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Chocolate Stout Cake

This decadent cake is easy for all levels of baking expertise. You can easily decorate for any holiday, party or casual get together!
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

Cake
  • 2 cups stout beer
  • 4 sticks butter
  • 1 1/2 cups cocoa powder
  • 4 cups flour
  • 4 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 3/4 cup sour cream
Icing
  • 16 oz chocolate chips
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Method
 

Cake
  1. Preheat the oven to 350°F. Grease and flour two 9" cake pans and then line the bottom with a circle of parchment paper.
  2. Pour stout and butter in a pot and heat until better melts, about 3-4 minutes. Remove from heat and gently whisk in cocoa powder until fully combined and smooth.
  3. Set aside and let cool to room temperature or place pot in ice bath for a few minutes.
  4. Whisk dry ingredients (flour, sugar, baking powder, and salt) in a large bowl and set aside.
  5. In stand mixer, beat eggs and sour cream until combined and pale yellow.
  6. Add the chocolate mixture to stand mixer until fully combined.
  7. Then, slowly add the flour mixture and scrape the sides and bottoms until fully combined with no clumps.
  8. Using a kitchen scale, evenly distribute the batter into two cake pans. Each cake pan should have about 47-48 ounces of batter plus the weight of the cake pan.
  9. Bake the cake layers for 45-50 minutes, until a cake tester comes out clean.
  10. Remove cakes from oven and let cool in pan for 10 minutes.
  11. Then, turn out onto a cooling rack and let completely cool, at least one hour.
  12. Once icing and cakes are cool, prepare to decorate.
  13. Trim one cake layer to have a flat top.
  14. Place flat top layer upside down on serving platter. Then, ice the top of the cake layer.
  15. Top with second cake layer and fully ice the rest of the cake.
  16. Decorate with candy hearts or other seasonal decorations. Slice and enjoy!
Icing
  1. Put chocolate in a large bowl and set aside.
  2. Heat heavy cream in a pot until about 110 degrees, careful not to let it boil.
  3. Add warm cream to chocolate and whisk until completely combined smooth. Add vanilla and whisk until combined.
  4. Place in fridge for at least two hours, until spreadable.