Chocolate Stout Cake with Coffee Frosting
Featuring Guinness in the actual cake, this Chocolate Stout Cake is quite delicious! Pair it with a coffee frosting, though? Now you're talking!
Servings: 16 servings
Calories: 548kcal
Ingredients
For the Chocolate Stout Cake
- 1½ cups stout beer I used Guinness
- 1½ cups unsalted butter cold
- 1 cup cocoa powder
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2¼ tsp baking powder
- 1 tsp salt
- 3 large eggs room temperature
- ⅔ cup sour cream
- 1½ tsp vanilla extract
For the Coffee Buttercream
- 1½ cups unsalted butter room temperature
- 2 cups confectioner’s sugar
- 1½ Tbsp espresso powder
- 1 Tbsp water
- 1 tsp vanilla extract
- {optional} chocolate sprinkles
Instructions
For the Chocolate Stout Cake
- Preheat oven to 350°F.
- Grease and flour (2) 9” cake pans. Line bottoms of the pans with parchment paper. Set pans aside. (Note: Make sure the pans are at least 2” deep.)
- Using a large saucepan, add beer and butter; place over medium heat until butter has fully melted and mixture just begins to simmer.
- Remove pan from heat and whisk in the cocoa powder until mixture is smooth. Set pan aside to cool to room temperature.
- Using a large bowl, sift together the flour, sugar, baking powder and salt; set bowl aside.
- In a separate bowl, whisk together eggs, sour cream and vanilla extract. Transfer this mixture into the bowl of a countertop mixer.
- Add the beer-cocoa mixture; stir on low speed until well combined.
- Add the flour mixture; stir on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl.)
- Pour batter evenly into the prepared pans.
- Bake at 350°F for 35-38 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.
- Let cakes cool in pans for 10 minutes before transferring to a cooling rack until completely cool.
For the Coffee Buttercream
- Using a countertop mixer, cream together the butter and confectioner’s sugar until light and fluffy.
- Using a small bowl, whisk together the espresso powder and water. Add this mixture and the vanilla extract to the bowl; mix until well combined.
- Place one cake layer on large platter. Spread ~¾ cup of frosting on top. Place 2nd layer of cake on top. Use remaining frosting on top and sides of cake.
- {Optional} Garnish top of cake with chocolate sprinkles.
Notes
Cake recipe credit: King Arthur Flour
Nutrition
Calories: 548kcal | Carbohydrates: 75g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 172mg | Potassium: 217mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
