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Decadent Chocolate Stout Cake

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A rich, moist chocolate cake enhanced with stout beer for a subtle beer undertone and deep chocolate flavor. Perfect for Father’s Day or any special occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) stout beer, room temperature (e.g., Guinness or any dark stout)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) sour cream
  • For the Frosting:
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Gradually alternate adding dry ingredients and stout beer to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in sour cream with a spatula until smooth.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
  9. Let cakes rest in pans for 10 minutes, then invert onto cooling racks and peel off parchment. Cool completely, about 1-2 hours.
  10. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until creamy and spreadable.
  11. Place one cake layer on a serving plate. Spread one-third of frosting evenly over top. Add second layer and cover entire cake with remaining frosting.
  12. Chill frosting briefly if too soft before spreading. Trim cake tops for even layers if desired.

Notes

Use room temperature ingredients for best mixing results. Do not overmix batter to avoid toughness. Test cake doneness with toothpick after 30 minutes. Chill frosting if too soft before spreading. Cake layers can be trimmed for even stacking. Store leftovers covered in refrigerator up to 4 days or freeze unfrosted layers up to 2 months.

Nutrition

Keywords: chocolate cake, stout cake, moist chocolate cake, Father's Day cake, easy chocolate cake, chocolate stout cake recipe

Find it online: https://flurpchef.com/decadent-chocolate-stout-cake-recipe-easy-moist-treat-for-dad/