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Chocolate stout cake with Irish cream buttercream
Chocolate and stout come together so perfectly for a delicious bite.
YIELDS
5
TO
6
Ingredients
Cake
- 2 cups (260 g) flour
- 2 cups (400 g) sugar
- 3/4 cup (90 g) cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (250 mL) buttermilk
- 1/2 cup (125 mL) vegetable oil
- 2 eggs
- 2 teapoons vanilla extract
- 1/2 teaspoon instant espresso powder
- 1 1/4 (310 mL) cups stout
Buttercream
- 1 cup (224 g) unsalted butter, room temperature
- 1/2 cup (1/2 package) brick cream cheese, room temperature
- 5 cups (650 g) icing sugar, sifted
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons (60 to 75mL) Irish cream or 35% cream
Directions
Cake
- Heat your oven to 350º F and lightly grease two 9-inch round cake pans with non-stick cooking spray. Line the bottom of each pan with a circle of parchment paper and set it aside.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and set aside.
- In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla, and instant espresso powder. Add about a third of the dry ingredients to this wet mixture, mixing until almost combined then stir in half of the stout. Continue with another third of the dry ingredients, the remaining stout, and the remaining dry, mixing after each addition. Alternatively, you can mix everything all at once but it might be a bit tricky to get the mixture going
- Divide the batter between the prepared pans and bake for 30 to 35 minutes or until the center of the cakes is set and springy or a toothpick inserted into the middle comes out clean. Allow the cakes to cool in their pans for at least 20 minutes before turning them out onto a wire rack and cooling them completely to room temperature.
Buttercream
- Beat together the butter and cream cheese using a hand or stand mixer on medium speed, scraping down the bowl a few times to evenly combine. With your mixer on low, beat in the icing sugar about a cup at a time until smooth and creamy, scraping the bowl after each addition.
- Add in the salt and vanilla, turn the mixer up to high, and beat for one minute. Beat in four tablespoons of cream or Irish cream, adding more cream or icing sugar if needed to reach a thick, spreadable consistency. TIP: Any cream liqueur you like will work well in this buttercream.
Assemble and Serve
- Place one of the cooled cakes flat side down onto a cake pedestal or plate and top with a thick layer of buttercream. If you’d like to add any additional fillings, scatter or drizzle over the buttercream.
- Place the second cake flat side up and spread the remaining frosting evenly over the top and sides of the cake.
- Cut. serve and enjoy!
