I’ve been in a cake-y mood lately.
After throwing out an entire cake I got back on the horse and made another cake this past weekend. Luckily, the recipe for this cake is basically foolproof and I already knew I loved it. Sometimes that’s what you have to do after something doesn’t turn out. Go back to the tried and true. And enjoy the hell out of it. Now, while this cake tastes amazing it didn’t turn out as aesthetically pleasing as I would have liked. It took all of my willpower to just say it is what is it and stop messing with it.
Again, not the prettiest cake in the world, but good lord is it tasty. Obsidian Stout beer is added to the cake batter and it’s topped off with my most favorite of buttercream frostings: Espresso Buttercream. The original recipe for the cake is from Liv for Cake and I’ve used it before here, here and here. It’s easy to whip together and I’m so glad I found it. For this cake I played around a bit with a couple things. I used Obsidian Stout in place of the buttermilk and I replaced a portion of the cocoa with black cocoa I received for Christmas. Unbelievably good I tell you. The espresso buttercream takes it over the top. I have included a “loose” recipe for the espresso buttercream. Depending on your taste and preferences you may not like as much espresso/coffee flavoring or you may want more. Start small and go from there. You can always add more, you can never take it back out once you’ve added too much.
Stout Chocolate Cake
adapted from Liv for Cake
Cake
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-process cocoa
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup Stout beer (I used Deschutes Brewery Obsidian Stout)
3/4 cup brewed coffee
2 eggs
2 tsp vanilla extract
Preheat oven to 350 degrees. Grease 3-6″ round baking pans and line with parchment paper.
Place all dry ingredients (flour through salt) in the bowl of a stand mixer and stir to combine.
In a medium bowl whisk together all wet ingredients (if coffee is hot, pour into wet mixture slowly while whisking to avoid scrambling the eggs).
Add wet ingredients to dry and mix on medium speed for about 2-3 minutes. Batter will be thin.
Pour evenly into prepared pans.
Bake for 20 minutes and rotate pans in the oven.
Continue baking for another 10-15 minutes, until a toothpick or cake tester comes out clean.
Espresso Buttercream
1 pound unsalted butter (4 sticks) (I use half salted and half unsalted so I don’t add any additional salt)
5-6 cups powdered sugar
2-3 tsp vanilla extract
1-2 tsp coffee extract
3-4 heaping tsp instant espresso powder
2-ish tsp heavy cream
Beat butter on medium to medium high speed until pale and creamy. Add powdered sugar a cup or two at a time and continue beating. Combine extracts and espresso powder and mix to dissolve. After powdered sugar is completely incorporated drizzle in the extract mixture. Continue beating until light and fluffy. Add heavy cream if buttercream is still too stiff.
I told you the buttercream was a loose recipe. I have also used instant coffee powder, usually a Starbucks dark roast along with the espresso powder just to round out the flavor a bit. Again, depending on your tastes, start with small amounts of everything and add as you go. The heavy cream is optional but I really love it in buttercream. It smooths out the flavors and lightens it up a bit.
I have also noticed that besides being in a cake-y mood, I am also in the mood to add beer and booze to all my baked goods. Which, is not always a bad thing. So look out for more booze infused sweets in the future!!
Ann