Stout chocolate cake

By admin
13 January 2012

The creamcheese icing that looks like the foam head of a beer goes perfectly with the extra-dark, moist cake.

Makes 1 cake

Preparation time: 15 min

Baking time: 45-60 min


250 ml (1 c) dark stout beer

250 g butter

180 ml (¾ c) cocoa powder

500 ml (2 c) caster sugar

140 ml sour cream

2 eggs

5 ml (1 t) vanilla essence

500 ml (2 c) cake flour

12 ml (2½ t) bicarbonate of soda


250 g cream cheese

100 ml icing sugar

25 g butter, melted

20 ml (4 t) milk

Preheat the oven to 180 °C. Grease a 23-cm loose-bottomed cake tin with butter or spray.


Heat the beer and butter in a saucepan until the butter has melted. Remove from the heat. Sift in the cocoa powder, add the sugar and blend.

Whisk together the cream, eggs and vanilla essence in a separate bowl and add to the beer mixture, whisking well.

Sift the flour and bicarbonate of soda on top and fold in. Turn the batter into the prepared tin, spreading it evenly.

Bake for 45-60 minutes and leave the cake to cool in the tin.


Mix the cream cheese and icing sugar. Stir in the butter and milk and mix well. Remove the cake from the tin and spoon the icing on top of the cooled cake.

To make a layer cake like the one in the picture, double the ingredients and bake 2 cakes.

Follow YOU on Twitter.

Find Love!