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Decadent Chocolate Stout Cake

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A moist, rich chocolate cake infused with stout beer, topped with a creamy chocolate stout frosting. Perfect for celebrations and those who appreciate a grown-up twist on a classic dessert.

Ingredients

Scale
  • 1 cup (8 fl oz) stout beer (e.g., Guinness)
  • 3/4 cup (12 tbsp) unsalted butter, cut into pieces
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp stout beer
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium saucepan, combine 1 cup stout beer and 3/4 cup butter. Heat over medium until butter melts, stirring occasionally. Remove from heat.
  3. Sift together 2 cups flour, 3/4 cup cocoa powder, 2 1/2 tsp baking soda, and 1/2 tsp salt into a large bowl.
  4. In a separate bowl, whisk 2 eggs with 2 cups sugar until pale and slightly thickened. Stir in 1 cup sour cream and 1 tsp vanilla extract.
  5. Slowly add stout-butter mixture to egg mixture, whisking constantly to avoid curdling. Fold in sifted dry ingredients gently until combined and smooth.
  6. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
  8. Cool cakes in pans on wire racks for 15 minutes, then turn out onto racks to cool completely.
  9. For frosting, beat 8 oz cream cheese and 1/2 cup butter until creamy. Gradually add 3 cups powdered sugar and 1/4 cup cocoa powder, beating until fluffy.
  10. Stir in 2 tbsp stout beer and 1 tsp vanilla extract.
  11. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second layer and coat entire cake with remaining frosting.
  12. Chill cake for 20 minutes before serving to let frosting set.

Notes

Use room temperature eggs for better mixing and lighter crumb. Do not frost warm cake to avoid melting. Sift powdered sugar before mixing frosting for fluffier texture. If frosting is too soft, chill for 10 minutes and whip again before spreading. Use Dutch-processed cocoa powder for deeper chocolate flavor. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use dairy-free sour cream and cream cheese alternatives and flax eggs.

Nutrition

Keywords: chocolate stout cake, chocolate cake with beer, moist chocolate cake, rich chocolate cake, stout beer dessert, Father's Day cake, easy chocolate cake

Find it online: https://bitematrix.com/decadent-chocolate-stout-cake-recipe-easy-moist-rich-indulgence-for-dad/