Stout Coffee Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Stout Cake Needs
01 -
3 cups granulated sugar
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1½ cups stout beer (try Guinness)
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3 cups all-purpose flour
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1 cup cocoa powder
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1½ teaspoons vanilla extract
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⅔ cup sour cream
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3 large eggs at room temperature
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1½ cups cold unsalted butter
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1 teaspoon salt
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2¼ teaspoons baking powder
→ Coffee-Flavored Buttercream
11 -
chocolate sprinkles, optional
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1 tablespoon water
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1 teaspoon vanilla extract
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1½ cups softened unsalted butter
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2 cups powdered sugar
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1½ tablespoons espresso powder
# Instructions:
01 -
Warm stout beer and butter together till melted and gently bubbling. Stir cocoa powder in off the heat till it's smooth. Let it cool down completely.
02 -
Stir eggs, sour cream, and vanilla in one bowl. In another, mix the dry ingredients. Blend the beer mixture with the eggs and sour cream, then gently fold in the dry mix till it all comes together.
03 -
Grease two 9-inch pans. Divide batter evenly and bake at 350°F for about 35-38 minutes. Let cakes cool fully on a rack.
04 -
Beat the butter and powdered sugar till it's light and airy. Dissolve the espresso powder into water, pour that in with the vanilla, and whip it all together.
05 -
Layer the two cakes with frosting in between. Use any leftover frosting for the sides and top. Add some sprinkles for a fun touch if you'd like.
# Notes:
01 -
You’ll need 9-inch pans that are at least 2 inches tall.
02 -
Adapted from a King Arthur Flour creation.
03 -
Stout beer adds alcohol to this cake.