Chocolate Stout Cake Recipe
Rich chocolate cake made with stout beer.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Optional Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- 3
Melt Butter with Stout
In a saucepan over medium heat, combine the stout beer and unsalted butter. Stir until the butter has melted and the mixture is smooth. Remove from heat and let cool slightly.
- 4
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, and sour cream until well combined. Add the stout and melted butter mixture, stirring until smooth.
- 5
Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- 6
Pour Batter into Pans
Divide the batter evenly between the prepared cake pans.
- 7
Bake the Cakes
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Topping (Optional)
- 9
Make Whipped Topping
If desired, whip the heavy cream until soft peaks form. Gradually add powdered sugar to sweeten and continue whipping until stiff peaks form.
- 10
Frost the Cake
Once cakes are completely cooled, frost the top of one layer with whipped cream, place the second layer on top, and frost the top and sides as desired.