Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

Epic Chocolate Stout Cake3

Although I may be shattering illusion with this admission, I don’t always cook with beer. I often create very sober meals with teetotaling side dishes, not a whisper of booze in sight.

However, over the years of carving out a niche in this corner of Craft Beer Land, I have found that beer is an essential and non-replaceable ingredient in several dishes, it just does the best job.

Epic Chocolate Stout Cake2

My Thanksgiving Turkey will always be brined with a brown ale, the meat tenderizing properties of beer have no match. If you want a juicy bird, it’s the best way to get there.

My dinner rolls will always be made with wheat beer, the leaving agents are just too good.

My steak will always be given a good soak in a dark craft beer, it gives the best results.

And my chocolate cake will always be made with a nice chocolate stout. The first recipe I ever made with beer was a stout cake, it was by far the best homemade chocolate cake I had ever made, wooing me to the boozy side of baking. The taste was both rich and light, smooth and bold. It may have been a gateway recipe that lead me down a path of beer cooking obsession.

Epic Chocolate Stout Cake4

Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

Ingredients

    For the Cake:
  • 7 wt oz 72% dark chocolate, chopped (about 1 ½ cups)
  • 1 cup (2 sticks) unsalted butter
  • 12 ounces Chocolate Stout
  • 3 and 1/4 cups granulated sugar
  • 4 eggs + 2 yolks
  • ¼ cup canola oil
  • 2/3 cup sour cream
  • 3 cups flour
  • 1 tbs baking powder
  • 1 tbs espresso powder
  • ¾ cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sour cream
  • 4 cup dark chocolate chips, melted & slightly cooled
  • 4 cups confectioners sugar
  • 1/4 cup bourbon
  • ½ cup heavy cream

Instructions

    For the cake:
  1. Preheat oven to 350.
  2. In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Stir in the chocolate stout.
  3. In the bowl of a stand mixer beat the sugar, eggs and yolks until well combined, light and fluffy, about 3 minutes.
  4. Add the oil and sour cream, beat until well combined.
  5. Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all us well combined.
  6. In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
  7. Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
  8. Grease and flour 3, 9-inch cake pans (or two cake pans, and 12 cupcake tins).
  9. Pour the batter evenly between the pans.
  10. Bake at 350 for 20-25 minutes or until the top springs back when lightly touched, (15-17 minutes for cupcakes).
  11. Allow to cool, remove from pans (it’s easiest to transfer to a plate lined with parchment paper.)
  12. To assemble a tall cake it’s easiest if all ingredients are cold, warm cake and frosting tend to slide. For best results chill the cake layers for 1 hour prior to assembling.
  13. Chill assembled cake until ready to serve.
  14. For the frosting:
  15. In the bowl of a stand mixer beat the softened butter on high until creamy, about 3 minutes. Add the sour cream, beat until light and fluffy.
  16. Slowly pour the melted chocolate into the mixer, beating until well combined with the butter mixture.
  17. Add the powdered sugar and slowly building up speed, beat on high until well combined.
  18. A few tablespoons at a time add the bourbon and the cream, allowing to fully incorporate before adding more. Scrape the bottom of the bowl to make sure all ingredients are well incorporated.
  19. Cover bowl and refrigerate until set, about 20-30 minutes.
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76 thoughts on “Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

  1. THIS IS EPIC! WOW! the cake looks incredible moist and the frosting? Oh my gosh! So deep and chocolatey and fudgy. YUM! It’s stunning!1

    Oh and I will now be brining my turkey in beer this year. So excited!

  2. Holy cow this cake is amazing!

    I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!

    Tracy

  3. Yes! This cake 100% deserves the word EPIC at the front. P.S. Did you save me a slice…? Cause we’re tight like that, right?!

  4. These are fabulous! however, I don’t have the pans for layer cakes so I made cupcakes and now I have a ton of batter left over. Any ideas for storage of the batter? How long it will keep in the fridge or if it (or extra baked cupcakes) will freeze well? Thanks

    1. Glad you liked it! I believe it will freeze, although I haven’t tried it. Put the batter in a gallon sized ziplock bag, get as much air out as you can and freeze. Then when you want to use it again just thaw and cut the corner off the bottom of the bag and squeeze it into the cupcake pans. Not 100% sure of how it will taste after being frozen, but it’s worth a shot!

  5. Hi! Loving your blog all the way from the Dominican Republic 🙂

    Question: sadly chocolate stout is not available here. Can I make this with regular stout or will it affect taste too much?

