Chocolate Stout-Style Cake with Irish Buttercream
This rich chocolate cake features deep cocoa flavor enhanced with a stout-style malt taste, creating an incredibly moist and decadent dessert. Finished with a smooth and creamy Irish-style buttercream frosting, this cake is perfect for celebrations, holidays, or whenever you want a bold and indulgent chocolate treat.
Ingredients
Chocolate Cake
- 1 cup non-alcoholic stout-style beverage or strong brewed coffee used instead of stout beer
- 0.5 cup unsalted butter cut into pieces
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 cups all-purpose flour
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 2 large eggs room temperature
- 0.66 cup sour cream
- 1 teaspoon vanilla extract
Irish Buttercream
- 1 cup salted Irish butter softened
- 4 cups powdered sugar sifted
- 0.25 cup heavy cream
- 1.5 teaspoons vanilla extract
- 1 pinch salt optional if using unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and lightly dust with cocoa powder.
- In a medium saucepan, combine the non-alcoholic stout-style beverage (or strong coffee) and butter. Heat over medium until the butter melts completely. Remove from heat and whisk in the cocoa powder and sugar until smooth. Let cool for about 10 minutes.
- In a small bowl, whisk together the eggs, sour cream, and vanilla extract. In another bowl, whisk together the flour, baking soda, and salt.
- Stir the slightly cooled chocolate mixture into the egg mixture until combined. Pour this mixture into the bowl with the dry ingredients and mix gently until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the cake to cool completely before frosting.
- For the buttercream, beat the softened Irish butter until light and fluffy. Gradually add powdered sugar on low speed. Mix in vanilla extract and slowly add heavy cream until the frosting becomes smooth and spreadable.
- Spread the buttercream evenly over the cooled cake, creating decorative swirls if desired. Slice and serve.
Notes
Ensure eggs, sour cream, and butter are at room temperature for the smoothest batter. The cake can be baked a day ahead and stored covered at room temperature before frosting. For decoration, sprinkle chocolate shavings over the buttercream.
