Skip to main content

chocolate stout cake with cream cheese frosting

My friend Veda and I made a birthday cake for her dad. I wanted to make a "dad-approved" cake; something manly, rich, and festive. The kind of cake that can be eaten in a La-Z-Boy with a cold beer.

That's when I got the idea for a chocolate stout cake. This cake is rich, moist and not overly sweet. I frosted it with my favorite recipe for tangy, cream cheese frosting. You can't actually taste the beer in the cake, but it definitely enhances the rich flavor of the chocolate.

Needless to say, her dad loved the cake.  He wasn't allowed to cut the cake until his actual birthday... but the cupcakes were gone long before that!

With love,

Yield: One 9-inch round two-layer cake

1 1/2 cups stout or dark beer
1 1/2 cups unsalted butter, cut into cubes
1  cup sifted dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons  baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature

1. Preheat oven to 350°F. Grease two 9-inch round pans (2″ deep), line bottoms with parchment paper circles, then grease circles, dust with flour and tap out excess. Set aside.
2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.
3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the eggs and sour cream on medium speed  until well combined, about 3 minutes.
5. Add the cooled cocoa mixture, and mix on medium speed  until combined, about 1 minute.
6. Add the dry ingredients slowly and combine on low-speed  until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.
7. Divide batter into prepared pans evenly. If possible, weigh the pans and batter with a kitchen scale for accuracy and even layers. If you do, each pan of batter should weigh ~1 kg/2.2 lbs. Place cake pans on middle oven rack side-by-side, but about 2″ apart and bake until toothpick inserted into center comes clean, about 35 minutes.
8. Let cakes cool on wire racks for ~10 minutes, loosen edges with knife or small palette knife, then gently remove from pans to cool completely.

From Sweetapolita

Recipe for my favorite cream cheese frosting here.


  1. That's a gorgeous piping job you guys have done. Beer-in-cake--I think I could go for that!

  2. LOVE the way you frosted the cake....did you pipe it? Can't wait to try this recipe. Happy Birthday to Veda's dad!

    1. Thank you! I piped little mounds of frosting, and then flattened them each to one side using a warm metal spoon to get that "cloud like" effect.


Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...

It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.

I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.

Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.

But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.

Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...

When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…