Best Irish Chocolate Stout Cake Recipes

Chocolate Stout Cake with Irish Cream Frosting image

Provided by Stuart O'Keeffe

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature for the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup Irish stout, such as Guinness
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
1 to 2 tablespoons Irish cream liqueur, such as Baileys
1 small bar chocolate (milk, bitter or semisweet will work)

Steps:

For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.

Irish Chocolate Stout Cake Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet or semisweet chocolate, chopped (do not use unsweetened)

Steps:

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Simmer 2 cups stout and 2 cups butter in heavy large saucepan over medium heat. Add cocoa powder and whisk smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in a large bowl until blended. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Simmer cream in a heavy medium saucepan. Remove from heat. Add the chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.