Chocolate Cream Stout Cake with Chocolate Buttercream

Ingredients

Chocolate Cream Stout Cake

2 cups King Arthur Flour All Purpose Flour

2 cups Wholesome granulated sugar

3/4 cup Ghirardelli 100% Unsweetened Cocoa Powder

1 1/2 tsp. Bob’s Red Mill baking soda

1 tsp. Café Altura Instant Organic coffee

3/4 tsp. Kosher salt

1 cup Organic Valley butter, softened to room temperature

2 Happy Egg Co. eggs

1 tsp. Frontier Co-op vanilla extract

2/3 cup Organic Valley sour cream

1 cup Ozark Cream Stout

Chocolate Buttercream

2 cups Organic Valley unsalted butter, softened

6 cups Wholesome powdered sugar

1 1/4 cups Ghirardelli 100% Unsweetened Cocoa Powder

1 tsp. Kosher salt

2 tsp. Frontier Co-op vanilla extract

6-8 Tbsp. Ozark Mountain Creamery whole milk

Preparation

Chocolate Cream Stout Cake

Step 1

Heat oven to 350°F. Grease (2) 9-inch round baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the flour, sugar, cocoa powder, baking soda, instant coffee, and salt. Mix on low until dry ingredients are thoroughly combined.

Step 2

Add in your butter and mix until just combined and resembles almost wet sand.

Step 3

Add your eggs in one at a time until combined. Add in vanilla.

Step 4

Add in your sour cream, mix to combine.

Step 5

Finally, add in your Ozark Cream Stout, mix until just combined.

Step 6

Pour batter evenly into the 2 pans. Pour half of the batter in each one.

Step 7

Bake in preheated oven for 35-40 minutes, or until a wooden toothpick inserted in center comes out clean.

Step 8

Cool 10 minutes in pan, remove from pan and allow to cool completely.

Step 9

Stack the cakes and cut a 2 inch strip out of the middle of the cakes.

Step 10

Add a small dollop of frosting to the plate or serving dish you will be serving the cake from.

Step 11

Place the bottom 2 halves together (should look like a football), frost that layer.

Step 12

Place the second layer on top and frost that.

Step 13

Pipe a line and laces in the middle of the cake to make it resemble a football.

Chocolate Buttercream

Step 14

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer and remove the bowl.

Step 15

Sift the powdered sugar, cocoa, and salt into the bowl.

Step 16

Turn the mixer back on low and mix until the sugar and cocoa are incorporated into the butter.

Step 17

Add vanilla and 6 Tbsp. of milk. Beat for 3 minutes.

Step 18

If you need it to be looser, add in the other tablespoons of milk, if you need it to be sifter, add in another tablespoon of powdered sugar until desired consistency is met.