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Chocolate Stout Cake

A rich, moist chocolate cake featuring the sweet roasted flavors of a good stout beer.
Prep Time10 minutes
Cook Time35 minutes
Cooling & Frosting30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

Chocolate Stout Cake

  • 14 ounces of stout beer (like Duck-Rabbit or Guinness)
  • 1 cup of all purpose flour
  • 1/2 cup of dark dutch cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 3/4 cup of granulated sugar
  • 1/4 cup of brown sugar
  • 3/4 cup of vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla frosting

Chocolate Frosting

  • 8 tablespoons of butter, room temperature
  • 3 tablespoons of natural unsweetened cocoa powder
  • 1 teaspoon of vanilla extract
  • 2-3 cups of confectioners sugar
  • 2-4 tablespoons of heavy cream
  • a pinch of salt (if using unsalted butter)

Instructions

  • Preheat your oven to 350 degrees and grease a 9” round cake pan 
  • Add a 14 ounce stout beer into a saucepan and bring to a simmer over medium high heat 
  • Once simmering, reduce the heat to medium and simmer until the beer is reduced to 1/2 cup in volume
  • While the beer is reducing, whisk 1 cup of all purpose flour with 1/2 cup of dark dutch cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt in a large bowl 
  • In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract and 1/2 cup of reduced stout beer until fully combined 
  • Add the wet ingredients to the dry ingredients and mix until just combined 
  • Transfer the batter into the prepared cake pan
  • Bake the cake in a 350 degree oven for 34-36 minutes or until a toothpick will come out of the center clean
  • Transfer the cake pan onto a cooling rack and let the cake cool for 10 minutes before transferring the cake out of the pan and directly onto the cooling rack 
  • While the cake is cooling, make the frosting by whipping 8 tablespoons of room temperature butter with 2 tablespoons of heavy cream, 3 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of vanilla extract and a pinch of salt. Slowly add 2-3 cups of confectioners sugar until you have the sweetness and consistency you want. Add additional heavy cream to thin, if necessary 
  • Once the cake has cooled fully, add the frosting and enjoy!