"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Still searching for what to cook ?

Name: Chocolate Stout Cake
Prep time: 1 h 15 min
Cook time: 2 h 15 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: Stout e.g., Guinness; 2 cups Unsalted butter 4 sticks; 1/2 cups Unsweetened cocoa powder preferably Dutch process; 4 cups All purpose flour; 4 cups Sugar; 1 tablespoon Baking soda; 1/2 teaspoons Salt; 4 large Eggs; 1 1/3 cups Sour cream; 2 cups Whipping cream; 1 pound Bittersweet or semisweet chocolate chopped (can use chips)

Find the most delicious recipes here

INGREDIENTS

-- CAKE --
Stout ; e.g., Guinness
2 cups Unsalted butter ; 4 sticks
1/2 cups Unsweetened cocoa powder ; preferably Dutch process
4 cups All purpose flour
4 cups Sugar
1 tablespoon Baking soda
1/2 teaspoons Salt
4 large Eggs
1 1/3 cups Sour cream
-- ICING --
2 cups Whipping cream
1 pound Bittersweet or semisweet chocolate ; chopped (can use chips)
-- FOR CAKE --

INSTRUCTIONS

FOR CAKE:

Preheat oven to 350 degrees. Butter three 8-inch round cake pans with 2-inch high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1-1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout - chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

FOR ICING:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

NOTES

Alert editor

Chocolate Stout Cake

-- CAKE --
 Stout e.g., Guinness
2 cups Unsalted butter 4 sticks
1/2 cups Unsweetened cocoa powder preferably Dutch process
4 cups All purpose flour
4 cups Sugar
1 tablespoon Baking soda
1/2 teaspoons Salt
4 large Eggs
1 1/3 cups Sour cream
 -- ICING --
2 cups Whipping cream
1 pound Bittersweet or semisweet chocolate chopped (can use chips)
 -- FOR CAKE --

FOR CAKE:
Preheat oven to 350 degrees. Butter three 8-inch round cake pans with 2-inch high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

FOR ICING:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (432g)
Recipe Makes: 12

Calories: 1570
Calories from Fat: 525 (33%)

Amt Per Serving		% DV

	Total Fat 58.3g	78 %
	Saturated Fat 33.4g	167 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 3.1g
Cholesterol 457.5mg		141 %
Sodium 460mg		16 %
Potassium 370.2mg		10 %
Total Carbohydrate 257.8g		76 %
	Dietary Fiber 4g	16 %
	Sugars, other 253.8g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1570

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Cake

by tehanuphalaenopsis

Original Cake-Pan Cake

by kingarthurflourrecipes

Hummingbird Cake

by mrskfp

REVIEW THIS RECIPE

REVIEWS

mandalay1

Make sure to use cake pans that are 2" high. Took much longer in oven than recipe states but it could have to do with my 1 1/2" cake pans. Made this for Christmas Eve 2008. John loved it.

15y

jgeary27

The cake is delicious, dense but moist and soft. It takes a little longer to cook than it says in the recipe, be careful to test it! Also if you use the 3 8" pans it comes out quite tall, very impressive on the table.

15y