Irish Chocolate Stout Cake Recipe

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14 votes | 34745 views

I am a lifelong chocoholic and love many types of chocolate cake. Very few have impressed me as much as this chocolate stout cake orignially from the Barrington Brewery in Great Barrington, Mass. The dark stout beer (I use Guiness) gives this cake an intense, not-too-sweet flavor. And it is enough to feed an army!

Prep time:
Cook time:
Servings: 16 servings


Cost per serving $1.77 view details
  • 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)


  1. For cake:
  2. 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.
  3. 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.
  4. For icing:
  5. 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.
  6. 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 16 servings
Calories 856  
Calories from Fat 432 50%
Total Fat 49.86g 62%
Saturated Fat 30.44g 122%
Trans Fat 0.0g  
Cholesterol 144mg 48%
Sodium 627mg 26%
Potassium 492mg 14%
Total Carbs 103.47g 28%
Dietary Fiber 6.4g 21%
Sugars 65.76g 44%
Protein 10.96g 18%
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  • John Spottiswood
    This is my new favorite chocolate cake -- of the non-molten variety. It is rich, delicious, and not too sweet. If you love semi-sweet or bitter sweet chocolate, you'll love this!
    I've cooked/tasted this recipe!
    • GrillKing
      One of the best chocolate cakes. Not too sweet and perfectly rich.
      I've cooked/tasted this recipe!
      • Mary Joseph
        This cake is incredible! It's also really strange and fun to make. I never thought melting butter into beer could taste so good. This is probably the only chocolate cake I'll ever make from now on.
        I've cooked/tasted this recipe!
        • Just as good if not better than a cake from a fancy European bakery!!!!!!!!! Definitely a dessert that will impress your guests!
          I've cooked/tasted this recipe!
          • Signe Johansen
            wow, this looks amazing! have heard great things about chocolate cake made with stout, must try your recipe :)
            • Erin S.
              I used Hershey's Special Dark Cocoa because of a dark chocolate stout beer I enjoyed while on vacation (can't remember the name off-hand). I used the "Especially Dark" Chocolate Frosting recipe on the back of the can because it's my favorite. The consistency is more fluffy and covered the entire cake. We enjoyed the cake, and my husband especially enjoyed all the leftover Guinness in the refrigerator!
              I've cooked/tasted this recipe!
              This is a variation
              • Ruby Densmore
                I've tried it and will have to try again. I loved the texture but was disappointed in the taste. I was expecting a much more chocolate flavour. I'll try a different kind of cocoa powder next time. I don't think I used Dutch-process - just regular Fry's cocoa.

                I had great hopes for this so will give it another chance.
                I've cooked/tasted this recipe!


                • ShaleeDP
                  March 19, 2013
                  This looks like a good recipe to make. I would like to try this soon, my kid would enjoy a new cake recipe.

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