While I’ve never loved the beer, and stout even less…I’ve loved the hint of the flavor. For me, a little goes a long, long way… And if you’re like me, you know that beer really doesn’t need to be just for drinking; and can be an essential ingredient to keep in your pantry, especially for baking!
This chocolate cake is made with a rich chocolate stout, perfect for fans of that bitter beverage, but even more so for those with a love for chocolate. It’s truly the best of both worlds! The taste is both rich and light, balanced with the sweet creaminess of the cream cheese frosting. The perfect dessert for your St. Patrick’s Day celebration!
Life is good. It’s a “May your day be touched with a bit of Irish luck, brightened by a song in your heart, and warmed with smiles by the people you love…” kind of good.
- 1 stick, plus 3 tbsp butter
- ½ cup brown sugar
- 1½ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tbsp vanilla bean paste
- 2 cups all purpose flour
- 2½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate stout
- 8 oz cream cheese
- ½ stick butter, room temperature
- 3 cups powdered sugar
- 2 tsp vanilla
- 3 tbsp milk
- Toasted Walnuts for garnish
- Preheat oven to 350 degrees.
- Grease and line a 10" cake pan with waxed paper.
- In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until creamy. Add the eggs, and beat until light and fluffy.
- Add the sour cream and vanilla. Beat until just incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture and stout to the egg mixture, beat on low until incorporated, and then increase the speed to high, beat for about one minute longer.
- Pour the batter into the prepared cake pan, and bake for about 50-60 minutes, or until a knife inserted into the center comes out clean. Remove from oven, and let sit for ½ hour. Remove from the pan, and let cool on a cooling rack. Remove the waxed paper from the bottom of the cake.
- In the bowl of your stand mixer, combine the cream cheese, butter, powdered sugar, vanilla, and milk on low speed. Increase the speed to high, and let beat for about five minutes until the frosting is light and fluffy.
- Frost the cake, and garnish with toasted walnuts.
- To toast the walnuts, spread in a single layer on a cookie sheet. Bake at 350 degrees for about five minutes.