Description
This rich and moist Chocolate Stout Cake is infused with the deep flavors of dark beer and topped with raspberries and cream for a stunning dessert.
Ingredients
Scale
For the Cake:
- 9 ounces (250 ml) Guinness beer (the rest of the can is for you to sip)
- 1 cup + 1 tablespoon (250 grams) unsalted butter
- Scant 1 cup (80 grams) unsweetened cocoa powder
- 2 cups (400 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup (150 ml) buttermilk
- 2 1/4 cup (280 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Frosting:
- 4 tablespoons (55 grams) unsalted butter, softened to room temperature
- 4 ounces cream cheese, very softened to room temperature
- 2 1/2 cups (300 grams) powdered sugar
- 1–2 tablespoons Baily’s Irish cream (or heavy cream)
- Cocoa powder, for dusting
- Fresh raspberries for decorating
- Store-bought meringues, for decorating
Instructions
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan, line the bottom of the pan with parchment paper and lightly grease the parchment paper. Set the pan aside.
- In a small saucepan over medium-low heat combine Guinness and butter. Swirl around the pan until the butter has melted. While the butter melts whisks together the cocoa powder and sugar in a large bowl.
- Pour the melted butter mixture into the cocoa and sugar mixture and whisk to combine. The chocolate mixture should cool as it’s whisked but just make sure it’s cooled to mostly room temperature before using a hand mixer to beat in the eggs, vanilla extract and buttermilk on medium speed.
- In a small bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Add the dry ingredients to the wet and beat to combine on low speed until combined, then whip on medium speed for 1 minutes. Pour into the prepared pan and bake for 35-40 minutes until the cake bounces back when lightly pressed or a toothpick stuck in the middle of the cake comes out clean or with a few moist crumbs. Allow the cake to cool for 30 minutes before running a cake knife between the cake and the pan and loosening the spring form.
- While the cake cools, make the frosting. In a medium bowl beat the butter until softened around the bowl. Add the softened cream cheese and beat until combined. Add the powdered sugar and a splash of Baily’s or cream to the mixture. Beat until smooth and spreadable.
- Place the cooled cake on a plate and smooth generously with cream cheese frosting. Just before serving, dust with cocoa powder and top with raspberries and meringues.
- Store any leftovers wrapped loosely in the refrigerator for up to 4 days.