Dark Chocolate Stout Cake

Dark Chocolate Stout Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 378.4
  • Total Fat: 19.8 g
  • Cholesterol: 89.8 mg
  • Sodium: 337.6 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.9 g

View full nutritional breakdown of Dark Chocolate Stout Cake calories by ingredient
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This super rich chocolate stout cake is for serious Guinness lovers only! Serve warm with vanilla ice cream for the ultimate contrast of texture and flavor. This super rich chocolate stout cake is for serious Guinness lovers only! Serve warm with vanilla ice cream for the ultimate contrast of texture and flavor.
Number of Servings: 12


    For the cake:
    Butter for pan
    1 cup Guinness stout
    10 Tbs. unsalted butter
    3/4 cup unsweetened cocoa
    2 cups superfine sugar
    3/4 cup sour cream
    2 large eggs
    1 tsp. vanilla extract
    2 cups all-purpose flour
    2-1/2 tsp. baking soda

    For the topping:
    1-1/4 cups confectioner's sugar
    8 oz. cream cheese, at room temperature
    1/2 cup heavy cream.


Heat oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

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Member Ratings For This Recipe

  • So tasty! - 1/11/18

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  • This is quite close to the one I make, which calls for only 1 cup of butter. It's a delicious cake I always bake for St. Patrick's Day. I use Bailey's in my icing instead of the heavy cream. - 3/18/17

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  • I baked this for about 50 minutes, and it turned out wonderfully. It was very firm, but moist. I also substituted Bailey's cream cheese icing for the cream cheese icing in the recipe (I'd made cupcakes like that before). My friend (and everyone else) loved his birthday cake. - 8/19/15

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  • This was a delicious cake...not too sweet, yet it totally satisfied a chocolate cake craving. I made it for a group of co-workers and they all raved about it! I had to use a bundt pan since I couldn't find my spring-form, and baked it for 1 hour. I would cut the recipe for the icing in half. - 6/9/09

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  • This was gorgeous. I used a silicon cake 'tin' and found that 1 hour was a touch too long so will reduce the time slightly until I get it right. I found the icing was hard work to mix even with an electric mixer so the muscles had to come out. Too much, so had to freeze half of it. - 9/26/08

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