Guinness Stout Cake with Champagne Buttercream

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1/4 cup Unsweetened Cocoa Powder (high-quality Dutch-processed)
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt (fine sea salt)
• 1 1/2 cups Granulated Sugar
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 4 Large Eggs (room temperature)
• 1 cup Stout Beer (e.g., Guinness, at room temperature)
• 2 teaspoons Vanilla Extract
• 1 cup Heavy Cream (for buttercream)
• 3 cups Powdered Sugar (sifted)
• 1/2 cup Unsalted Butter (for frosting) (softened)
• 2 tablespoons Dark Chocolate (finely chopped, melted)

Instructions

1. Prepare Pans

   Preheat the oven to 350°F (177°C). Grease the two 9‑inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.

   Time: PT5M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

   Time: PT5M

3. Mix Wet Ingredients

   In another bowl, beat the softened butter and granulated sugar until pale and fluffy (about 3‑4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract, then slowly whisk in the stout beer until smooth.

   Time: PT10M

4. Combine Wet and Dry

   Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

   Time: PT5M

5. Bake the Cakes

   Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

6. Cool the Layers

   Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges, invert onto a cooling rack, and let cool completely (about 20 minutes).

   Time: PT30M

7. Prepare Buttercream Frosting

   While the cakes cool, beat the softened butter for the frosting until creamy. Gradually add sifted powdered sugar, beating on low speed. Add the melted dark chocolate, heavy cream, and a pinch of salt; beat on high until light and fluffy (about 3‑4 minutes).

   Time: PT15M

8. Assemble and Frost

   Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Place the second layer and frost the top and sides evenly. Smooth with an offset spatula or create a rustic swirl.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

2g