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Chocolate Stout Cake with Espresso Buttercream

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Rich, moist chocolate cake infused with dark stout beer and layered with creamy espresso buttercream—this indulgent dessert is perfect for Father’s Day!

Ingredients

Units Scale

For the Chocolate Stout Cake:

  • 1 cup stout beer (Guinness or similar)
  • 1 cup unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups granulated sugar
  • 2 large eggs
  • 2/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

For the Espresso Buttercream:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons strong brewed espresso (or coffee)
  • 1/4 teaspoon salt

For the Chocolate Ganache Drizzle (Optional):

 

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream

Instructions

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

  • Make the Cake Batter:

    • In a saucepan, heat stout beer and butter until melted.
    • Whisk in cocoa powder and sugar, then let cool slightly.
    • Beat in eggs, sour cream, and vanilla until smooth.
    • In a separate bowl, whisk together flour, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing until smooth.

  • Bake the Cakes:

    • Divide batter evenly into cake pans.
    • Bake for 30-35 minutes, or until a toothpick comes out clean.
    • Let the cakes cool completely before frosting.

  • Make the Espresso Buttercream:

    • Beat butter until fluffy.
    • Gradually add powdered sugar, then mix in vanilla, espresso, and salt.
    • Beat until light and smooth.

  • Assemble the Cake:

    • Layer the cakes with espresso buttercream between each layer.
    • Frost the outside and smooth with a spatula.

  • Make the Ganache (Optional):

    • Melt chocolate chips with heavy cream, stirring until smooth.
    • Drizzle over the cake for a rich finishing touch.

 

  • Slice and enjoy!

Notes

  • For extra moisture, brush the cake layers with brewed coffee or stout beer before frosting.
  • Store the cake in an airtight container for up to 3 days.

 

  • Substitute Greek yogurt for sour cream if needed.

Find it online: https://yumfoodusa.com/chocolate-stout-cake-with-espresso-buttercream/