Stout chocolate cake is a decadent dessert that combines the deep, malty notes of stout beer with rich cocoa for a cake that’s both moist and full of complex flavor. The stout not only enhances the chocolate but also adds a subtle depth and tenderness to the crumb, making it a favorite for special occasions or any time you crave a truly memorable chocolate cake.
Ingredients
- 1 cup (240 ml) stout beer (such as Guinness or your favorite stout)
- 2 sticks (1 cup/226 g) unsalted butter, plus more for greasing
- 3/4 cup (60 g) unsweetened Dutch-process cocoa powder
- 2 cups (400 g) granulated sugar
- 3/4 cup (180 ml) sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- For the frosting (optional):
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 tablespoons stout beer
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or a 9×13-inch (23×33 cm) rectangular pan and line the bottom with parchment paper for easy removal.
- Heat the stout and butter. In a medium saucepan over medium heat, combine the stout beer and butter. Stir occasionally until the butter is melted. Remove from heat and whisk in the cocoa powder until smooth and no lumps remain. Let this mixture cool to just above room temperature.
- Mix wet ingredients. In a large mixing bowl, whisk together the sugar, sour cream, eggs, and vanilla extract until smooth and well combined.
- Add chocolate mixture. Slowly pour the cooled stout-butter-cocoa mixture into the sugar mixture, whisking constantly until fully incorporated.
- Combine dry ingredients. In a separate bowl, sift together the flour, baking soda, and salt.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients in three batches, folding gently with a spatula after each addition, just until no streaks of flour remain. Be careful not to overmix.
- Bake the cake. Pour the batter into the prepared pan, smoothing the top. Bake for 35–40 minutes (for a round pan) or 28–32 minutes (for a rectangular pan), or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool completely. Place the pan on a wire rack and let the cake cool for 15 minutes. Then run a knife around the edge, invert the cake onto the rack, peel off the parchment, and allow it to cool completely before frosting.
- Make the frosting (optional). In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Mix in the stout and vanilla extract until the frosting is fluffy and spreadable.
- Frost and serve. Once the cake is completely cool, spread the frosting evenly over the top (and sides, if desired). Slice and enjoy!
Tips
- Substitutions: If you don’t have stout, you can use a dark porter or another dark beer with malty notes. For a non-alcoholic version, use a rich, dark non-alcoholic stout or a strong brewed coffee (note that this will alter the flavor).
- Storage: The cake can be stored, covered, at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.
- Common mistakes: Don’t overmix the batter; this can result in a dense cake. Also, make sure the stout-butter mixture is not too hot when adding to the eggs, or it may scramble them.
- Frosting options: The tangy cream cheese frosting pairs beautifully with the cake, but you can also use a simple chocolate ganache or whipped cream.
Serving Suggestions
This stout chocolate cake is delicious on its own or as the centerpiece of a celebration. For a classic presentation, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. The cake also pairs well with fresh berries, such as raspberries or strawberries, which help cut through the richness. For a more rustic approach, dust the top lightly with powdered sugar and serve with a hot cup of coffee or, for the adults, a glass of stout to echo the flavors in the cake.
Variations
- Chocolate chips: Stir 1 cup (175 g) of semisweet or dark chocolate chips into the batter before baking for extra bursts of chocolate.
- Layer cake: Double the recipe and divide between two 9-inch round pans to make a layer cake. Fill and frost as desired.
- Sheet cake: Bake the batter in a 9×13-inch pan for a picnic- or potluck-friendly version. Cut into squares for easy serving.
- Bundt cake: Use a well-greased 10-cup Bundt pan and bake for 45–50 minutes. Glaze with chocolate ganache for a dramatic finish.
- Dairy-free: Substitute plant-based butter, vegan sour cream, and dairy-free cream cheese for a dairy-free version. Choose a vegan-friendly stout if needed.
Storage and Reheating
To store, let the cake cool completely, then cover tightly with plastic wrap or place in an airtight container. At room temperature, the cake will stay moist for up to 2 days (unfrosted or with cream cheese frosting in a cool room). For longer storage, refrigerate for up to 5 days. If frosted with cream cheese or ganache, always refrigerate for food safety. To freeze, wrap individual slices or the whole cake (unfrosted) in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
To reheat a slice, place it on a microwave-safe plate and warm on medium power for 10–15 seconds, just until slightly warm. Avoid overheating, as it can dry out the cake. If the cake is frosted, allow it to come to room temperature naturally for the best flavor and texture.
Frequently Asked Questions
- Does the cake taste like beer?
The stout enhances the chocolate flavor rather than making the cake taste overtly of beer. Most people find the beer flavor subtle, with malty, roasted notes that complement the cocoa. If you use a particularly strong or flavored stout, you may notice its character a bit more, but the overall effect is a rich, chocolatey cake. - Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Simply let it cool completely, wrap it tightly, and store at room temperature or in the refrigerator. Frost the cake the day you plan to serve for the freshest texture and flavor. The cake also freezes well, making it a good candidate for preparing ahead for parties or holidays. - Is it safe for kids to eat?
Most of the alcohol in the stout evaporates during baking, leaving behind flavor but little to no alcohol. However, if you want to avoid all traces of alcohol, you can use a non-alcoholic stout or substitute with strong brewed coffee. Always use your best judgment based on your family’s preferences and needs. - Can I use regular cocoa powder instead of Dutch-process?
Yes, you can use natural unsweetened cocoa powder if that’s what you have, but Dutch-process cocoa gives a smoother, deeper chocolate flavor and a darker color. If you use natural cocoa, the flavor will be slightly brighter and tangier, but the cake will still be delicious. - How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter and line the bottom with parchment paper. This ensures the cake releases easily after baking. Letting the cake cool for about 15 minutes before inverting also helps prevent sticking and breakage. - What kind of stout should I use?
Choose a stout you enjoy drinking, as its flavor will come through in the cake. Classic choices include Guinness, Murphy’s, or a chocolate stout. Avoid stouts with strong added flavors (like chili or heavy fruit) unless you want those notes in your cake.
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