Print Story Well, that turned out unexpectedly well for a change
By lm (Sat Sep 20, 2014 at 03:24:08 PM EST) (all tags)
From the very first moment that I first heard rumors of using stout to make chocolate cake I was in love with the idea. In fact, I was more in love with the idea than I was with any actual chocolate cake made with stout.

It turns out that I merely had not yet found the right recipe. The perfect chocolate stout cake is composed of three things: three layers of moist, delicious chocolate stout cake; salted caramel sauce to hold the layers together; and irish cream butter cream frosting.

Recipe follows.

First, make your caramel sauce. Making it first will give it time to cool while you bake your cake. If you try to glue the layers together prior to the sauce sufficiently cooling, it will just sink down into the cake. It'll still taste good but it won't hold the layers together.

I found my original inspiration for caramel sauce in a recipe by Lindsey Farr. But I've altered it.

2 cups sugar
1 TBSP salt
1 1/2 cups butter
8 oz Irish cream

Directions: pour the sugar into a pan and melt over medium heat. stir as frequently as needed. Once it all melts and turns caramel colored, add the butter and stir often until butter melts. Whisk in the irish cream and salt. Remove from heat. Allow to cool.

With the caramel sauce out of the way, bake the cake. I found the best recipe to use at Epicurious reprint of a Bon Appetite recipe. This one I used almost unchanged save for ignoring the specifications for chocolate icing.


16oz stout
2 cups butter + additional butter for greasing cake pans
1 1/2 cups unsweetened cocoa powder
4 cups flour
4 cups sugar
1 TBSP baking soda
1 1/2 tsp salt
4 eggs
1 1/3 cups sour cream


Preheat oven to 350.

Mix the stout and butter in a sauce pan over medium low heat. Stir occasionally until all butter is melted and mixture comes to a slow boil. Whisk in cocoa powder. Remove from heat.

Sift the flour, sugar, baking soda, and salt together into a large bowl.

Use a mixer to beat together the eggs and sour cream. Slowly pour in the cocoa/stout mixture. Combine with flour and sugar mixture.

Split into three greased 8 inch cake pans that are at least two inches tall.

Bake for 35 to 40 minutes until done. Transfer to rack. Allow to cool for fifteen minutes or so. Remove from pans and allow to cool completely.

While the cakes are cooling, make the icing. Again, I leaned on Lindsey Farr to get me started.


1 1/2 cup butter
1/2 cup sour cream
4 1/2 cups powdered sugar
6 TBSP Irish cream

Cream the butter, preferably with an electric mixer. Add in the sour cream and sugar. Continue to cream. Slowly add in the Irish cream. Store in refrigerator until ready to use.

Once the cakes are completely cool, stack them using a generous portion of the salted caramel sauce to help them stick together. Then cover the cake with the icing. If there is icing left over, you applied an insufficiently think coating. Apply more.

The last step is to take the cake to work to feed to your cow-orkers. This can be done via bicycle with some planning.

Snapshot of plastic cake carrier strapped to rack of a bicycle by means of a bungee cord

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Well, that turned out unexpectedly well for a change | 6 comments (6 topical, 0 hidden)
Saved for later by LoppEar (4.00 / 1) #1 Sun Sep 21, 2014 at 12:04:06 PM EST
I've just recently been craving to make a cake, and to make some stout... thanks for the biking story too.

This one ends up being quite rich by lm (2.00 / 0) #2 Sun Sep 21, 2014 at 04:43:37 PM EST
In hindsight, I think that something acidic like macerated berries might have made an improvement.

Or a tumbler of Irish whiskey. That would have been teh awesome.

There is no more degenerate kind of state than that in which the richest are supposed to be the best.
Cicero, The Republic
[ Parent ]
Hmmm by riceowlguy (4.00 / 1) #3 Sun Sep 21, 2014 at 08:17:00 PM EST
I have a bottle of a "red velvet stout" I've been saving for a while.  If I made a red velvet stout cake with it, would that be Stoutception?

Did you use a chocolate stout? by ammoniacal (4.00 / 1) #4 Mon Sep 22, 2014 at 03:43:12 AM EST
Or would that be over-kill?

"To this day that was the most bullshit caesar salad I have every experienced..." - triggerfinger

Depends ... by lm (4.00 / 1) #5 Mon Sep 22, 2014 at 06:55:45 AM EST
... some chocolate stout is called "chocolate" not because it contains chocolate but because of the color of the malt used to make the stout. Other chocolate stouts are called "chocolate" because the brewer adds cocoa.

I don't think that the latter type would add anything to the recipe past the other qualities from the stout. The former probably might add some nuance of flavor.

In any case, I used a Guinness because I'm lazy and cheap. The liquor store across the street carries 22oz bottles of Guinness for a couple of bucks.

There is no more degenerate kind of state than that in which the richest are supposed to be the best.
Cicero, The Republic
[ Parent ]
Front page material. by ObviousTroll (2.00 / 0) #6 Fri Nov 17, 2017 at 10:33:48 PM EST
This sounds truly amazing. I shall have to make it for the Festival of Leftovers.

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Well, that turned out unexpectedly well for a change | 6 comments (6 topical, 0 hidden)