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Chocolate Stout Cake

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Chocolate Stout Cake with Dark Chocolate Buttercream Frosting

Layer cakes have always been my nemesis.  But somehow I’m drawn to make over the top, decadent, rich layer cakes, always testing my baking abilities.   Nobody cares if I can make great cakes and I’ve often been the butt of many jokes … “this cake is so dry it won’t even burn in a campfire.”  Seriously, they were right.  I always over-bake my layer cakes, or they fall apart, or they’re as dense as my front door.  So … are you wondering if this cake is over-baked, dry, dense and tasteless?  Thank goodness it is not.  It’s actually pretty fantastic!  Yes it is a dense(er) cake but in a good way.  Maybe it’s the beer – I just seem to bake better with beer.  Finally, maybe, my days as only a “pie girl” are gone … we’ll see.  This is a good start – woohoo!

 

Chocolate Stout Cake with Dark Chocolate Buttercream Frosting

I was thrilled with the Guinness Chocolate Bundt Cake made last Spring for St. Patrick’s Day so when I came across a recipe for Chocolate Stout Cake, I was hooked.  After great amounts of research and investigation, I settled on a recipe posted on King Arthur Flour’s website.  This recipe makes a towering, three layer 8″ round cake.  It feeds a lot so be sure you have friends, lots and lots of friends.  My husband was wondering why I was making a cake and I reminded him I had a birthday last month, and one of my brothers had a birthday the other day, and our son’s birthday is next month … so why not!

 

Chocolate Stout Cake with Dark Chocolate Buttercream Frosting

We love the combination of the stout beer and chocolate, they make a wonderful pair in this impressive cake.  The dark chocolate buttercream frosting is also a star and a prefect compliment to the not-too-sweet layers.  It’s somebody’s birthday somewhere, so celebrate with cake!

 

5 from 1 vote

Chocolate Stout Cake

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 8 -10 slices
Course: Cake, Dessert
Author: Tricia
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An impressive chocolate stout layer cake topped with a creamy, rich dark chocolate buttercream frosting.

Ingredients

  • 2 cups stout beer (I used Guinness Extra Stout)
  • 2 cups unsalted butter
  • 1 1/2 cups Dutch-processed cocoa
  • 4 cups all-purpose flour
  • 4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup sour cream

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour three 8-inch cake pans, then line the bottom with a piece of parchment paper cut in a circle to fit. Set aside.
  • Add the beer and butter to a large, heavy bottom saucepan. Warm on medium until the butter melts then remove from the heat and gently whisk in the cocoa powder until smooth. Cool to room temperature.
  • In a large mixing bowl combine the flour, sugar, baking powder and salt. Whisk until blended and set aside.
  • In a separate large mixing bowl beat together the eggs and sour cream.
  • Gently add the cocoa mixture and blend on low until combined.
  • Add the flour mixture on low speed, scraping down the sides as needed. Mix on medium for 1 minutes.
  • Divide the batter between the three prepared cake pans. If you have a kitchen scale, each one should weigh a little over 2 pounds. Bake for 35 to 40 minutes or until a toothpick comes out almost clean, or at least not wet. Crumbs are okay. Do not over-bake.
  • Cool the layers on a rack for ten minutes, then remove the cake from the pans and continuing cooling on the wire rack until no longer warm.
  • Frost as desired and store leftovers in the refrigerator.

Recipe Notes

Adapted from King Arthur Flour

 

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Dark Chocolate Buttercream Frosting

Prep Time: 30 mins
Cook Time: 3 mins
Total Time: 33 mins
Course: Dessert, Icing / Frosting
Author: Tricia
PRINT RECIPE
Creamy, smooth dark chocolate frosting - pairs well with Chocolate Stout Cake.

