Chocolate Stout Coffee Cake (Print Version)
# Ingredients:
01 -
1 and 1/2 cups dark stout beer (Guinness preferred).
02 -
1 and 1/2 cups cold unsalted butter.
03 -
1 cup unsweetened cocoa powder.
04 -
3 cups all-purpose flour.
05 -
3 cups white sugar.
06 -
2 and 1/4 teaspoons baking powder.
07 -
1 teaspoon salt.
08 -
3 large eggs at room temperature.
09 -
2/3 cup sour cream.
10 -
1 and 1/2 teaspoons pure vanilla extract.
11 -
1 and 1/2 cups softened unsalted butter for frosting.
12 -
2 cups powdered sugar.
13 -
1 and 1/2 tablespoons espresso powder.
14 -
1 tablespoon water.
15 -
1 teaspoon vanilla extract for frosting.
# Instructions:
01 -
Heat oven to 350°F. Get two 9-inch cake pans ready with butter and flour, plus parchment paper on bottom.
02 -
Warm beer and butter in a pot until melted and bubbling. Mix in cocoa powder until smooth. Let cool.
03 -
Combine flour, sugar, baking powder and salt in a bowl.
04 -
Whisk eggs, sour cream and vanilla in mixer bowl. Add cooled beer mixture.
05 -
Slowly mix in dry ingredients until batter is smooth.
06 -
Pour into pans. Bake 35-38 minutes until done. Cool 10 minutes in pans, then remove.
07 -
Beat butter and powdered sugar until fluffy. Mix espresso powder with water, add with vanilla. Beat until smooth.
08 -
Layer cakes with frosting between. Cover top and sides with remaining frosting. Add sprinkles if desired.
# Notes:
01 -
Original recipe from King Arthur Flour.