Chocolate Beer Cake

"A friend made this recently and again, I had to beg for the recipe. It was the best chocolate cake I've tasted in a long time! I had to wonder if it was the beer in the recipe??? It was just wonderful."
photo by thecookierookie photo by thecookierookie
photo by thecookierookie
photo by thecookierookie photo by thecookierookie
photo by thecookierookie photo by thecookierookie
photo by Kimberley T. photo by Kimberley T.
photo by thecookierookie photo by thecookierookie
Ready In:




  • Pre-heat the oven 350°F (180°C).
  • You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
  • Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
  • Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
  • Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
  • Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
  • To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
  • Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
  • Remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
  • Now try to be patient and allow the icing to become firm before eating!

Questions & Replies

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  1. Sinful is right! It's rich but not overly sweet. . . guess it's the beer that tames the brown sugar. Had a challenge with the meaurements; since this is a UK recipe it's stated in ounces, not cups. No problem with the liquids, but the sugar, cocoa and flour were challenging. Not sure how close this is to the intended amounts, but here's what I used: 1/4 cup cocoa 1 1/2 cups dark brown sugar 1 1/4 (-a smidgen) flour Not sure why, but I did not have enough batter to bake in two round pans, so used an 8x8 glass square dish. Because I was not following the recipe decided I needed to check for doneness at about the 25 minute point; which was the wrong thing to do . . . the center fell a little (just filled it in with more frosting -- yummy). Thanks Chef V for sharing this treasure! Made one more change . . . substituted a good quality cocoa for the solid dark chocolate and it worked wonderfully, and alot less work!
  2. I made this using carlsberg beer and made it into 1 cake. I did not use the icing (personal preference). The beer taste isn't strong. More beer needs to be added in future if Carlsberg beer is to be used.
    • Review photo by Kimberley T.
  3. This cake has real WOW POWER!!! I made it for my husband's birthday. I used a digital kitchen scale so did not have any problems with the measurements. I bought two 8 inch pans, as I only had 9 inch ones. I had plenty of poofs as it bakes!!! I made two batches and doubled the icing recipe. My final cake was about 10 inches tall. I had enough icing to frost the sides, too. The general consensus was that this cake was the chocolatiest cake EVER!!! Thank you for a GREAT recipe!!!
  4. Like teh pp, I also didn't have enough batter for 2 pie pans. I think it's because I skipped the sifted flour part. I made them anyway and just cut them in half to make 4 layers instead of 2 (and only half a cake). Because I'm at high altitude, I also baked at 360 and it came out done at 30 minutes. I used Yeti, a local stout and the beer went really well with the cake.
  5. Sinfully good - chocolate decadence!!! This is for a SERIOUS chocolate fan - and perfect to serve to guests!! beautiful and rich ~ everyone here tonight raved. I did not put the walnuts in the filling layer as we had a few with dislikes, issues with nuts. My pics do NOT do this justice - and I am sure someone good at baking can make this FABULOUS to behold. ;) Thanks V!!


  1. I'm going to make this cake tomorrow, but was struggling with the conversion from oz. to cups. I found a conversion chart and determined the amounts of brown sugar 10 oz = 1-1/3cups packed. 6 oz. flour = 1-1/4 cups flour, 2 oz. cocoa = 2/3 cup cocoa. Wish me luck! I'll report back on the results.
  2. I have a similar recipe for brownies. One secret to them it reducing the beer by simmering it in a pan.


I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
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