Ingredients

  • 4 ounces dark bittersweet chocolate, chopped
  • 4 ounces dark semi-sweet chocolate, chopped
  • ½ cup dark chocolate natural cocoa powder, not dutch chocolate
  • 1 tablespoon strong coffee
  • 6 tablespoons water
  • 1 ½ cups unsalted butter, room temperature
  • 4 cups powdered sugar, divided
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt

Instructions

  • Add the chopped chocolate to the top of a double boiler set over barely simmering water. Stir until melted and smooth. Set aside to cool, but still pourable.
  • While the chocolate is melting, combine the coffee, water and cocoa in a small saucepan. Heat on low and whisk until smooth and slightly thickened. Remove and set aside to cool to room temperature.
  • Add the butter and 1 cup of the confectioners' sugar to a large mixing bowl. Beat until the butter is light and fluffy. Add the cooled, melted chocolate, vanilla and salt. Blend on medium until smooth. Add the cooled cocoa mixture and beat until incorporated. Gradually add the remaining 3 cups of confectioners' sugar, blending until smooth.
  • Frost cake or cupcakes as desired

Recipe Notes

  • Adapted from a recipe published in Bon Appetit Magazine
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 
 

Nutrition

Calories: 5743kcal | Carbohydrates: 624g | Protein: 25g | Fat: 369g | Saturated Fat: 228g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 100g | Trans Fat: 11g | Cholesterol: 746mg | Sodium: 666mg | Potassium: 2052mg | Fiber: 32g | Sugar: 555g | Vitamin A: 8622IU | Calcium: 286mg | Iron: 21mg

I hope you have a wonderful week – Thanks so much for stopping by!

Tricia

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39 Comments

  4. Susan says

    Well this cake just made my heart go pitter-patter! First of all, getting that slice of cake to stay standing on that little plate was a feat of engineering in itself 🙂 Bravo! Seriously, it looks so delicious, moist and wonderful, Tricia! Wonderful recipe.

    reply to this comment >

    • Tricia Buice says

      It is true Toni – I made cake for my husbands birthday before we were married. It was very dry and I kept trying to get rid of it. We look the leftovers camping and he finally admitted he could not eat any more. I agreed so we tossed it in the campfire. It burned like a dura-flame log for hours! We still laugh about that 30 years later 🙂 I haven’t made a dura-flame cake in a long time but the memory sticks with me!

      reply to this comment >

  9. Monica says

    Be still my heart! This chocolate cake is a treat to see this Monday morning! It looks beautiful and I really wish I could dig right into it. I’ve never had chocolate stout cake before. : ) I really can’t imagine you having problems with layer cakes though. I’m sure that if you wanted to, you’d become the layer cake queen! : ) This is fabulous, Tricia. Have a great week!

    reply to this comment >

  10. Chris Scheuer says

    Tricia, this cake is absolutely gorgeous. I’m wondering if the ones who gave you a hard time about your cakes might have been pulling your leg. They probably said negative things so that they could have more 🙂 I love how tall and moist this looks!

    reply to this comment >

    • Tricia Buice says

      Thanks Chris – you make beautiful cakes so I truly appreciate your “thumbs up!” My taste testers are an honest bunch – and they have been right about my layer cakes – not the best and not blog worthy. But they loved this one! Hope you have a wonderful week!

      reply to this comment >

  12. cali says

    This chocolate cake looks like it is a mile high! There is a local bakery known for their very tall layer cakes but it has always been my view that their cakes look much better than they taste. You have inspired me to work on perfecting my own tall cake. Love the addition of stout in this cake, it must add a very interesting flavor component!

    reply to this comment >

  15. Wendy says

    I had to check back in your archives to be sure I was remembering correctly, BUT, Tricia, you weren’t just a “pie girl”. You are a pie QUEEN. A year+ of baking a different luscious pie each week certifies you as a pie expert. Understandable then, that you hadn’t had time to perfect your cake baking skills. 🙂 However, this cake is a definite turning point. Its gorgeous and looks delicious! Best of all this post comes with a philosopy, “It’s somebody’s birthday somewhere, so celebrate with cake!” , that I plan to embrace (if I can keep my layer cakes from sliding into leaning towers)!

    reply to this comment >

  18. Monique says

    Such beautiful photos Tricia..I love the layout of your blog..the size of the photos..

    ok…everything:)
    Is it WordPress? Whatever it is you have done a great job.
    I like a challenge in the kitchen too.
    You’ve done excellently w/ this one;)
    Jacques loves his beer..and a Guiness is alawys a good choice..
    Sounds funny that I say that..
    he likes his beer..like he likes a nice wine..hard to describe..:)

    reply to this comment >

    • Tricia Buice says

      Haha Monique – he sounds like a very smart man 🙂 It is WordPress but a custom design by Emily White. Her contact is at the bottom of my page if you are interested. She does great work and I highly recommend her. She does have a waiting list however – so a redesign or logo, etc may be a few months. Thanks!

      reply to this comment >