Chocolate Stout Cake

For the cake:

  • 1 cup stout beer (Such as Guinness, alcoholic or non alcoholic)

  • 1 1/2 - 2 cups brown sugar (If you want it sweeter use the full 2 cups)

  • 3/4 cup cocoa powder

  • 1 tsp instant espresso or coffee (mixed with 2 Tbs. water)

  • 3/4 cup sour cream or greek yogurt

  • 2 eggs

  • 2 tsp. vanilla extract

  • 1/2 cup or 8 tbs unsalted butter, melted

  • 2 cups all purpose flour

  • 2 1/2 tsp. baking soda

  • 1 1/2 tsp. kosher salt

For the frosting

  • 8 oz. cream temperature, at room temperature

  • 1 cup powdered sugar

  • 1/3 cup half n half (or Bailey’s Irish Cream)

  • 1 tsp. vanilla extract

  • Pinch of kosher salt

Preheat oven to 350F. Spray a 9x9” pan with non stick spray then line with parchment paper.

In a large bowl combine the stout, sugar, cocoa powder, espresso powder, sour cream, eggs, vanilla extract, and melted butter. Whisk well.

Fold in flour, baking soda, and salt and mix until just barely combined. Pour batter into prepared pan and bake for 30 to 35 minutes or until a fork comes out clean. Set aside to cool completely.

In a medium bowl, mix together the cream cheese, powdered sugar, half n half, vanilla, and salt.

Spread the frosting on top of the cake in an even layer.

Serve immediately.

Amanda Frederickson1 Comment