The Ultimate Chocolate Stout Cake Recipe: A Delicious Journey

Discovering the Richness of Stout Beer

In the early 2000s, I embarked on an unforgettable trip to Ireland. One of the highlights was a private tour of the Guinness Stout Beer Factory. I vividly remember standing at the gates, awed by the majestic buildings beyond. The tour was a blur, but the lesson on pouring a proper Guinness stuck with me. The Guiness beer is served at a specific temperature, and the pour requires a slow, steady release into an hourglass-shaped glass tipped at an angle. This technique minimizes the head and froth of the beer. After a few attempts, I mastered the perfect pour!

Upon returning to the States, I was disappointed to discover that the Guinness Stout here was not the same Guiness Stout manufactured in Ireland. However, it still had that lovely, full-bodied molasses taste. One weekend, after sharing a slideshow of my trip, I found myself with leftover Guinness and a desire to experiment. I decided to replace the water in my chocolate cake recipe with the leftover stout. The result was astonishing! The flavor profile transformed, and I added it to my baking class curriculum, where it became an instant hit.

As time passed, in-person baking classes gave way to bloggers and YouTubers. Many turned to the internet for learning instead of traditional classes. My recipes were tucked away in a folder until a former student reached out, asking for the recipe she had lost. I dug through my boxes and found it! Now, I'm excited to share this cherished recipe with you.

Chocolate Stout Cake Recipe - Revised Version 2025

Ingredients:

• 1.5 Cups Guinness Stout Beer (room temperature)

• 1.5 Cups unsalted butter - softened at room temperature (do not microwave)

• 1 Cup Dutch-Processed Cocoa

• 3 Cups of Granulated Sugar

• 3 Cups Bleached All-Purpose Flour

• 2 1/4 Tablespoons of baking powder

• 1 Teaspoon of fine sea salt

• 3 Large Eggs, room temperature

• 2/3 Cup Sour Cream

• Optional: 1 tablespoon vanilla paste or mix 1 tablespoon Espresso powder with dry ingredients.

  
  

Instructions:

1. Preheat the oven for 20 minutes at 350 degrees Fahrenheit. Prepare two 9" round pans with baking spray and parchment rounds.

2. In a large KitchenAid mixing bowl, combine melted butter with cocoa until fully mixed. Then, add the stout and whisk until smooth.

3. In another bowl, combine the dry ingredients (flour, sugar, baking powder, salt, and optional espresso powder). Whisk well.

4. In a third smaller bowl, beat the eggs and sour cream together. Add vanilla paste if desired.

5. Gradually add the dry ingredients to the large mixing bowl, alternating with the egg/sour cream mixture. Mix on medium-high speed for 2 minutes, scraping the sides of the bowl. Avoid overmixing.

6. Using a kitchen scale, measure your batter and distribute it evenly into the prepared baking pans.

7. Bake for 40 to 50 minutes, checking at the 40-minute mark. Ovens and pans vary, so keep an eye on your cakes toward the end of the baking time. Do not overbake.

   
   

Salted Caramel Frosting Recipe

This quick frosting is perfect for piping.

Ingredients:

• 4 cups powdered sugar - sifted after measuring

• 8 tablespoons of salted butter - cut into chunks

• 1/4 cup of meringue powder

• Cream (4 tablespoons, adjust for desired consistency)

• Caramel sauce (homemade or store-bought)

• 1 tablespoon of vanilla paste

• 1 teaspoon fine sea salt

  
  

Instructions:

1. In a mixing bowl, combine the sifted powdered sugar, salt, and meringue powder. Start on low speed and add the butter and 2 tablespoons of caramel sauce. Stop the mixer to scrape the bowl.

2. Add the vanilla paste and a bit of cream to loosen the frosting. Beat on medium-high for 2 minutes until you achieve a thick, creamy consistency. If too thick, add cream by the teaspoon. If the mixture is too thick, add a tablespoon of corn starch at most.

   
   

Baking Tips for Success

Key elements to remember:

• Always read through the recipes first to ensure you have all the ingredients and supplies needed.

• Take your time. Baking is an art that requires patience.

  
  

I hope you enjoy this recipe! Please send me a note and a picture of your final result. Email me at info@rozsweetartstudio.com.

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