Chocolate Stout Cake Recipe

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Chocolate Stout Cake Recipe

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BLACK+DECKER B+D Contributor 0 Articles

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Servings: 15-20

How to Make a Chocolate Stout Cake

1. Pre-heat oven to . Butter cake pans and line the bottom with parchment paper, then butter the parchment paper.

2. Bring stout and butter to a simmer in a large saucepan over medium heat.

3. Add cocoa powder and whisk until smooth. Allow it to cool slightly.

4. Mix dry ingredients together in a bowl.

5. Using mixer, beat eggs and sour cream in another bowl to blend.

6. Add stout-chocolate mixture to egg mixture and beat just to combine.

7. Add flour mixture and blend slowly with mixer until just incorporated, then use a spatula to completely combine.

8. Divide batter into 2 pans, bake for 45-50 minutes until a toothpick comes out clean.

9. Transfer cakes to rack to cool for 10 minutes, then remove from pans and let cool completely.

10. While cakes bake and cool make the salted caramel and frosting.

11. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.

12. Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

13. **Be Careful Here** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

14. Allow caramel to cool until thick like molasses and warm to the touch (about 20 minutes).

15. Beat butter and cream cheese at medium speed until creamy.

16. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.

17. Add 1 cup of the salted caramel and beat to combine.

18. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

19. Frost the cakes, stacking to make a layered cake.

TIPS: Be careful adding the cream. Add it slow or it will seize the caramel. If this happens, cover pan and put back on low heat to dissolve the crystals.

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