Stout Cake Coffee Frosting (Print Version)
# Ingredients:
→ Chocolate Stout Cake Base
01 -
1 cup dark cocoa powder
02 -
1½ cups of cold unsalted butter
03 -
1 teaspoon table salt
04 -
1½ cups stout beer (try Guinness)
05 -
⅔ cup sour cream, unsweetened
06 -
1½ teaspoons of vanilla flavoring
07 -
3 cups regular granulated sugar
08 -
2¼ teaspoons baking powder
09 -
3 cups plain white flour
10 -
3 fresh large eggs, room temperature
→ Coffee Frosting
11 -
1 tablespoon water, just enough for dissolving
12 -
1½ tablespoons powdered espresso
13 -
1 teaspoon vanilla essence
14 -
1½ cups of softened butter
15 -
Chocolate sprinkles for decoration (optional)
16 -
2 cups powdered sugar
# Instructions:
01 -
In a pan, warm up the butter and stout beer until melted and just about to bubble. Stir in the cocoa powder until it’s smooth. Leave it alone until it cools completely.
02 -
Whisk sour cream, eggs, and vanilla in a bowl. Separately, mix the dry ingredients together. Combine the wet ingredients with the cooled beer blend, then carefully stir in the dry mixture until it’s smooth.
03 -
Divide the batter into two round 9-inch pans. Bake at 350°F for around 35-38 minutes. When done, leave the layers to cool fully.
04 -
Beat butter and sugar together until it's light and fluffy. Dissolve espresso powder in the water, then blend it in with vanilla essence until mixed well.
05 -
Spread frosting between the layers. Use more frosting to cover the top and sides. Toss on some chocolate sprinkles if you feel fancy.
# Notes:
01 -
Make sure the 9-inch pans are 2 inches deep or more
02 -
Inspired by a King Arthur Flour idea
03 -
Includes alcohol from the stout beer