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–+ servings

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. 
4.88 from 8 votes
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Prep Time 1 hr
Cook Time 45 mins
Cooling Time 2 hrs
Total Time 1 hr 30 mins
Course Dessert
Cuisine Irish
Servings 16 Slices
Calories 833 kcal

Ingredients
  

For the Cake

  • 2 cups Unsalted Plugrá Butter
  • 2 cups dark Irish stout beer
  • 1 ½ 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
  • ½ tablespoon sea salt optional

Instructions
 

For the Cake

  • 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.
  • 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.
  • Next, stir together the flour, sugar, baking soda, and salt in a large bowl.
  • In a separate large bowl, beat the eggs, sour cream, and vanilla with a handheld mixer until smooth, about 2 minutes.
  • Slowly pour the butter-beer-chocolate mixture into the egg mixture, beating on low speed until just combined.
  • 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.
  • 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.
  • 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

  • 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. 
  • Place the frosting in the fridge. Stir every 15 - 30 minutes until it is cooled and spreadable (about 2 hours).
  • Frost the cake by spreading about ¾ 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.

Notes

NOTE: Your cooking time may vary based on several factors (how your oven bakes, rack position, pan size, altitude, etc.) Adjust cooking time as needed.

Nutrition

Serving: 1Slice with FrostingCalories: 833kcalCarbohydrates: 90gProtein: 7gFat: 49gSaturated Fat: 29gCholesterol: 151mgSodium: 614mgPotassium: 258mgFiber: 3gSugar: 60gVitamin A: 1310IUVitamin C: 0.3mgCalcium: 70mgIron: 3.5mg
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