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Chocolate Stout Cake

An impressive chocolate stout layer cake topped with a creamy, rich dark chocolate buttercream frosting.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Cake, Dessert
Servings: 8 -10 slices
Author: Tricia


  • 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


  • 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.


Adapted from King Arthur Flour