Chocolate Stout Cake
Rich, moist, and deeply chocolatey, this Chocolate Stout Cake transforms a bottle of Guinness into pure dessert magic! The dark stout beer adds incredible depth to the chocolate, creating an intensely flavored cake that's surprisingly light in texture. Topped with silky Irish cream buttercream, it's perfect for St. Patrick's Day celebrations or winter gatherings!
Servings: 10 slices
Ingredients
- 1 cup extra stout beer such as Guinness
- 12 tablespoons unsalted butter
- ⅔ cup unsweetened cocoa powder
- 1 tablespoon Dutch-processed cocoa powder optional
- 1 tablespoon instant espresso powder optional
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 ¾ cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
Irish Cream Buttercream
- ½ cup (1 stick) unsalted butter softened
- 2 cups powdered sugar
- ¼ teaspoon salt
- 2 tablespoons Irish cream liqueur such as Bailey's
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan with butter or shortening. Set it aside.
- In a small saucepan over medium heat, combine the Guinness and butter. Once the butter melts, whisk in both cocoa powders and espresso powder until smooth. Remove from heat and pour it into a large mixing bowl.
- Whisk the sugar and vanilla extract into the cocoa and stout mixture. Beat in the eggs, one at a time, until they are just incorporated. Set the bowl aside.
- In a separate small or medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the cocoa mixture until just combined, being careful not to overmix. Mix in the sour cream until well combined and the batter is smooth. A few small lumps are fine.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- For the buttercream, beat the softened butter until creamy in a large bowl. Gradually add powdered sugar and salt, beating until smooth. Add Irish cream liqueur and beat until light and fluffy. Once the cake is completely cool, frost as desired.
Notes
- Storage: The cake can be stored at room temperature when stored in an airtight container or covered in plastic wrap for up to 3 days. Alternatively, you can cover the cake with plastic wrap, and store it in the fridge for up to 5 days.
- Freeze: Freeze the cake before adding the buttercream frosting by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Make the buttercream frosting fresh.
Nutrition
Calories: 575kcal | Carbohydrates: 77g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 345mg | Potassium: 180mg | Fiber: 3g | Sugar: 55g | Vitamin A: 868IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 2mg
Find it online:
www.soulfullymade.com/chocolate-guinness-stout-cake/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/chocolate-guinness-stout-cake/