Print

Decadent Chocolate Stout Layer Cake Recipe with Easy Espresso Buttercream

chocolate stout layer cake - featured image
Print Recipe

A rich, moist chocolate cake made with stout beer and layered with a velvety espresso buttercream, perfect for special occasions or indulgent treats.

Ingredients

  • All-purpose flour – 2 ½ cups (320 g)
  • Unsweetened cocoa powder – ¾ cup (75 g), natural or Dutch-processed
  • Baking soda – 1 ½ teaspoons
  • Baking powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Stout beer – 1 cup (240 ml), room temperature (e.g., Guinness)
  • Unsalted butter – ½ cup (113 g), melted and slightly cooled
  • Granulated sugar – 1 ¾ cups (350 g)
  • Brown sugar – ½ cup (100 g), packed
  • Large eggs – 2, room temperature
  • Buttermilk – 1 cup (240 ml), room temperature (or milk + 1 tbsp vinegar)
  • Vanilla extract – 2 teaspoons
  • For the Espresso Buttercream:
  • Unsalted butter – 1 cup (227 g), softened
  • Powdered sugar – 4 cups (480 g), sifted
  • Espresso or strong brewed coffee – 2 tablespoons, cooled
  • Vanilla extract – 1 teaspoon
  • Heavy cream or milk – 2-4 tablespoons, to adjust consistency
  • Optional Garnish:
  • Chocolate shavings or cocoa nibs
  • Fresh espresso beans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk until combined and set aside.
  3. In another bowl, whisk melted butter, granulated sugar, and brown sugar until well mixed. Add eggs one at a time, beating after each. Stir in vanilla and buttermilk.
  4. Gradually pour in stout beer, stirring gently. Batter will be thin.
  5. Pour wet mixture into dry ingredients and fold with a spatula just until combined. Avoid overmixing.
  6. Divide batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean or with a few moist crumbs. Rotate pans halfway through baking.
  7. Cool cakes in pans for 15 minutes, then turn out onto cooling racks. Cool completely before frosting, about 1 hour.
  8. For the espresso buttercream, beat softened butter until creamy (about 3 minutes). Gradually add powdered sugar, beating on low speed.
  9. Mix in cooled espresso and vanilla extract. Add heavy cream or milk to reach spreadable consistency. Beat on high for 2-3 minutes until fluffy.
  10. Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top. Add second layer and frost top and sides evenly.
  11. Optionally garnish with chocolate shavings or cocoa nibs. Chill cake for at least 30 minutes before serving.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter to keep the cake tender. Use a stout with rich malt flavors like Guinness. If buttercream is too soft, chill and re-whip. For gluten-free, substitute flour with a blend containing xanthan gum. For vegan, use dairy-free butter, milk substitutes, flax eggs, and vegan stout.

Nutrition

Keywords: chocolate cake, stout cake, espresso buttercream, layer cake, chocolate dessert, easy chocolate cake, beer cake

Find it online: https://magnetmeal.com/decadent-chocolate-stout-layer-cake-recipe-with-easy-espresso-buttercream/