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Chocolate Stout Cake
Chocolate Stout Cake
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
490 minutes
Indulgent chocolate stout cake with rich caramel frosting infused with dark beer for intense flavor.
Ingredients:
  • 1 (11.2 ounce) bottle stout beer (such as Guinness ™ )
  • 1 tablespoon dark brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened dark cocoa powder (such as Hershey's® Special Dark)
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs, room temp
  • 1 cup full-fat sour cream, at room temperature
Instructions:
  • Prepare the frosting by placing the dark chocolate chips in a large bowl and setting it aside.
  • In a light-colored, tall-sided saucepan over medium heat, combine 1 1/2 cups white sugar, water, and corn syrup. Cook until the mixture turns a deep amber color, swirling the pan occasionally; this should take about 15 minutes. Remove the pan from the heat and slowly pour in the heavy cream (it will bubble up, but that's normal). Return the pan to low heat, bring to a boil while stirring constantly. Let it boil for 5 minutes, still stirring, then pour the caramel over the chocolate chips. Let it sit for 1 minute before moving on.
  • Stir the chocolate gently until it melts and becomes smooth. Mix in 2 teaspoons of vanilla and Irish Cream until fully combined. Slowly add 3 tablespoons of butter, one at a time, ensuring each addition is fully mixed in before adding the next. Cover the bowl loosely with a kitchen towel and let it cool to room temperature, stirring occasionally for 4 to 6 hours.
  • In a saucepan over medium heat, simmer the stout beer and 1 tablespoon of dark brown sugar until the mixture reduces to 1 cup, about 8 to 10 minutes. Let it cool to room temperature for approximately 20 minutes after removing from heat.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour 2 (9-inch) round cake pans.
  • Combine flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon of salt by sifting them together; then set the dry ingredients aside.
  • In a large bowl or stand mixer, combine 1/2 cup unsalted butter, vegetable oil, 1 cup dark brown sugar, and 1/2 cup white sugar. Beat until light and fluffy for 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat on medium-high speed for an extra 4 to 5 minutes after adding the last egg. Stir in sour cream and 2 teaspoons vanilla extract.
  • First, gently incorporate half of the dry ingredients into the mixture on low speed until just combined. Then, stir in the cooled stout mixture until just combined. Finally, add the remaining dry ingredients and mix until just combined.
  • Pour the batter equally into the two cake pans, then gently tap them on the counter to release any large air bubbles.
  • Place the cakes in the preheated oven and bake until the tops spring back lightly when touched, for 30 to 35 minutes. Let the cakes cool in the pans for 20 to 30 minutes, then transfer them to a wire rack to cool completely for about 1 hour.
  • After the cakes and frosting have cooled, place one cake layer on a serving platter. Spread about 1 cup of frosting evenly on top. Add the remaining cake layer. Pour the rest of the frosting over the cake and smooth it over the top and sides until fully frosted.

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