Get the Recipe: Chocolate Stout Cake With Irish Cream Frosting Recipe
This chocolate stout cake with Irish cream frosting makes a super chocolatey, moist, and fudgy cake that comes together in just 10 minutes with just a few bowls and a whisk!
Ingredients
For The Chocolate Stout Cake
- ¾ cup (6 ounces or 170 grams) unsalted butter, cut into 1-inch cubes
- ¾ cup (6 ounces or 170 grams) stout beer
- ¾ cup (2.25 ounces or 64 grams) Dutch-processed cocoa powder, sifted if necessary
- 1 ⅓ cups (9.35 ounces or 265 grams) granulated sugar
- 1 ½ cups (6.75 ounces or 191 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (4 ounces or 113 grams) sour cream, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
For The Irish Cream Frosting
- ½ cup (4 ounces or 113 grams) cream cheese, at room temperature
- 1 ¼ cups (6 ounces or 170 grams) confectioners’ sugar, sifted if necessary
- 1 Tablespoon Irish cream
- pinch of kosher salt
- Dutch-processed cocoa powder, for garnish
Instructions
For The Chocolate Stout Cake
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray a 9-inch round cake pan with cooking spray and line the bottom with a parchment paper circle. Spray the parchment, too.
- Melt the butter, then whisk in the stout and cocoa powder. In a medium, heavy-bottomed saucepan, melt the butter over low heat, about 5 to 10 minutes. Stir regularly to prevent the butter from getting too hot—at no point should the butter sizzle, crackle, or pop.Remove from heat and whisk in the stout beer and cocoa powder. Mix until smooth and combined. Cool slightly on a wire rack while you prep the other ingredients.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix the wet ingredients. In a large bowl, whisk together the sour cream, egg, and egg yolk.
- Whisk the chocolate stout mixture into the wet ingredients, then mix in the dry ingredients. Slowly pour in the chocolate mixture while whisking continuously to combine. Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix until just combined.
- Assemble the cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top.
- Bake the cake. Bake for 37 to 40 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the cake comes out with a few crumbs attached. Cool the cake in its pan on a wire rack completely before frosting.
For The Irish Cream Frosting
- Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric beater, beat the cream cheese on medium-low until soft and creamy, about 1 minute. Scrape down the bottom and sides of the bowl with a rubber spatula.With the mixer on low, add the confectioners’ sugar, Irish cream, and salt. Beat on medium-low for 1 minute to combine, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
Assembly
- Assemble the cake. Use a rubber spatula to scrape the frosting onto the top of the cake. Use an offset spatula to spread it evenly over the top of the cake, then make large, random sweeping motions across the frosting. The sweeping motions will create swirls. Garnish with cocoa powder.
- Serve and store. Serve immediately. The assembled cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.
Notes
- I used a 9-inch round cake pan to make my chocolate stout cake. However, you can use other alternatives like a 9-inch square pan, as well as an 8-inch round cake pan OR an 8-inch square pan. The 9-inch square pan will have the same Bake Time as the round cake pan; however, I would check for doneness 5 minutes earlier than what’s listed in the recipe below to be on the safe side. The 8-inch cake pans will probably need a few more minutes of Bake Time (Why? You’re basically cramming in the same amount of batter in a smaller pan). I would check for doneness at the 40 minute mark, then add 2 to 3 minutes from there.
- The cake needs to be cooled completely before topping with frosting. If you frost it while it’s still warm, the frosting will melt and slide off the cake! If you want to make sure your cake is completely cooled, make it a day ahead of frosting and serving. I recommend this anyway because overnight, its chocolate stout flavors deepen and intensify. Follow the recipe instructions to bake and cool the cake. Then, turn it out of its pan and wrap in two layers of plastic wrap. Store on the counter at room temperature overnight. The next day, follow the instructions to make the frosting and assemble the cake.
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