Stout Coffee Cake (Print Version)
# Ingredients:
→ Chocolate Stout Cake Ingredients
01 -
1 cup cocoa powder
02 -
1½ cups cold unsalted butter
03 -
1½ cups stout beer (Guinness works well)
04 -
3 cups granulated sugar
05 -
3 cups all-purpose flour
06 -
1 teaspoon salt
07 -
2¼ teaspoons baking powder
08 -
⅔ cup sour cream
09 -
1½ teaspoons vanilla extract
10 -
3 large eggs, brought to room temp
→ Coffee Frosting Ingredients
11 -
1½ cups softened unsalted butter
12 -
2 cups powdered sugar
13 -
1 tablespoon water mixed with espresso powder
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1½ tablespoons espresso powder
15 -
1 teaspoon vanilla extract
16 -
Optional: chocolate sprinkles for topping
# Instructions:
01 -
Warm the beer and butter in a pan until just at a simmer. Stir the cocoa powder in until it’s silky, then set it aside to cool fully.
02 -
Mix dry stuff in one bowl. In a separate bowl, whisk eggs, sour cream, and vanilla. Blend the wet ingredients with the beer mixture first, then gently fold in the dry stuff. Mix until it’s smooth.
03 -
Evenly divide the batter into two 9-inch pans. Put them in the oven at 350°F for about 35 to 38 minutes. Let them cool before using.
04 -
Whip together the butter and sugar until it’s all fluffy. Stir the espresso powder into the water, then add it along with the vanilla extract. Beat everything until creamy.
05 -
Spread the frosting between the cake layers. Cover the top and sides with frosting too. Finish with chocolate sprinkles if you’d like.
# Notes:
01 -
Use 9-inch cake pans that are at least 2 inches deep.
02 -
Based on a King Arthur Flour recipe.
03 -
Alcohol from the beer remains in the cake.