Best Chocolate Stout Cake Recipes

CHOCOLATE STOUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

CHOCOLATE STOUT CAKE WITH COFFEE GLAZE

Steps:

• Place a rack in the lower third of the oven and heat to 350 degrees.
• In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
• In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
• In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
• Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
• Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
• Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
• Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
• Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
• Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

MALTED CHOCOLATE & STOUT LAYER CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING

Steps:

• For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
• Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
• For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
• Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
• Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
• Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

CHOCOLATE-STOUT LAYER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
• In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
• Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

CHOCOLATE STOUT CAKE

Steps:

• Position rack in the center of the oven and preheat to 350 degrees.
• Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
• Tap out excess.
• In a small saucepan over high heat, bring the stout and molasses to a simmer.
• Remove from heat and let stand while preparing the batter.
• Sift together the flour, cocoa powder, baking powder, baking soda and salt.
• In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
• Scrape down sides as needed.
• Beat in eggs one at a time, scraping down after each addition.
• With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
• Scrape down sides of bowl and then beat for 20 seconds until smooth.
• Stir in chopped chocolate.
• Spoon batter into prepared pan, spreading evenly.
• Run knife through batter to eliminate air pockets.
• Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
• Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
• To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
• Whisk until chocolate is melted and smooth.
• Let cool for 5 minutes before drizzling over cake.
• Drizzle glaze over cake.
• If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
• Glaze when ready to serve.

CHOCOLATE STOUT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
• In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
• In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
• Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
• In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.

CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
• Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
• Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
• Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• For frosting:
• Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
• Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

EASY CHOCOLATE STOUT CAKE WITH RUM FUDGE FROSTING

Steps:

• Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
• Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
• Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!

MALTED CHOCOLATE & STOUT LAYER CAKE

Steps:

• 1. Grease and flour three 9-in. round baking pans; set aside.
• 2. In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
• 3. Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
• 4. Bake 32-36 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
• 5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
• 6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
• 7. Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving.

CHOCOLATE STOUT CAKE

Steps:

• Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
• For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
• Whisk until the mixture is smooth. Set aside to cool to room temperature.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
• In a large mixing bowl, beat together the eggs and sour cream.
• Add the stout-cocoa mixture, mixing to combine.
• Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
• Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
• Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
• For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
• Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
• Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
• To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
• Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
• Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
• Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.

MALTED CHOCOLATE & STOUT LAYER CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

CHOCOLATE STOUT CAKE

Steps:

• For Cake: Preheat oven to 350 degrees.
• Butter three 8” round cake pans with 2” high sides.
• Line with parchment paper.
• Butter paper.
• Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
• Add cocoa powder and whisk until mixture is smooth.
• Cool slightly.
• Whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
• Using electric mixer, beat eggs and sour cream in another large bowl to blend.
• Add stout-chocolate mixture and beat briefly on slow speed.
• Using rubber spatula, fold batter until completely combined.
• Divide batter equally among prepared pans.
• Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
• Transfer cakes to rack; cool 10 minutes.
• Turn cakes out onto rack and cool completely.
• For Icing: Bring cream to simmer in heavy medium saucepan.
• Remove from heat.
• Add chopped chocolate and whisk until melted and smooth.
• Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate.
• Spread 2/3 cup icing over.
• Top with second cake layer.
• Spread 2/3 cup icing over top.
• Top with third cake layer.
• Spread remaining icing over top and sides of cake.

CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated. Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. FROSTING Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes). Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on

TALL, DARK AND STOUT CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
• Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate 1 hour; stir. Refrigerate about 1 to 1 1/2 hours more or until spreading consistency.
• Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired.

IRISH CHOCOLATE STOUT CAKE RECIPE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Simmer 2 cups stout and 2 cups butter in heavy large saucepan over medium heat. Add cocoa powder and whisk smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in a large bowl until blended. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Simmer cream in a heavy medium saucepan. Remove from heat. Add the chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

DOUBLE CHOCOLATE STOUT CAKE

Steps:

• 1. For Cake: Preheat oven to 350'F Grease two 9 inch cake pans. Lay parchment circles into the bottoms of each pan, and grease parchment as well.
• 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of stout to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside.
• 3. Sift flour, baking powder, and salt together in a large mixing bowl. Set aside.
• 4. In a large bowl with an electric mixer cream sugar and eggs together.
• 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
• 6. Add stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Complete incorporate. Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
• 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding next 3rd of flour.
• 8. With the mixer still on, add the remaining 1/2 cup of stout and turn mixer on high to whip the stout into the batter.
• 9. Pour batter out into the two pans. Bake on a center rack for 40 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
• 10. For Butter Cream: Whip butter for 2 minutes on medium speed then slowly add sugar. Once the sugar and butter is all fluffy, add cream, then add cocoa and vanilla. Completely incorporate all ingredients and set aside.
• 11. For Chocolate Cream icing: 1- Bring cream to a simmer in a large sauce pan. Once it is to a simmer take it off the heat and add chocolate. Mix until chocolate is completely smooth and melted. Pour out into a large mixing bowl and refrigerate for 2 hours. Mix the icing a little bit every 15 minutes or so. 2- This does take 2 hours to set, so plan your timing out.
• 12. Assembly: 1- Once cakes are completely cooled, turn them out. Level off the tops of each cake, as they are likely to have domed slightly during baking. Cut each cake in half horizontally. You will have 4 cake layer total. 2- Place one cake layer down on a cake dish or decorating wheel and spread chocolate butter cream frosting on first layer. Repeat this until all four layer have been laid. Do not put butter cream frosting on the very top layer however. 3- Once cake is stacked and even spread the chocolate cream icing all over the outside of the cake until smooth. 4- Decorate and garnish as you please. I piped icing into borders and added extra chocolate chip on top.

CHOCOLATE STOUT CAKE

Steps:

• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

CHOCOLATE STOUT CAKE

Steps:

• Heat oven to 350ºF.
• Whisk eggs, sour cream and 1/2 tsp. vanilla until blended. Set aside. Combine flour and baking soda in large bowl.
• Cook stout and 1 cup butter in large saucepan 2 to 3 min. or until butter is melted and mixture is well blended, stirring frequently. Remove from heat. Add granulated sugar and cocoa powder; mix well. Stir in egg mixture until blended. Add flour mixture; mix well.
• Pour into 2 greased and floured (9-inch) round pans.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.
• Meanwhile, bring remaining butter just to boil in saucepan; simmer on medium-low heat 3 min. or until lightly browned. Cool.
• Beat cream cheese, powdered sugar and remaining vanilla in large bowl with mixer until blended. Gradually blend in butter, being careful to not add sediment from bottom of pan; discard sediment.
• Stack cake layers, filling layers and frosting top of cake with cream cheese mixture.