Chocolate Stout Cake Recipe | Vegetarian Times Skip to main content

Chocolate Stout Cake

The roasted barley in flavorful black stouts gives it a depth that makes it a favorite for baking. This moist cake is a delicious teatime treat; for dessert, serve it with berries and ice cream.



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⅔ cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout
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10 Tbs. unsalted butter (1 stick plus 2 Tbs.)
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½ cup cocoa powder
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1 ⅓ cups all-purpose flour
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1 ⅓ cups sugar
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1 tsp. baking soda
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½ tsp. salt
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1 large whole egg plus 1 yolk
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⅔ cup sour cream
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Confectioners' sugar for dusting


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

Nutrition Information: 

4 g
Total Fat: 
15 g
Saturated Fat: 
10 g
44 g
83 mg
344 mg
1 g
29 g
Serves 8

Comments on this Recipe

really good served with home made Irish Whiskey ice cream

Truly delicious! I used a flour that's 1/2 wheat and 1/2 white and it came out fluffy, not so dense. I also used Turbinado sugar which gave it a particular taste. Everyone had seconds (if not more) barely lasted. I will make it again!

Fantastic cake, but a couple of comments: I reduce the amount of butter to 8 Tbps, and the cake isn't so greasy. I also use two pans, if you only use one 8" round pan you will end up with cake all over your oven. Better to have two shallower layers. Or use a bundt or tube pan but grease and flour VERY liberally, as this cake likes to stick to the pan.