chocolate stout cake

Decadent Chocolate Stout Cake is a dark chocolate cake spiked with chocolate stout beer. This homemade chocolate cake is rich, moist and easy to make!

Decadant Chocolate Stout Cake

sugar

eggs

tablespoon pure vanilla extract (15 ml)

cup sour cream (177 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (5 g)

teaspoon baking soda (4 g)

teaspoon salt (5 g)

Chocolate Stout

(4 sticks) unsalted butter, softened

Hershey’s Special dark chocolate cocoa powder, sifted

vanilla extract

heavy whipping cream

chocolate stout

salt

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the Guinness and mix just until the flour starts to incorporate.

Finally, add the remaining dry ingredients, mixing on low speed while pouring in the remaining Guinness and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Cut the butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract, heavy cream and stout. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the cake: 

Level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat the harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting.

To pipe the rosettes on top, use a large piping bag fitted with a large open star tip, fill the piping bag with the remaining frosting and pipe the boarder of the cake. You can add a decorative boarder around the bottom edge. I used a tip #21 star tip.

To assemble this cake:

This cake is sooooo good.  I used a chocolate milk stout because why not?  You don't taste it in the cake but it adds a depth of flavor that is missing from straight up chocolate cakes.  The frosting was a dream to work with. Thanks for the great recipe!

Decadent Chocolate Stout Cake for St. Patrick&#x27;s Day

Chocolate Stout Cake

Cake:

unsalted butter, softened to room temperature

eggs, room temperature

all-purpose flour

baking soda

baking powder

cocoa powder

stout beer

Whiskey Buttercream Frosting:

vanilla

whiskey

Preheat oven to 350 degrees. 

Grease and flour the cake pans and then...

Grease and flour the cake pans and then line the bottom of the pans with round parchment paper for easier removal.

Cream the butter and sugars in a large...

Cream the butter and sugars in a large mixing bowl. Add in the eggs one at a time and blend with a handheld mixer.

Add in the vanilla and mix to combine.

Combine flour, baking soda, baking powder, salt and...

Combine flour, baking soda, baking powder, salt and cocoa powder in a large bowl.

Alternating between the two, slowly add the dry...

Alternating between the two, slowly add the dry ingredient mixture and beer to the bowl with the butter and sugar. Mix on low speed to combine ingredients.

Divide the cake batter evenly between the three...

Divide the cake batter evenly between the three cake pans.

Bake 22-28 minutes or until a toothpick inserted...

Bake 22-28 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool and then remove the top of each...

Cool and then remove the top of each cake with a cake leveler.

Mix the frosting by creaming the butter and...

Mix the frosting by creaming the butter and powdered sugar.

Add in the vanilla and whiskey, mixing with...

Add in the vanilla and whiskey, mixing with a hand mixer.

This Guinness chocolate cake is rich, fudgy, and perfectly balanced with nutty browned butter cream cheese frosting. The stout deepens the chocolate flavor, making it an easy, egg-free indulgence for any occasion.

Chocolate Guinness Cake

Cooking spray or butter (for the pan)

table salt

dark stout (such as Guinness,

(4 oz) unsalted butter (cubed,

unsweetened cocoa powder

white vinegar

unsalted butter

(4 oz) full-fat cream cheese (cold

confectioners’ sugar

lemon juice ((optional))

Heat

Crank the oven to 350°F (180°C). Line the bottom of a 9- to 10-inch (23- to 25-cm) springform pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the pan tightly in foil to seal any gaps in the springform pan and prevent leaks.

Whisk

Whisk the 2 cups all-purpose flour, 1 teaspoon table salt, 2 teaspoons baking soda, and 1 teaspoon baking powder in a small bowl.

Combine the 2 cups dark stout (or coffee) with the 1 stick (4 oz) unsalted butter cubes in a large saucepan over medium heat, stirring until the butter has completely melted. Remove the saucepan from the heat.(If using vegetable oil instead of butter, simply stir it into the warm stout or coffee.)

Whisk the 1 cup unsweetened cocoa powder and 2 cups granulated sugar into the liquid mixture until well combined.

Slowly add the 1 tablespoon distilled white vinegar, being mindful that the mixture can foam up. Add the flour mixture, and stir until smooth.

Pour

Pour the batter into the prepared pan. The batter may look foamy, but it will settle as it bakes.

Make

Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely on a cooling rack. Once cooled, remove the sides of the springform pan.

Make the chocolate cake

Melt

Melt the 4 tablespoons (2 oz) unsalted butter in a small saucepan over medium heat, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes.

Cool

Pour the butter into a large heatproof bowl and let it cool at room temperature until solid but still soft.

Beat

When the butter has cooled, use an electric hand mixer to beat in the 1/2 cup (4 oz) full-fat cream cheese. Gradually add the 2 cups confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes.

Beat in the 1 teaspoon vanilla extract, pinch of salt, and 2 teaspoons fresh lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)

Frost

Slather the frosting on the cooled cake, making swoops and decorative swirls. Serve and enjoy!

Make the brown butter–cream cheese frosting

Using an unusual ingredient in my cooking is a pastime, and I honestly love keeping people guessing at what it is. I never have a lack of taste testers because they know I like to try unexpected things, and it’s become a friendly challenge for them to figure out what the secret ingredient is. 

This chocolate Guinness cake recipe caught my eye, and I have to admit I’m not a beer drinker, so I took this one in a different direction. The description indicated that it could be made non-alcoholic, but where’s the fun in that? I decided to substitute Merlot wine for part of the liquid, and included 1 teaspoon espresso powder with 1 cup water for the remainder of the liquid.

This took only 20 minutes to prepare and 45 minutes to bake. During the bake time, I was able to prepare the frosting. The one thing I noticed about this recipe was that the cake did not get the traditional ‘mound’ in the center—it came out flat—no need to trim at all. For the cake batter, I used the butter instead of the oil, and Hershey’s regular cocoa. 

I was rewarded with nice rich flavor, with hints of merlot, and a very moist cake. For the frosting, I made 1.5 times the recipe, but did not increase the amount of lemon juice as I did not want any lemony aftertaste. That amount worked just fine.  The richer frosting complemented the cake perfectly without being too heavy.

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Decadant Chocolate Stout Cake

Decadant Chocolate Stout Cake

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Top 4 chocolate stout cake recipes from across the web

The most viewed chocolate stout cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Decadant Chocolate Stout Cake

Decadant Chocolate Stout Cake

Chocolate Stout Cake

Chocolate Guinness Cake

The most viewed chocolate stout cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine