Chocolate Stout Cake


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.

  • SERVINGServings


  • 2/3 cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout
  • 10 Tbs. unsalted butter (1 stick plus 2 Tbs.)
  • 1/2 cup cocoa powder
  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large whole egg plus 1 yolk
  • 2/3 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.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 333
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 83 mg
  • Fat Content: 15 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 344 mg
  • Sugar Content: 29 g