Chocolate Stout Cake

I initially made this cake to celebrate St. Patricks Day, but this is definitely my new go-to chocolate cake. This just isn’t any chocolate cake – it’s a moist chocolate stout cake frosted with a phenomenal Stout Caramel Icing. Chocolate cake isn’t my favorite cake flavor, but when I made this Stout Cake I couldn’t stop eating it and I’m completely obsessed with the Stout Caramel Frosting. Its an easy frosting to put together and packs the best flavor because the stout brings a rich maple flavor to the caramel. You simply make the cake and then use the leftover stout (Guinness) to make a Stout reduction to add to the caramel. If you’ve never made caramel, don’t worry about this recipe because this is an easy caramel that you don’t need to worry about burning easily like the white sugar version.

Leftover cake slices are also very delicious when popped into the microwave for 30 seconds! The center caramel frosting starts melting and it reminds me of a chocolate lava cake except the lava is Stout Caramel Frosting and caramel soaked chocolate cake. It is amazing!


Chocolate Stout Cake

Cake:

  • ¾ cup cocoa powder
  • 1 ½ cup all purpose flour
  • 1 tsp baking soda
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp salt
  • ¾ cup melted coconut oil
  • 3 eggs
  • ¾ cup stout (Guinness)
  • 1 tsp vanilla

Stout Caramel Frosting:

  • 1 cup stout (Guinness)
  • 1 tbsp maple syrup
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 2-5 tbsp heavy cream
  • 2 ¼ cup confectioners sugar
  1. Preheat oven to 350°F. Line two 8 inch cake pans with parchment paper and spray with nonstick spray.
  2. Sift together cocoa powder, AP flour, and stir in baking soda and salt in a medium sized bowl.
  3. In a large bowl whisk together the coconut oil, eggs, stout, and vanilla extract until homogenous. Whisk in the sugars until just combined.
  4. Gently fold the dry ingredients into the wet whisking until there are not anymore lumps. Pour batter evenly into prepared cake pans.
  5. Bake for 27-30 minutes or until a toothpick comes out clean when inserted into the center of the cakes. Let cakes cool before frosting.
  6. While cakes are baking and cooling, make the stout reduction by adding the remaining stout (about 1 cup) and maple syrup to a saucepan on medium high heat. Occasionally stir and let mixture reduce to half (20-30 minutes).
  7. In a separate saucepan, start the caramel by melting the butter. Once melted, add the brown sugar and 2 tbsp of heavy cream and whisk until sugar granules have completely dissolved. Once the sugar is dissolved, turn heat off and stir in the stout reduction.
  8. Pour Stout Caramel into a heat safe bowl or mixing bowl and let cool for atleast 30 minutes. With a hand mixer or stand mixer with a whisk attachment beat the confectioners’ sugar with the stout caramel and add 2-3 tbsp of cream for desired frosting consistency.
  9. Frost the cakes and enjoy!

I hope you enjoy this Chocolate Stout Cake as much as my fiance and I did! If you make this cake, please comment below and tag me on instagram @theladlebearer so I can see what you made!

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