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Chocolate Stout Cake Recipe

Indulge in this decadent Chocolate Stout Cake, a symphony of dark chocolate and rich Guinness stout. This recipe, inspired by Barrington's Brewery in Great Barrington, Massachusetts, and Bon Appetit, delivers an intensely flavorful, not-too-sweet cake that's perfect for chocolate and stout lovers. The Guinness adds a complex depth that elevates this cake beyond the ordinary. Get ready to impress your friends and family with this unforgettable dessert!

Prep Time 30 mins
Cook Time 65 mins
Calories 938.5 kcal
Protein 21g
Rating 4.7 (6 Reviews)
Chocolate Stout Cake 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Stout Cake

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How to Make Chocolate Stout Cake

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a heavy saucepan, bring 2 cups stout and 2 cups butter to a simmer over medium heat. Whisk constantly.
  3. Remove from heat and whisk in 1 ½ cups cocoa powder until smooth. Set aside to cool slightly.
  4. In a large bowl, whisk together 3 cups flour, 3 cups sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
  5. In a separate bowl, beat 4 large eggs and 1 cup sour cream until well combined using an electric mixer.
  6. Gradually add the cooled stout-chocolate mixture to the egg mixture, beating on low speed until just combined.
  7. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  8. Divide batter evenly among the prepared pans.
  9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
  11. For the icing: In a medium saucepan, bring 1 cup heavy cream to a simmer over medium heat.
  12. Remove from heat and add 12 ounces finely chopped semi-sweet chocolate. Whisk until melted and smooth.
  13. Refrigerate the icing for at least 2 hours, or until spreadable, stirring occasionally.
  14. Once the cakes and icing are completely cool, frost the cake layers. Place one layer on a serving plate, spread with ⅔ cup icing, top with the second layer, spread with another ⅔ cup icing, and top with the final layer.
  15. Frost the top and sides of the cake with the remaining icing.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

268g

Fat

166g

Carbs

36g

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Weeknight Time To Make Course Main Ingredient Preparation Breads Desserts Oven Cakes Chocolate Dietary Equipment 4 Hours Or Less