Chocolate Stout Cake Recipe

Name: Chocolate Stout Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout; 10 Tbs. unsalted butter (1 stick plus 2 Tbs.); 1/2 cup cocoa powder; 1 ⅓ cups all-purpose flour; 1 ⅓ cups sugar; 1 tsp. baking soda; 1/2 tsp. salt; 1 large whole egg plus 1 yolk; ⅔ cup sour cream; Confectioners sugar for dusting

Servings: persons

1
Preheat oven to 350F.
2
Butter 8-inch round cake pan.
3
Line with parchment or wax paper.
4
Butter paper.
5
Bring stout and butter to a simmer in heavy saucepan over medium heat.
6
Add cocoa; whisk until smooth.
7
Cool slightly.
8
Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
9
Beat egg, yolk and sour cream with electric mixer in another large bowl to blend.
10
Add stout-chocolate mixture to egg mixture, and beat just to combine.
11
Add flour mixture and beat 30 seconds on slowest speed.
12
Fold batter using rubber spatula until completely combined; pour into prepared pan.
13
Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean.
14
Transfer to rack; cool 10 minutes.
15
Run small sharp knife around edge of cake to loosen and turn cake out onto rack; cool completely.
16
Sift confectioners sugar over top, transfer to platter and serve.

2333

kcal

Calories

214

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout, 10 Tbs. unsalted butter (1 stick plus 2 Tbs.), 1/2 cup cocoa powder, 1 ⅓ cups all-purpose flour, and more.

Yes, Chocolate Stout Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Stout Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions