Introduction
Indulge in the decadent depths of this Chocolate Stout Layer Cake with Chocolate Frosting. This isn’t your average chocolate cake. It’s a rich, complex symphony of flavors, where the robust notes of chocolate stout intertwine with the velvety smoothness of dark chocolate. The result is a cake that’s both deeply satisfying and surprisingly light, thanks to the airy texture of the layers.
Ingredients
- 3 ounces unsweetened chocolate, chopped
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) salted butter, room temperature
- 1 1/4 cups plus 3 tablespoons sugar
- 3 large eggs, separated
- 3/4 cup chocolate stout, regular stout, or porter
- 2/3 cup freshly brewed strong coffee
- 1 pound bittersweet chocolate (54% to 60% cacao), chopped
- 2 cups heavy whipping cream
- 1 teaspoon instant espresso powder
Instructions
Jump to Recipe
Get Started: Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment.
Prepare the Chocolate: Place chopped chocolate in a medium metal bowl. Set the bowl over a saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
Make the Cake Batter:
- Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend.
- Using an electric mixer, beat butter and 1 1/4 cups sugar in a large bowl until fluffy and pale yellow, about 2 minutes.
- Add egg yolks 1 at a time, beating until well blended after each addition.
- Beat in the lukewarm melted chocolate, then the stout and coffee.
- Beat the flour mixture into the chocolate mixture in 2 additions just until incorporated.
Whip the Egg Whites: Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry.
Combine Batter and Whites: Fold 1/3 of the egg whites into the cake batter to lighten, then fold in the remaining egg whites in 2 additions.
Bake the Cakes: Divide the batter between prepared cake pans (about 3 cups for each); smooth tops. Bake cakes until a tester inserted into the centers comes out clean, about 30 minutes.
Cool the Cakes: Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.
Make the Chocolate Frosting:
- Place chopped chocolate in a medium heatproof bowl.
- Combine whipping cream and espresso powder in a medium saucepan.
- Bring cream mixture to a simmer over medium-high heat, whisking occasionally.
- Pour the cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth.
- Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
Assemble the Cake:
- Using a serrated knife, trim rounded tops from both cake layers so that tops are flat.
- Place 1 cake layer, trimmed side up, on a 9-inch-diameter tart pan bottom or cardboard round, then place on a rack set over a baking sheet.
- Drop 1 1/4 cups frosting by large spoonfuls over the top of the cake layer; spread frosting evenly to edges with an offset spatula or butter knife.
- Top with the second cake layer, trimmed side down.
- Spread the remaining frosting evenly over the top and sides of the cake.
Chill and Serve: Refrigerate the cake for at least 1 hour, but no more than 3 hours before serving.
Extra Information
Tips:
- Use high-quality chocolate and stout for the best flavor.
- If you don’t have chocolate stout, you can use regular stout or porter.
- To ensure the cake layers are even, use a kitchen scale to weigh the batter before dividing it between the pans.
- If you’re short on time, you can use store-bought frosting, but homemade is always best!
Variations:
- For a richer flavor, add 1/2 teaspoon of espresso powder to the cake batter.
- For a more intense chocolate flavor, use 70% cacao bittersweet chocolate.
- Add a layer of whipped cream or ganache between the cake layers for extra decadence.
Serving Suggestions:
- Serve this cake with a dollop of whipped cream and a drizzle of chocolate sauce.
- Pair it with a glass of chilled red wine or a strong cup of coffee.
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Chocolate Stout Layer Cake is a true testament to the power of chocolate. It’s the perfect dessert for any occasion, from casual get-togethers to special celebrations. Give it a try and let me know what you think!