nutritional information


  • Calories: 333
  • Protein: 4 g
  • Total Fat: 15 g
  • Saturated Fat: 10 g
  • Carbohydrates: 44 g
  • Cholesterol: 83 mg
  • Sodium: 344 mg
  • Fiber: 1 g
  • Sugar: 29 g

Chocolate Stout Cake

Chocolate Stout Cake

Serves 8

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.
  • ⅔ cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout
  • 10 Tbs. unsalted butter (1 stick plus 2 Tbs.)
  • ½ cup cocoa powder
  • 1 ⅓ cups all-purpose flour
  • 1 ⅓ cups sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 large whole egg plus 1 yolk
  • ⅔ cup sour cream
  • 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.
March 2006

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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.

Kellie Matthews - 2014-07-25 18:29:48

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!

Romina - 2012-03-19 07:28:55

really good served with home made Irish Whiskey ice cream

Anonymous - 2012-03-18 20:36:27