    Tnx in advance.

      1. thank you! Will be doing this soon! Today I made the Pilsner Lemon cake, very yummy but the center caved in while baking so I might need to play around with oven temp I guess…

        🙂

  6. I made this cake last weekend for my DH’s homebrew club meeting. It was a hit!! I have gotten so many compliments for it. I always refer people to your website, and let them know you are working on a cookbook. Kudos to you!

  7. I really want to make this for a friends birthday! My only concern is that children will be present! Is this okay for children to eat or will they get drunk off the frosting?

    1. If you’re concerned, you can replace the bourbon with milk or cream. Or you can make a 2 layer cake with 12 cupcakes (the batter makes a 3 layer cake OR 2 layer cake and 12 cupcakes) for the kids and make a non alcoholic frosting for the kids cupcakes.

  8. Hi!
    I made this cake last night. It’s absolutely divine! But my frosting is quite lighter in color than the one in the photo. Is that normal? Did I do something wrong? Thanks!

    1. Glad you liked it! The only thing I
      Can think of is that maybe you used a chocolate with a much lower cocoa content than I did. But if it tasted good, that’s the important part!

  9. Question!

    I really want to make this, but it’s a lot of cake. Would it work if I halved it or if I make the 2 layer cake and the 12 cupcakes, would the cupcakes keep for a few extra days unfrosted?

  10. hey! this recipe looks amazing. i’m making it for a friend’s birthday. i’m not an experienced baker and i have a question, i can’t seem to get the butter and sour cream to get light and fluffy. it gets lumpy, like cottage cheese. i thought i had softened the butter enough, but maybe not? should i let the sour cream get to room temp? any advice would be great. thanks so much! LOVE your website!

    1. That’s because the butter was too cold. I’ve totally done that before. The butter has to be room temperature and almost warm. You can beat it on its own for 5 to 8 minutes to speed up the process but before you add anything else it has to be warm.

        1. It’s going to be super bitter. you can try to make a heavy simple syrup (use 2 cups sugar and 1 cup really hot water, stir until the sugar has dissolved) and then drizzle it over the cake. You’ll have to refrigerate it so that it sets without becoming a crumbly mess. And up the sugar in the frosting and to balance it out a bit. Let me know how it goes!

          1. So….i added the simple syrup and served it with vanilla ice cream! It was pretty intense in chocolate flavor but not bitter. Not bad 🙂
            Will def make again and pay attention next time.
            Thanks for your help!

  11. Made this recipe as cupcakes for a party and they were FANTASTIC! Excellent flavor and a big hit. It makes 36 cupcakes though, not 12 (filling the liners 4/5 full). Fortunately there’s no such thing as too many chocolate cupcakes! 🙂

  12. I was wanting a stout cake for St Patricks Day and this looked perfect. What a gorgeous cake that stood tall and sliced beautifully. It was perfectly moist and the frosting delicious! I’m convinced that Stout is made to bake with as I thought the taste was just plain awful as a drink. The cake was superb. This frosting is amazing and everyone raved about it. Two thumbs up! I’d recommend this recipe to anyone and for any occasion. You don’t even have to tell anyone it has booze in it!

  13. I made this cake last night and OMG this is amazing. The frosting has so much flavor. Chocolate cake with chocolate frosting has always been my favorite and I would have to say this is one of the best cakes I have ever tasted. Definitely a recipe I will use a lot. Thank you for sharing.

  14. I really don’t want to use stout beer. is there something else I can use? regular beer,sprite or something?
    thanks

    1. This recipe was designed for a stout, Guinness will work fine. But if you don’t want to use a stout, perhaps a different recipe will suit your needs better.

  15. I cannot get happier than making-then-eating a chocolate cake, and this is the happiest. I’ve been in ages! One thing I noticed was that it was a little hard to frost–the cake was delicate even though cold from the fridge, with a thin crust on the top. No worries, I used a crumb coat, I’m just wondering if I did something different to make this happen. Should I have let the stout go a little flat,’for example?

  16. What kind of bourbon did you use?
    Im not an alcohol drinker (cant stand the stuff really) so I don’t really know what im looking at when i go into a store.

