, chocolate-infused layers enriched with stout beer and topped with silky espresso buttercream. Perfect for celebrations or special occasions, it’s a rich, bold dessert that wows with every bite.
Ingredients
For the Chocolate Stout Cake:
- 1½ cups stout beer (e.g., Guinness)
- 1½ cups cold unsalted butter
- 1 cup cocoa powder
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cup sour cream
- 1½ teaspoons vanilla extract
For the Coffee Buttercream Frosting:
- 1½ cups unsalted butter, room temperature
- 2 cups confectioner’s sugar
- 1½ tablespoons espresso powder
- 1 tablespoon water
- 1 teaspoon vanilla extract
Optional Garnish:
- Chocolate sprinkles
Instructions
- Prepare the Cake Batter
- In a medium saucepan, heat the stout beer and cold butter over medium-low heat until the butter melts.
- Remove from heat and whisk in the cocoa powder until smooth. Let cool to room temperature.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, sour cream, and vanilla extract until smooth.
- Gradually mix the cooled stout mixture into the egg mixture. Slowly fold in the dry ingredients until the batter is smooth and well combined.
- Bake the Cake Layers
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Divide the batter evenly between the prepared pans.
- Bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coffee Buttercream Frosting
- Beat the butter and confectioner’s sugar together in a large mixing bowl until light and fluffy, about 3–4 minutes.
- Dissolve the espresso powder in 1 tablespoon of water.
- Add the dissolved espresso and vanilla extract to the butter mixture. Beat until smooth and creamy.
- Assemble the Cake
- Place one cake layer on a serving plate or cake board. Spread a generous layer of coffee buttercream over the top.
- Add the second cake layer and spread more frosting on top.
- Frost the sides of the cake with the remaining buttercream, smoothing it out with a spatula.
- Garnish with chocolate sprinkles, if desired.
Notes
- Allow the stout mixture to cool completely before adding to the egg mixture to prevent curdling.
- Use room-temperature butter for smooth frosting.
- For a polished look, chill the cake after the crumb coat and apply a final layer of frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American