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Chocolate Stout Cake


Rate this recipe 2.8/5 (19 Votes)


  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sour cream
  • 4 cup semi sweet chocolate chips, melted & slightly cooled
  • 4 cups confectioners sugar
  • 1/4 cup bourbon
  • ½ cup heavy cream
  • For the Cake:
  • 7 wt oz 72% dark chocolate, chopped (about 1 ½ cups)
  • 1 cup (2 sticks) unsalted butter
  • 12 ounces Chocolate Stout
  • 3 1/4 cups granulated sugar
  • 4 eggs + 2 yolks
  • ¼ cup canola oil
  • 2/3 cup sour cream
  • 3 cups flour
  • 1 tbs baking powder
  • 1 tbs espresso powder
  • ¾ cup unsweetened cocoa powder
  • 1 tsp kosher salt


Level of difficulty Average
Cost Average budget


Step 1

For the frosting:
In the bowl of a stand mixer beat the softened butter and sour cream until light and fluffy. Slowly pour the melted chocolate into the mixer, beating until well combined with the butter mixture.
Add the powdered sugar and slowly building up speed, beat on high until well combined.
A few tablespoons at a time ad the bourbon and the cream, allowing to fully incorporate before adding more. Scrape the bottom of the bowl to make sure all ingredients are well incorporated.
Cover bowl and refrigerate until set, about 1 hour.

Step 2

For the cake:
Preheat oven to 350.
In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Stir in the chocolate stout.
In the bowl of a stand mixer beat the sugar, eggs and yolks until well combined, light and fluffy, about 3 minutes.
Add the oil and sour cream, beat until well combined.
Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all us well combined.
In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
Grease and flour 3, 9-inch cake pans (or two cake pans, and 12 cupcake tins).
Pour the batter evenly between the pans.
Bake at 350 for 20-25 minutes or until the top springs back when lightly touched, (15-17 minutes for cupcakes).
Allow to cool, remove from pans (it’s easiest to transfer to a plate lined with parchment paper.)
To assemble a tall cake it’s easiest if all ingredients are cold, warm cake and frosting tend to slide. For best results chill the cake layers for 1 hour prior to assembling.
Chill assembled cake until ready to serve.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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