Ginger-Chocolate Stout Cake with Sweetened Sour Cre

Name: Ginger-Chocolate Stout Cake with Sweetened Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa; 1 Tbs. ground ginger; 1 Tbs. ground cinnamon; 2 tsp. baking powder; 1/4 tsp. salt; 1 cup maple syrup or molasses; 1 1/4 cups stout, such as Samuel Smith; 1/2 cup (1 stick) butter, softened; 1/4 cup brown sugar; 2 large eggs, room temperature; 1 cup low-fat sour cream; ⅔ cup light brown sugar

Servings: persons

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 Tbs. ground ginger
1 Tbs. ground cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 cup maple syrup or molasses
1 1/4 cups stout, such as Samuel Smith
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar
2 large eggs, room temperature
1 cup low-fat sour cream
⅔ cup light brown sugar

1
To make Cake: Preheat oven to 350F.
2
Coat 11- x 9-inch baking pan with cooking spray.
3
Whisk together flour, cocoa, ginger, cinnamon, baking powder, and salt in bowl.
4
Place 1 cup maple syrup in 4-cup measuring cup.
5
Bring stout to a boil, and pour into maple syrup.
6
Beat butter and brown sugar with electric mixer.
7
Beat in eggs.
8
Alternate adding stout and flour mixtures to batter.
9
Pour into prepared pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean.
10
Cool cake in pan; cut into 16 squares.
11
To make Sweetened Sour Cream: whisk together sour cream and brown sugar until sugar dissolves.
12
Serve Cake with Sweetened Sour Cream.

1077

kcal

Calories

Fat

174

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 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup unsweetened cocoa, 1 Tbs. ground ginger, 1 Tbs. ground cinnamon, and more.

Yes, Ginger-Chocolate Stout Cake with Sweetened Sour Cream 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!

Ginger-Chocolate Stout Cake with Sweetened Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions