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    Home » Layer Cakes » Chocolate Coffee Stout Cake

    January 30, 2017 · Updated June 23, 2021

    Chocolate Coffee Stout Cake

    13 Comments

    · by Amanda Gajdosik

    When people say “beauty is on the inside,” I think they’re talking about cake.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

    Because this cake isn’t the most gorgeous from the outside. Pretty simple, pretty unassuming. But on the inside! Oh, on the inside! Three layers of the delicious chocolate cake sandwiching thick layers of beer chocolate sauce and covered in coffee frosting.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

    I don’t need to tell you about it, I can just show you.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

    LOOK AT IT.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

    I’ve been making some variation of a chocolate stout cake since I was in college. Because the most exciting thing about finally being of legal drinking age was buying booze to bake with. (My desires are very simple.) It’s only taken 4 years, but by golly, I’ve finally nailed it!

    In this variation, I used the Sunday Molè Stout from Weyerbacher, an imperial stout with chocolate, coffee, and spice. This recipe ties all of those things together, but another stout like Founder’s Breakfast or Rogue Chocolate would work too. The possibilities are endless!

    Ooooh, endless cake. Now there’s an idea.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

    Chocolate Coffee Stout Cake

    (makes 1 9-inch 3-layer cake)

    1 cup (2 sticks) unsalted butter

    4 oz. semisweet baking chocolate, finely chopped

    3 ½ cups flour

    ½ cup cocoa powder

    2 tsp. baking powder

    2 tsp. baking soda

    1 tsp. espresso powder

    1 tsp. kosher salt

    1 ½ cups sugar

    3 eggs

    1 tsp. vanilla extract

    1 cup sour cream

    1 ½ cups milk, at room temperature

    1 cup good quality stout, such as Weyerbacher Sunday Molè Stout

    Beer Chocolate Sauce, recipe here

    Coffee Cream Cheese Frosting, recipe follows

    Preheat oven to 350 degrees. Spray 3 9-inch round cake pans with baking spray and line with parchment paper, spraying lightly again.

    In a small saucepan, melt the butter and chocolate together. Remove from heat and allow to cool slightly.

    In a medium bowl, whisk together the flour, cocoa, baking powder, soda, salt, and espresso powder. Set aside.

    In the bowl of a stand mixer, beat the sugar and eggs until pale and thick. Pour in the cooled chocolate and butter mixture, stirring to combine. Stir in the vanilla extract and sour cream, scraping the bowl as necessary.

    Working in three batches, add the dry ingredients, alternating with the milk and beer (So it should go flour, milk, flour, beer, flour). Scrape the bowl to make sure everything in fully incorporated.

    Divide the batter evenly among prepared pans and bake in preheated oven for 30 -35 minutes, or until tops spring back when lightly touched and tester inserted into the center comes out clean.

    Remove to rack and allow to cool in pans for 10 minutes before turning out to cool completely.

    While the cake cools, make the frosting.

    Chocolate Cream Cheese Frosting

    1 cup (2 sticks) unsalted butter, at room temperature

    ½ 8-oz. block cream cheese, at room temperature

    1 2-pound bag of powdered sugar

    2 tsp. vanilla extrac

    2 tsp. espresso powder

    pinch of salt

    ¼ cup milk

    Cream together butter and cream cheese until smooth and fluffy, about 2 minutes. Scrape down bowl and add almost all of the powdered sugar (reserve about 2 cups), vanilla, espresso powder, and salt, and slowly begin to combine. Add milk, one tablespoon at a time, until desired consistency is reached. (I like my frosting to be thick enough that if I swipe a spoon or spatula through it, it stays put.) If necessary, add reserved powdered sugar or more milk until you’re happy!

    Once cake is cooled, slice off any uneven tops to leave you with three level layers. Fill a piping bag with prepared frosting. Place one layer on a cake board and pipe a large ring of icing around the edge. Cover inside of ring with a thin layer of frosting and the fill with the beer chocolate sauce. Top with another layer of cake and repeat process.

    To crumb coat the cake: Place the third cake on top and cover in a generous portion of frosting, pushing over the sides to thinly cover the entire cake. Refrigerate for 30 minutes so frosting sets.

    Cover the cake in whatever frosting remains. Place back in fridge, removing at least 30 minutes before serving. Can be stored for up to three days.

    Alternately, you can bake and freeze the layers – simply wrap tightly in plastic wrap before cool and defrost and frost (ha!) when ready.

    Chocolate Coffee Stout Cake | via Midwest Nice Blog

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    Comments

    1. Jess says

      January 30, 2017 at 5:29 pm

      I dunno, I think it looks pretty amazing both on the inside AND outside. So chocolatey and rich. Coffee and stout is a great flavor combination, this is a fantastic cake 🙂

      Reply
    2. Alexis Lunsford says

      January 30, 2017 at 10:00 pm

      yum!

      Reply
    3. cookandenjoyrecipes says

      January 31, 2017 at 2:36 am

      Great to meet you, as a nominee for my The Blog-ahoilic award. So glad as now I can also follow you.

      Reply
    4. Bernadine says

      January 31, 2017 at 3:53 pm

      Hello! Just wanted to stop by to say I nominated you for an award!! Please check out the link to participate, but it's totally optional 🙂🙂
      https://bernbakes.wordpress.com/2017/01/28/2-awards-blog-aholic-award-blogger-recognition-award-4/

      Reply
    5. NoPlateLikeHome.com says

      February 02, 2017 at 3:51 am

      This looks incredible! Oh my. Give me a fork and a cup of coffee.

      Reply
      • Amanda says

        February 02, 2017 at 1:16 pm

        Right?! Only way to enjoy a dessert - with a nice cup of coffee!

        Reply
    6. Jessica says

      December 31, 2019 at 7:34 pm

      quick question on the cake, what did you use as the crumbs along the bottom outside of the cake?

      Reply
    7. Amanda says

      January 01, 2020 at 5:12 pm

      I use the crumbled cake pieces leftover from leveling off the layers of cake. I just put them in a bowl and crumble them with my fingers before pressing them into the sides. It's one of my favorite ways to decorate a cake! Crushed chocolate cookies could also work.

      Reply

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    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

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