Chocolate Stout Coffee Cake (Print Version)
# Ingredients:
→ For the Chocolate Stout Cake
01 -
1½ cups stout beer (Guinness recommended)
02 -
1½ cups unsalted butter, cold
03 -
1 cup cocoa powder
04 -
3 cups all-purpose flour
05 -
3 cups granulated sugar
06 -
2¼ teaspoons baking powder
07 -
1 teaspoon salt
08 -
3 large eggs, room temperature
09 -
⅔ cup sour cream
10 -
1½ teaspoons vanilla extract
→ For the Coffee Buttercream
11 -
1½ cups unsalted butter, room temperature
12 -
2 cups confectioner's sugar
13 -
1½ tablespoons espresso powder
14 -
1 tablespoon water
15 -
1 teaspoon vanilla extract
16 -
chocolate sprinkles (optional)
# Instructions:
01 -
Heat stout beer and butter until melted and just simmering. Remove from heat, whisk in cocoa powder until smooth. Cool to room temperature.
02 -
Combine dry ingredients separately. Whisk eggs, sour cream, and vanilla. Mix wet ingredients with beer mixture, then fold in dry ingredients until well combined.
03 -
Pour into two 9-inch cake pans. Bake at 350°F for 35-38 minutes until done. Cool completely.
04 -
Cream butter and sugar until fluffy. Mix espresso powder with water, add with vanilla extract and beat until well combined.
05 -
Layer cakes with frosting between layers. Cover top and sides with remaining frosting. Optionally garnish with chocolate sprinkles.
# Notes:
01 -
Use 9-inch pans at least 2 inches deep
02 -
Recipe adapted from King Arthur Flour
03 -
Contains alcohol from stout beer