Dark Chocolate Stout Cake


This cake is my go-to recipe! One word: devine. I used a bottle of Tuatara’s limited edition Black WCF Chocolate Stout in this recipe, but a regular bottle of stout will do the trick!

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Dark Chocolate Stout Cake

For the cake

  • 500 ml stout
  • 250 grams butter
  • 75 grams cocoa powder
  • 400 grams caster sugar
  • 142 ml sour cream
  • 2 large eggs
  • 1 tbsp vanilla essence
  • 275 grams plain flour
  • 2 1/2 tsps baking soda

For the icing

  • 300 grams cream cheese
  • 150 grams icing sugar
  • 50 grams butter

Preheat the oven to 180 degrees, and butter and line a 23 cm springform tin.

Pour the stout into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and the baking soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese with the butter until smooth, sieve over the icing sugar and then beat them all together until it makes a spreadable consistency. Spread the icing on top of the cake.

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