Description
This rich and decadent Chocolate Stout Cake is moist and full of deep chocolate flavor enhanced by the addition of stout beer. Topped with a smooth and boozy Whiskey Buttercream Frosting, this cake is perfect for celebrations or any occasion craving a luscious dessert with a sophisticated twist.
Ingredients
Scale
Cake
- 1 cup unsalted butter (softened to room temperature)
- 2 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 ¼ cups stout beer
Whiskey Buttercream Frosting
- 1 cup unsalted butter (softened to room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whiskey
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for even baking.
- Prepare Pans: Grease and flour three cake pans, then line the bottom of each pan with round parchment paper to facilitate easy cake removal after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a handheld mixer. Gradually add the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract to combine well.
- Combine Dry Ingredients and Beer: In a separate large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Alternately add the dry mixture and stout beer into the butter mixture on low speed, starting and ending with the dry ingredients. Mix just until ingredients are combined to avoid overmixing.
- Divide Batter: Evenly divide the cake batter among the three prepared cake pans, smoothing the tops to ensure even layers.
- Bake Cake: Place the pans in the preheated oven and bake for 22 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Level: Allow the cakes to cool completely in the pans. Once cooled, use a cake leveler to remove the domed tops from each cake layer, creating an even surface for stacking.
- Make Frosting: Cream the butter and powdered sugar together in a mixing bowl until light and fluffy. Add the vanilla extract and whisk in the whiskey gradually, mixing on low speed until the frosting is smooth and spreadable.
- Assemble Cake: Spread a layer of the whiskey buttercream frosting over the first cake layer, then stack the next layer on top. Repeat until all layers are stacked, then frost the top and sides of the cake evenly.
Notes
- Room temperature ingredients help to blend the batter smoothly for better texture.
- Ensure the stout beer is at room temperature to prevent curdling the batter.
- You can adjust the amount of whiskey in the frosting for a milder or stronger flavor.
- For best results, chill the cake slightly before slicing to maintain its shape.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
