A decadent chocolate cake accented by a dry roast flavour from the stout and a rich buttermilk frosting. The key to this cake is using a good quality dry stout, and good quality ingredients. Don't skimp out on cheap cocoa or artificially soured cream. It's all in the details.
This cake recipe has a lovely dense consistency, perfect if you want to bake it as brownies instead.
BrewHQ Marketing Assistant, Tyler, with his Chocolate Stout Birthday Cake.
Break it out:
- Medium saucepan
- Wooden spoon
- Measuring cups & spoons
- Stand or hand mixer & mixing bowl
- 2 8" round cake pans
- Cooling racks
Grub you'll need:
- 1 cup unsalted butter
- 1 cup dry stout*
- 3/4 cup unsweetened cocoa powder
- 1 cup natural sour cream or plain greek yogurt**
- 1 tbsp pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 cup raw sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons backing powder
- 3/4 tsp salt
- 4 cups powdered sugar
- 1 cup butter (salted or unsalted), room temperature
- 2 tbsp pure vanilla extract
- 2 - 3 tbsp milk
- Unsweetened cocoa
- Icing sugar
- Cacao nibs
Get 'Er Done
- Preheat oven to 350 ºC.
- Grease cake pans (don't skimp on the grease - this can be a sticky cake when it's baking).
- In saucepan melt butter butter on medium heat (don't burn the butter).
- Slowly add stout to melted butter.
- Remove pan from heat and whisk in cocoa 1/4 cup at a time. Set aside to cool (10-15) minutes. Mixture will thicken as it cools.
- In mixing bowl whisk together sour cream, eggs and vanilla extract until fully combined.
- Slowly add in butter, stout & cocoa mixture when it has cooled. Whisk at medium speed until well combined.
- On low speed, slowly add flour, raw sugar, brown sugar, baking powder and salt until combined. Batter will be thinner than a usual cake batter.
- Pour equal amounts of batter in each cake pan. Bake at 350 ºC for 35-45 minutes, or until toothpick inserted in the centre comes out clean.
- Cool the cake in the pans on a wire rake for at least 30 minutes. When cool. remove cakes from pans and leave on wire racks until completely cooled.
- In mixing bowl, combine butter and icing sugar (add 1/2 cup at a time), vanilla extract and 1 tbsp milk on medium speed.
- When icing sugar is combined, increase to medium-high speed. Mix for 1 minute until mixture begins to thicken.
- Add more milk 1 tbsp at a time until desired icing thickness is reached. An extra 1 tbsp. may be needed.
- When cake is iced, dust with icing sugar and cocoa***
- Sprinkle cocoa nibs on top (optional)
*A dry stout is best for this recipe, but you can use a porter if you want a slightly sweeter cake.
**Artificially soured cream is more accessible, but a naturally soured cream is thicker with no added fillers.
***Use a flour sifter or stainless steel strainer for dusting with icing sugar and cocoa to avoid lumps.