Posted in Sweets

Chocolate Stout Cake

Oh. My. Double Yum.

The St. Patrick’s Day that keeps on giving! Or the one that would never end. Depending, of course, on your perspective.

Somehow … I cannot figure this one out … I did not learn of the┬ádelectableness that is a chocolate stout cake until now – my ??st year on this earth. How can that be?!?

Not to worry the wrong has been righted and I am in a better place now.

In general, I am not a huge fan of cake. I tend to prefer chocolate over dessert. For me, any sort of flour-based confection takes far too much of the spotlight off of the superstar (chocolate), making it unworthy of the extra, generally unnecessary calories.

I would say that this chocolate stout cake is as close as I’ll ever get to expressing any cake-love. The fam declared it “the best cake that you have ever made.” It is that good.

So good, in fact, that I made this chocolate stout cake cake two times in three days. Yes. Yes, I did. And we have half in the freezer, lying in wait for that day when everyone really wants cake again … which is really everyday.

I made the cake with the intention of serving it with a Bailey’s cream cheese frosting. Knowing that the picky cake lovers in this house would likely not enjoy the addition of the Bailey’s, I also made a vanilla cream cheese frosting.

The Man said that the icing almost took too much away from the deliciousness of the cake, so when I made it the second time, I tried a ganache. I can’t believe that I’m going to say this, but the chocolate in the ganache just took too much away from the cake.

We I recommend the vanilla cream cheese (recipe is included below).

Chocolate Stout Cake
Prep time
Cook time
Total time
  • 1 cup stout beer, such as Guinness extra stout
  • ¾ cup butter
  • ¾ cup unsweetened cocoa (I used Hershey's Special Dark)
  • 1½ cups non-GMO sugar
  • ½ tablespoon molasses
  • ¾ cup sour cream
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2½ teaspoons baking soda
  • ¼ teaspoon salt
Cream Cheese Icing
  • 8 ounces of cream cheese
  • ¼ cup butter
  • 2 cups powdered sugar (or less, depending on how sweet you prefer it)
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350┬░F.
  2. Grease a 8 or 9-inch springform pan (I used butter) and line the bottom with parchment paper.
  3. Combine beer and butter in a large saucepan.
  4. Cook over medium-high heat until the butter is melted.
  5. Add the cocoa powder, sugar, and molasses and whisk together. Transfer mixture to a glass bowl and allow to come to room temperature.
  6. In a separate bowl, whisk the sour cream, eggs, and vanilla extract until no lumps remain.
  7. Add to the butter-beer mixture and whisk together.
  8. In another bowl whisk together the flour, baking soda, and salt.
  9. Add to the cooled beer-butter mixture and whisk until it just comes together.
  10. Pour into the prepared pan and let sit so that the air bubbles can mostly rise to the top. Gently spread a spatula over the top of the batter to pop the bubbles. I couldn't get them all out but that's because I'm impatient.
  11. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
Cream Cheese Icing
  1. Let the butter and cream cheese soften at room temperature.
  2. Cream together the butter, cream cheese and vanilla.
  3. Gradually add in the powdered sugar ¼ cup at at time, until fully blended and smooth.
If you don't have molasses, you really should get some. Blackstrap, of course. But if you're in a pinch and don't have any, you can substitute ½ cup brown sugar for ½ cup of the white sugar.

Adapted from Simply Recipes and smitten kitchen.

Even if you’re not a St. Patty’s Day fan(atic), I recommend that you make this cake.

Or don’t. But that’s your loss.

Do you have any recipes that you have wished you had discovered sooner?

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