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Chocolate Stout Cake

Author: Susan Reid

Chocolate Stout Cake Recipe Chocolate Stout Cake Recipe

Stout and other dark beers are often described as having chocolatey overtones, so this combination might not be as far-fetched as one might initially think. The flavor of this cake is multi-dimensional: the presence of the stout gives it a much more interesting finish; the hops from the beer act as a counterpoint to the sugar in the cake. It's an incredibly moist cake, too, and its rich, dark color comes mostly from the beer. This recipe makes two tall, imposing layers; be sure your 9" cake pans are at least 2" tall, or use 10" pans if you have them. For a smaller dessert, see the bottom tip, at right.

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At a glance

Prep
Bake
Total
Yield
1 large cake, 16 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Frosting

  • 1 pound bittersweet or semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
  2. For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
  3. Whisk until the mixture is smooth. Set aside to cool to room temperature.
  4. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  5. In a large mixing bowl, beat together the eggs and sour cream.
  6. Add the stout-cocoa mixture, mixing to combine.
  7. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  8. Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
  9. Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
  10. For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
  11. Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
  12. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
  13. To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
  14. Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
  15. Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
  16. Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.

Nutrition Information

  • Serving Size one 2-layer slice, 2
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 824
  • Calories from Fat 450
  • Total Fat 53g
  • Saturated Fat 30g
  • Trans Fat 1g
  • Cholesterol 160mg
  • Sodium 498mg
  • Total Carbohydrate 89g
  • Dietary Fiber 3g
  • Sugars 62g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.