Irish Stout Chocolate Cake | Buy This Cook That
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Irish Stout Chocolate Cake

Chocolate Lover's get ready. This is the ultimate indulgence. Two layers of rich, buttery chocolate stout cake topped with creamy frosting. 

Course Dessert
Cuisine Irish
Keyword chocolate cake
Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 hour 30 minutes
Servings 16 Slices
Calories 833 kcal
Author Buy This Cook That

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For the Cake

  • 2 cups Unsalted Plugrá Butter
  • 2 cups dark Irish stout beer
  • 1 1/2 cups unsweetened cocoa powder Dutch process preferred
  • 4 cups all-purpose flour
  • 4 cups white granulated sugar
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla

For the Frosting

  • 2 cups heavy whipping cream
  • 16 ounces semisweet chocolate
  • 1 teaspoon vanilla
  • 1/2 tablespoon sea salt optional

Cook That

For the Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Adjust the oven rack to center position. Generously butter two 9-inch round cake pans and line with parchment paper. Butter the paper, too.

  2. In a heavy saucepan, slowly melt the butter with the stout beer. Bring to a simmer, stirring frequently until all of the butter has melted and the mixture is steamy. Whisk in the cocoa powder until smooth. Remove from heat and let cool for several minutes.

  3. Next, stir together the flour, sugar, baking soda, and salt in a large bowl.

  4. In a separate large bowl, beat the eggs, sour cream, and vanilla with a handheld mixer until smooth, about 2 minutes.

  5. Slowly pour the butter-beer-chocolate mixture into the egg mixture, beating on low speed until just combined.

  6. Then, add the flour mixture to the cake batter a cup at a time, STIRRING (not beating) by hand until the dry ingredients are just incorporated. Do not over mix.

  7. Pour the chocolate cake batter evenly into the prepared cake pans. Bake in the pre-heated oven for 35 - 40 minutes until a pick inserted in the center of the cake comes clean.

  8. Remove the cake from the oven and let cool in the pan on a wire cooling rack for 15 minutes. Gently loosen the cake from the pan by running a flat butter knife around the edges.

    Next, carefully turn the chocolate cake layers out onto the cooling rack. Cool completely.

For the Frosting

  1. Heat two cups of heavy cream in a heavy sauce pan over medium-low heat until hot. Remove from heat and stir in semisweet chocolate pieces until melted and smooth. 

  2. Place the frosting in the fridge. Stir every 15 - 30 minutes until it is cooled and spreadable (about 2 hours).

  3. Frost the cake by spreading about 3/4 cup of the frosting on the bottom layer. Top with the top layer and frost the top and sides.

    Optional: sprinkle the top with flakes of sea salt.

Nutrition Facts
Irish Stout Chocolate Cake
Amount Per Serving (1 Slice with Frosting)
Calories 833 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 29g181%
Cholesterol 151mg50%
Sodium 614mg27%
Potassium 258mg7%
Carbohydrates 90g30%
Fiber 3g13%
Sugar 60g67%
Protein 7g14%
Vitamin A 1310IU26%
Vitamin C 0.3mg0%
Calcium 70mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.