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Decadent Triple Chocolate Stout Cake with Espresso Buttercream

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A rich and moist triple chocolate cake infused with dark stout beer and topped with a smooth, slightly bitter espresso buttercream. Perfect for special occasions or indulgent everyday treats.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) dark stout beer (e.g., Guinness)
  • 3/4 cup (170 g) unsalted butter, melted and slightly cooled
  • 1 3/4 cups (350 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (170 g) bittersweet or semisweet chocolate chips
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 3 1/2 cups (440 g) powdered sugar, sifted (for buttercream)
  • 2 tablespoons espresso or strong brewed coffee, cooled (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (optional, for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the stout beer, melted butter, sugar, eggs, and vanilla extract until smooth.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  5. Fold in the chocolate chips carefully to distribute evenly without deflating the batter.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the espresso buttercream, beat the softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add the powdered sugar on low speed to avoid a sugar cloud.
  11. Add the cooled espresso, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until fluffy, about 3-5 minutes.
  12. Place one cake layer on a serving plate and spread a generous layer of buttercream on top.
  13. Place the second cake layer over the frosting and cover the entire cake with the remaining buttercream.
  14. For a smooth finish, dip a spatula in hot water, dry it, and gently run it over the frosting.
  15. Serve the cake at room temperature for best texture and flavor.

Notes

Use Guinness or a similar smooth Irish stout for best flavor. Let melted butter cool before mixing with eggs to avoid cooking them. Toss chocolate chips in flour before folding in to prevent sinking. Fresh espresso is preferred for buttercream but strong brewed coffee or instant espresso powder works. Chill cake before frosting for easier application. Serve at room temperature for best texture. Refrigeration can harden buttercream; remove cake 30 minutes before serving.

Nutrition

Keywords: chocolate cake, stout cake, espresso buttercream, triple chocolate, rich chocolate dessert, easy chocolate cake, party cake

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