Chocolate Milk Stout from 4 Hands lends a distinct flavor to this dense, rich cake, and the buttercream was enhanced with Kaldi's Coffee Roasting Co.'s Breakfast Blend.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Feast Your Eyes episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines and cookware and kitchen gadgets provided by IKEA with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Chocolate Stout Layer Cake with Coffee Buttercream
Recipe by Catherine Neville
Yield | 1 3-layer cake |
- 2 cups stout
- 2 cups (4 sticks) unsalted butter
- 1 ½ cups unsweetened cocoa powder
- 4 cups all-purpose flour
- 4 cups sugar
- 1 Tbsp baking soda
- 1 ½ tsp salt
- 4 large eggs
- 1 ⅓ cups sour cream
- 3 cups confectioner’s sugar
- 2 Tbsp unsweetened cocoa powder
- ⅔ cup unsalted butter, room temperature
- 2 Tbsp strong coffee
| Preparation | Preheat the oven to 350°F.
Prepare 3 8-inch cake pans with butter and flour and then line them with parchment paper circles.
Heat stout and butter in a saucepan until butter is melted and then remove from heat. Stir in cocoa powder, whisking until smooth. Allow to cool to room temperature.
In a bowl, whisk together flour, sugar, baking powder and salt. In a separate large bowl, beat the eggs and sour cream and then add the reserved cocoa mixture, stirring until fully incorporated and then add the flour mixture and mix until fully blended. Do not overmix.
Pour batter into the three prepared pans and bake for 45 to 50 minutes. Cool for at least 10 minutes and then turn the cakes out of their pans. Allow to cool completely before assembling and frosting the cake.
While the cakes are baking, make the frosting. Stir confectioner’s sugar and cocoa powder together in a bowl. In a separate large bowl, beat butter until creamy, about 5 minutes, and then add the sugar mixture, a little at a time, until fully incorporated. Stir in the coffee and beat until fluffy and smooth.
| Assembly | Using a thin serrated knife, trim each layer so they are flat. Line the edges of a cake plate or stand with parchment or waxed paper. Put a dollop of frosting on the plate and then place one layer upside down on top. Spread 2/3 cup of icing over the first layer and then top with another layer, again top side down, and repeat with the third layer.
Frost the cake first with a crumb layer and then a second, thicker layer of icing. Remove parchment or waxed paper from the plate and serve.