Chocolate Stout Cake

Chocolate Stout Cake

This Chocolate Stout Cake is dense and moist and just sweet enough. Don’t let the stout turn you away from this cake, it adds a slight bitter edge that makes this cake way more sophisticated than a standard chocolate cake.

Chocolate Stout Cake 

Print This Recipe Total time Yield 12–15Source adapted from Nigella LawsonPublished
Chocolate Stout Cake


  • 1 cup stout (such as Guinness)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 1 ½ teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 large eggs (at room temperture)
  • 2/3 cup sour cream (at room temperture)
  • 12 ounce cream cheese (at room temperture)
  • 3 cup confectioners’ sugar (plus more for dusting
  • 2/3 cup heavy cream


Set the oven rack to the center position and preheat oven to 350°F.

Butter the sides and bottom of a 9‑inch spring form pan. Line with a parchment round; butter parchment. 

In heavy large saucepan set over medium heat bring stout and butter to simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

In a large bowl whisk flour, granulated sugar, baking soda, and salt in large bowl to blend.; set aside.

In a separate large bowl use an electric mixer on medium speed to beat eggs and sour cream. Add the cooled stout-chocolate mixture to egg mixture and continue to beat until just combined. Lower the speed on the mixer and add flour mixture in three additions beating briefly between each addition. Do not overmix, use a rubber spatula towards the end to fold batter until completely combined. 

Pour the cake batter into the prepared pan. Bake in the heated oven for 50 to 60 minutes, or until a tester inserted into center comes out clean. Let the cake completely cool on a rack, about 1 hour. 

Meanwhile make the frosting. 

Using a clean bowl and clean beaters on the hand mixer slightly whip the cream cheese until smooth. Sift in the confectioners’ sugar and continue to beat until well incorporated and very smooth. With the mixer still running, drizzle in the cream until it makes a spreadable consistency, you might not use all the cream.

Remove the cake from the pan and set it, domed side up, on a cake platter. Use a large spoon to thickly dollop the frosting on top in an attractive manner. Be very generous with the frosting, but don’t feel you have to use it all.

Dust the cake with more confectioners’ sugar just before serving.