Best 10 Double Chocolate Stout Cake Recipes

CHOCOLATE STOUT CAKE

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. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using 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:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 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.

DOUBLE STOUT CHOCOLATE BUNDT CAKE

Steps:

• To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
• In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
• In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
• Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
• To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it's warm and runny.
• Store the cake in the fridge for up to 5 days.

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

DOUBLE CHOCOLATE STOUT CAKE

Steps:

• 1. For Cake: Preheat oven to 350'F Grease two 9 inch cake pans. Lay parchment circles into the bottoms of each pan, and grease parchment as well.
• 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of stout to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside.
• 3. Sift flour, baking powder, and salt together in a large mixing bowl. Set aside.
• 4. In a large bowl with an electric mixer cream sugar and eggs together.
• 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
• 6. Add stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Complete incorporate. Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
• 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding next 3rd of flour.
• 8. With the mixer still on, add the remaining 1/2 cup of stout and turn mixer on high to whip the stout into the batter.
• 9. Pour batter out into the two pans. Bake on a center rack for 40 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
• 10. For Butter Cream: Whip butter for 2 minutes on medium speed then slowly add sugar. Once the sugar and butter is all fluffy, add cream, then add cocoa and vanilla. Completely incorporate all ingredients and set aside.
• 11. For Chocolate Cream icing: 1- Bring cream to a simmer in a large sauce pan. Once it is to a simmer take it off the heat and add chocolate. Mix until chocolate is completely smooth and melted. Pour out into a large mixing bowl and refrigerate for 2 hours. Mix the icing a little bit every 15 minutes or so. 2- This does take 2 hours to set, so plan your timing out.
• 12. Assembly: 1- Once cakes are completely cooled, turn them out. Level off the tops of each cake, as they are likely to have domed slightly during baking. Cut each cake in half horizontally. You will have 4 cake layer total. 2- Place one cake layer down on a cake dish or decorating wheel and spread chocolate butter cream frosting on first layer. Repeat this until all four layer have been laid. Do not put butter cream frosting on the very top layer however. 3- Once cake is stacked and even spread the chocolate cream icing all over the outside of the cake until smooth. 4- Decorate and garnish as you please. I piped icing into borders and added extra chocolate chip on top.

CHOCOLATE-STOUT LAYER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
• In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
• Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

DOUBLE CHOCOLATE STOUT CAKE

Steps:

• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using 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.
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 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.

CHOCOLATE STOUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
• In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
• Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
• To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
• Top each cupcake with a heap of frosting and dust with cocoa.

CHOCOLATE STOUT CAKE

Steps:

• For Cake: Preheat oven to 350 degrees.
• Butter three 8” round cake pans with 2” high sides.
• Line with parchment paper.
• Butter paper.
• Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
• Add cocoa powder and whisk until mixture is smooth.
• Cool slightly.
• Whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
• Using electric mixer, beat eggs and sour cream in another large bowl to blend.
• Add stout-chocolate 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: Bring cream to simmer in heavy medium saucepan.
• Remove from heat.
• Add 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.
• Top with third cake layer.
• Spread remaining icing over top and sides of cake.

CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
• Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
• Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
• Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• For frosting:
• Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
• Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.