Print

Decadent Chocolate Stout Cake Recipe with Easy Cream Cheese Frosting

chocolate stout cake - featured image
Print Recipe

A rich and moist chocolate cake infused with stout beer, topped with a tangy cream cheese frosting. Perfect for special occasions or a comforting treat.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with flour or use parchment paper.
  2. Heat stout and butter together in a medium saucepan over medium heat until butter melts and mixture is steaming. Remove from heat and whisk in sugar and cocoa powder until smooth.
  3. In a large bowl, beat eggs and sour cream until combined. Gradually pour in warm stout mixture, whisking constantly to avoid cooking eggs. Batter will be thin.
  4. Sift together flour, baking soda, and salt in a separate bowl. Slowly fold dry ingredients into wet mixture with a spatula until just combined. Do not overmix.
  5. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles and smooth tops.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 35 minutes.
  7. Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  8. For frosting, beat softened cream cheese and butter on medium speed until smooth and fluffy (3-4 minutes). Gradually add powdered sugar, vanilla, and salt, beating until light and creamy.
  9. Once cakes are completely cool, spread a thick layer of frosting on one cake layer, top with second layer, then cover top and sides with remaining frosting.
  10. Chill cake in fridge for 15 minutes before slicing for a clean finish.

Notes

Use room temperature eggs and sour cream for better emulsification. Do not overmix batter to avoid tough cake. If frosting is too soft, chill in fridge or add more powdered sugar. Rotate pans halfway through baking for even cooking. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut yogurt and dairy-free cream cheese and butter.

Nutrition

Keywords: chocolate cake, stout cake, cream cheese frosting, easy chocolate cake, moist chocolate cake, beer cake, dessert, chocolate stout cake

Find it online: https://bitematrix.com/decadent-chocolate-stout-cake-recipe-with-easy-cream-cheese-frosting/