Chocolate Stout Celebration Cake
Rich chocolate stout cake with coffee Swiss meringue buttercream on the inside and mocha buttercream on the outside! A special cake for life’s special occasions and celebrations.
Chocolate stout cake.
Coffee Swiss meringue buttercream.
Mocha buttercream.
Rich, moist, decadent, everything you could ask for in one slice. Make this cake for a birthday, St. Patrick’s Day, or even just because!
Chocolate Stout Celebration Cake
Yield: Serves 12-16
Ingredients (assembly):
- 1 recipe Chocolate Stout Cake from Sweetapolita (cake layers only)
- 1/3 recipe Coffee Swiss Meringue Buttercream (recipe below)
- 1 full recipe Mocha Buttercream (recipe below)
Instructions (assembly):
1. Prepare chocolate stout cake layers following Sweetapolita's directions and set aside to cool
2. While cake is cooling, prepare coffee swiss meringue buttercream ("SMB") and mocha buttercream and set aside
3. When cake has cooled, place one layer on a flat cake plate; use a serrated knife to level the top
4. Spread a thick layer of coffee SMB on top of that layer only; gently place second cake layer on top
5. Spread mocha buttercream over the top of the cake and around the sides
6. Store cake in refrigerator up to 3 days and serve at room temperature; can also be wrapped tightly and frozen for a few weeks
Coffee Swiss Meringue Buttercream (adapted from Sweetapolita):
Ingredients:
- 1 cup egg whites (pasteurized egg whites work fine)
- 2 cups granulated sugar
- 2 1/4 cups (4 1/2 sticks) unsalted butter, softened and cut into 1-inch cubes
- 4 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water, chilled
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon salt
Instructions:
1. Wipe the mixer bowl, whisk, and attachments with a paper towel and vinegar to remove any grease
2. Place egg whites and sugar in the mixing bowl over a pot of simmering water (water should not touch the bowl)
3. Whisk slowly but constantly until the mixture reaches 160°F, about 5-10 minutes
4. Remove from heat and whip on low-medium speed until meringue is shiny, thick, and cooled to room temperature
5. Switch to the paddle attachment; add butter one cube at a time on low speed until light and creamy
6. Add chilled espresso, vanilla, and salt; mix on medium speed until smooth
7. Store up to a week refrigerated or 2 months frozen
Mocha Buttercream:
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1/3 cup good quality unsweetened cocoa, sifted
- 6 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
Instructions:
1. Beat butter on high speed until light and creamy
2. Add half the sugar and mix on low until combined
3. Add remaining sugar, cocoa, coffee, and vanilla; mix on medium until smooth and creamy
4. Scrape bowl and beat on high for another minute until creamy
5. Store up to a week refrigerated or 2 months frozen