  17. Oh my goodness, yum! I made this cake and frosting for my sister’s birthday because she is a dark chocolate and craft beer lover and let me just say, woah! I wasn’t sure about the bourbon sour cream dark chocolate frosting combination (I hate drinking bourbon so I imagined eating it in frosting would be no better) but upon sampling it, wow! If only bourbon tasted that good as a drink. The cake itself could win over anyone. It is super moist, extremely delicious, and about as chocolatey as one could want without being overly sweet like most boxed cake mixes. Put the two together and hold onto your hats! I am so glad that as the chef I got to make a sampling cupcake to make sure it was birthday ready, what a delicious pre birthday sampling. Best stout cake recipe I have had yet, and I have had a lot (I’m just as big of a fan of dark chocolate and craft beer). Next, I am making the wheat beer honey rolls, lets hope those are just as wonderful!

      1. Hi! I can’t wait to make this for my beer-lover boyfriend’s birthday. My question is can you use “bourbon whiskey” if the recipe calls for just bourbon? I have a bottle that says “Kentucky straight bourbon whiskey.” Just not sure of the difference. Thanks!

  18. I’m a bartender and cupcake baker so I knew I wanted to try this one out asap. The notes didn’t lie, this was a giant cake recipe- be prepared to spend a few hours on this one. I had a lot left over and still managed to take 24 cupcakes to my holiday party. Typically, I make my cupcakes oil based and with cake flour so they have a much softer mouthfeel to them than butter-based cupcakes do. But I was convinced the sour cream and stout would do the trick. Unfortunately, the cakes still came out a bit more butter-cake-like- stiffer and a little crumbly. However, it had an amazing flavor and I enjoyed drinking the leftover chocolate stout. I had similar issues with the frosting… delicious and decadent, but super hard to use. The recipe says to put it in the fridge to set for an hour, which stiffened mine to the point that I had to use an ice cream scooper to get it on the cupcakes.- not the cutest cupcakes, but pretty decadent. I tried softening it and using it in a pastry bag but it just came out in little tootsie-roll sized lumps. In any case, my kitchen was covered in frosting, my lips with chocolate, and in my hands, the last 6 oz of the organic chocolate stout – a pretty good day. If you have any suggestions on how to adapt this recipe to be a little more cupcake friendly, I’d love to hear! Thanks for the recipe.

  19. We just made this cake for my mother-in-law’s birthday. When we started we did not think that we would be making 40 cupcakes but they were the best chocolate cake we have had in a long time. We put our own little twist on it, we infused the bourbon with cherries and it was worth it. This takes a lot of patience but the pay off is unremarkable.Thanks for a great recipe.

    1. I made this cake this weekend, excellent, but frosting was very hard to work with even without refrigerating it. It was just too thick and hard. What would make it creamier and easier to spread? thanks.

  20. I’ve got a few bottles of chocolate stout that I’ve been hiding, er… *saving* for something extra special and THIS is it! What an incredible recipe. I absolutely can’t wait to taste it!

  21. Made this last night and it is awesome! A slice of this with a scoop of ice cream and who need dinner, HA! Excellent party cake cause it makes a BIG cake, but totally worth the effort. Thanks for all the recipes 😀

  22. I was so excited to find this recipe for my beer loving hubby’s 30th birthday this weekend! I bake semi professionally, so Im fairly experienced, but Im having a hard time getting this cake to cook through! I am making a rather tall cake, so I decided to use 6 inch pans and even used a heating core just in case. They took FAR longer to bake through than the 20-25 minutes listed in the recipe, which I know specifies to use 9 inch pans, but a 6 inch should cook faster, right?? More like 45 minutes. My oven is calibrated correctly and I used all appropriate amounts of ingredients. I read through the comments and havent seen any one else indicating this issue…any idea what happened??

    1. So sorry it isn’t working for you! Although 6 inch is smaller, it’s often deeper, which will increase the cooking time. It may take longer to cook, but it should be just fine. Hope it worked out!

  23. Hi there! I’m a huge fan of this cake and have made it several times. I’m making my birthday cake and want to use this recipe but I’m trying to incorporate Scotch whiskey in the cake not just the frosting. Any suggestions on how to possibly do this without screwing up this already fabulous recipe?

    1. If you want to get a bit of whiskey flavor in it try making a whiskey simple syrup and brushing that on top of the cooled cake layers before assembling and frosting. Just add 1 cup hot water, 2 shots whiskey, and 1/2 cup sugar, stir until the sugar dissolves. Use a pastry brush to brush the syrup on the layers. Chill until cold (this will help them stay together when assembling), then layer and frost.

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