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Chocolate Stout Cake

Chocolate Stout Cake with sour cream and bitter sweet chocolate sour cream frosting 

Course Dessert
Cuisine American
Keyword St. Patrick's Day, Booze cakes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

Chocolate Stout Cake (8 inch)

  • 180 gm all purpose flour 11/2 cup
  • 150 gm Brown sugar 3/4 cup
  • 3 Large eggs
  • 60 ml Oil 1/4 cup
  • 180 ml Guinness beer or any stout beer 3/4 cup
  • 40 gm Cocoa 3 tbsp
  • 75 gm melted dark chocolate
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 125 gm Sour cream 1/2 cup

Chocolate Sour cream frosting

  • 150 gm Bittersweet chocolate melted
  • 150 gm Sour cream
  • 11/2 tbsp Goldern syrup
  • 2-3 tbsp Milk

Instructions

Chocolate Stout Cake (8 inch)

  1. Preheat the oven to 180 degrees celsius or 350 degrees F. Grease and line the cake tin with parchment.

  2. In a large bowl, add sour cream and brown sugar. Using the paddle attached of a stand mixer, beat for a couple minutes. 

  3. Add the eggs one at a time and beat. Add the oil. 

  4. In an another bowl, sift the all purpose flour, cocoa, baking powder and baking soda. Mix thoroughly using a spatula or a whisk. 

  5. Add and mix the guinness or stout a little at a time. Add and fold the melted chocolate. 

  6. Pour the batter into the prepared tin and bake for about 45 minutes. Once baked let it cool on a cooling rack. 

Chocolate Sour cream frosting

  1. Melt the bittersweet chocolate wafers (i used Guittard), let it come to room temperature. 

  2. In a bowl, add the sour cream, melted chocolate and golden syrup. Using whisk attachment of a stand mixer, whisk the mixture for a minute or until its all incorporated. 

  3. Add the milk one tablespoon at a time depending on the consistency you want to use to frost your cake. 

  4. Frost the cake once the cake is cooled and enjoy!