Decadent Stout Chocolate Cake
Indulge in this rich and luscious decadent stout chocolate cake that combines the deep flavors of chocolate with the unique maltiness of stout beer. The cake is incredibly moist, fluffy, and infused with a chocolatey richness that makes it a true showstopper at any gathering or celebration. Topped with a silky chocolate walnut icing and garnished with cocoa-dusted walnut halves, this cake is perfect for chocolate lovers and beer enthusiasts alike. Whether it's a birthday, holiday, or just a cozy night in, this cake will surely be a favorite among friends and family. Dare to take a bite of this delightful dessert experience!
10
Servings
N/A
Calories
15
Ingredients
Ingredients
Cocoa Powder
2 ounces (sifted)
Stout Beer
7 fluid ounces (room temperature)
Butter
4 ounces (very soft)
Dark Brown Sugar
10 ounces (packed)
Eggs
2 large (beaten)
Plain Flour
6 ounces (sifted)
Baking Powder
1/4 teaspoon (sifted)
Bicarbonate of Soda
1 teaspoon (sifted)
Icing Sugar
4 ounces (sifted)
Chocolate
4 ounces (dark (50-55% cocoa solids), melted)
Walnut Pieces
1 ounce (finely chopped)
Walnut Halves
8 (for decoration)
Cocoa Powder
to dust (for decoration)
Butter
2 ounces (very soft (for icing))
Stout Beer
2 tablespoons (for icing)
Instructions
1
Preheat your oven to 350°F (180°C). Prepare two 8-inch (20 cm) round cake tins by lightly greasing them and lining the bases with baking parchment, greasing the parchment lightly as well.
2
In a large mixing bowl, cream the very soft butter and dark brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3 to 4 minutes.
3
Gradually add in the beaten eggs, mixing well between each addition until fully incorporated.
4
In a separate bowl, sift together the plain flour, baking powder, and bicarbonate of soda to ensure an even distribution.
5
In another bowl, sift the cocoa powder and gradually stir in the stout beer until smooth.
6
Carefully fold the sifted flour alternately with the cocoa-stout mixture into the egg mixture, being gentle to maintain the airiness of the batter. Ensure all ingredients are combined without over mixing.
7
Divide the batter evenly between the prepared cake tins, smoothing the tops with a spatula.
8
Bake in the center of the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back when gently pressed and have shrunk slightly from the sides of the pans.
9
Once baked, allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely, removing the baking parchment carefully.
10
For the icing, beat together the icing sugar and the soft butter until smooth. Gradually mix in the stout beer, ensuring thorough incorporation after each addition.
11
Melt the dark chocolate using a double boiler method—place a heatproof bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Stir the chocolate until completely melted, then remove from heat and let cool slightly.
12
Fold the melted chocolate into the icing mixture until fully combined. Set aside about one-third of the icing in a separate bowl and stir in the finely chopped walnuts.
13
Once the cakes are completely cooled, take one cake layer and spread the walnut icing on top. Place the second cake layer on top of the first.
14
Spread the remaining two-thirds of the icing generously over the top and sides of the cake using a palette knife for a smooth finish.
15
Dust the walnut halves with cocoa powder for decoration and arrange them on top of the cake for a beautiful presentation.
16
Allow the icing to firm up before slicing and serving to ensure clean cuts.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Decadent Stout Chocolate Cake?
The cake combines deep chocolate flavors with the unique maltiness of stout beer for a rich, luscious taste.
How many servings does this cake recipe yield?
This recipe yields 10 servings.
What oven temperature is required for baking?
The oven should be preheated to 350°F (180°C).
What size cake tins are recommended?
The recipe calls for two 8-inch (20 cm) round cake tins.
How long should the cake bake?
The cake should be baked for 30 to 35 minutes.
How do I know when the cakes are finished baking?
The cakes are done when a toothpick inserted in the center comes out clean and they spring back when gently pressed.
What type of beer is used in this recipe?
Stout beer is used both in the cake batter and the icing.
How should the cake tins be prepared?
Grease the tins, line the bases with baking parchment, and grease the parchment lightly.
What is the first step in making the cake batter?
Cream the very soft butter and dark brown sugar together until light and fluffy.
How are the eggs incorporated into the mixture?
The beaten eggs should be added gradually, mixing well between each addition.
What dry ingredients are sifted together?
Plain flour, baking powder, and bicarbonate of soda are sifted together to ensure even distribution.
How is the cocoa powder prepared for the batter?
Sift the cocoa powder and gradually stir in the stout beer until the mixture is smooth.
What technique is used to combine the flour and cocoa mixtures?
Carefully fold the sifted flour alternately with the cocoa-stout mixture into the egg mixture.
How long should the cakes cool in the tins?
Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack.
What are the main ingredients for the icing?
The icing consists of icing sugar, soft butter, stout beer, and melted dark chocolate.
How is the dark chocolate melted for the icing?
Use a double boiler method, placing a heatproof bowl over a pot of simmering water without letting the bowl touch the water.
What percentage of cocoa solids is recommended for the chocolate?
Dark chocolate with 50-55% cocoa solids is recommended.
How are walnuts used in the cake?
Finely chopped walnuts are mixed into one-third of the icing for the middle layer, and walnut halves are used for decoration.
How is the cake assembled?
Spread walnut icing on the first cake layer, top with the second layer, then cover the top and sides with the remaining icing.
What tool is recommended for spreading the icing?
A palette knife is recommended for achieving a smooth finish on the icing.
How is the top of the cake decorated?
Arrange walnut halves dusted with cocoa powder on top of the cake.
Should the stout beer be cold or room temperature for the batter?
The stout beer for the batter should be at room temperature.
What type of sugar is used in the cake layers?
Dark brown sugar is used in the cake layers.
How much stout beer goes into the icing?
Two tablespoons of stout beer are used in the icing.
Is plain flour or self-rising flour used?
Plain flour is used, combined with baking powder and bicarbonate of soda.
Why should the icing firm up before slicing?
Allowing the icing to firm up ensures clean cuts when serving.
What provides the leavening in this cake?
Baking powder and bicarbonate of soda provide the leavening.
How much cocoa powder is needed for the batter?
Two ounces of sifted cocoa powder are required for the batter.
What is the texture of the finished cake?
The cake is incredibly moist, fluffy, and infused with chocolate richness.
Can this cake be served for special occasions?
Yes, it is a showstopper perfect for birthdays, holidays, or celebrations.