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    You are in: Home / Recipes / Chocolate Stout Cake Recipe
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    Chocolate Stout Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Bev's Note:

    I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.

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    Units: US | Metric



    • 2 cups whipping cream
    • 1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped


    1. 1
      For Cake: Preheat oven to 350 degrees.
    2. 2
      Butter three 8” round cake pans with 2” high sides.
    3. 3
      Line with parchment paper.
    4. 4
      Butter paper.
    5. 5
      Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
    6. 6
      Add cocoa powder and whisk until mixture is smooth.
    7. 7
      Cool slightly.
    8. 8
      Whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
    9. 9
      Using electric mixer, beat eggs and sour cream in another large bowl to blend.
    10. 10
      Add stout-chocolate mixture and beat briefly on slow speed.
    11. 11
      Using rubber spatula, fold batter until completely combined.
    12. 12
      Divide batter equally among prepared pans.
    13. 13
      Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
    14. 14
      Transfer cakes to rack; cool 10 minutes.
    15. 15
      Turn cakes out onto rack and cool completely.
    16. 16
      For Icing: Bring cream to simmer in heavy medium saucepan.
    17. 17
      Remove from heat.
    18. 18
      Add chopped chocolate and whisk until melted and smooth.
    19. 19
      Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
    20. 20
      Place 1 cake layer on plate.
    21. 21
      Spread 2/3 cup icing over.
    22. 22
      Top with second cake layer.
    23. 23
      Spread 2/3 cup icing over top.
    24. 24
      Top with third cake layer.
    25. 25
      Spread remaining icing over top and sides of cake.

    Ratings & Reviews:

    • on September 30, 2002


      I made this for a party that had a lot of beer lovers there. This was my first time making 3-layer cake, and the only thing I would recommend is lining only the bottom of the cake pan with parchment. If you line the whole pan, the paper creases along the sides, and the cake will bake around those, creating indentions which aren't too pretty. I received lots of compliments for the cake. I personally, don't like beer, but I couldn't taste it much in the cake, so I was pleased with that. If you are a chocolate lover, this is an excellent recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2004


      I was going to post this, but Bev beat me to it. I have made this cake from Epicurious 2 times already! It is the most amazing chocolate cake I have ever tasted! It is also a very impressive cake to showcase your talent to your chocolate-loving friends!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010


      this was made around christmas time one year and I asked for the recipe. I was going to add it but you beat me to it. This is a great recipe, and I don't usually like cake. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate Stout Cake

    Serving Size: 1 (318 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 938.4
    Calories from Fat 488
    Total Fat 54.2 g
    Saturated Fat 33.3 g
    Cholesterol 217.4 mg
    Sodium 664.5 mg
    Total Carbohydrate 108.0 g
    Dietary Fiber 4.6 g
    Sugars 67.1 g
    Protein 10.6 g

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