Chocolate Cake With German Stout

Chocolate Cake With German Stout


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Dark beer gives this cake an intense, not-too-sweet flavor that everyone can enjoy! It’s the perfect decadent dessert to follow any dinner.

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Time needed

30 min preparation + 2.5 hour cooking

Serving Size / Yield

12 servings


  • For the Cake:
  • 2 C. German stout
  • 2 C. unsalted butter
  • 1 1/2 C. unsweetened cocoa powder
  • 4 C. all purpose flour
  • 4 C. sugar
  • 1 T. baking soda
  • 1 1/2 tsp. salt
  • 4 large eggs
  • 1 1/3 C. sour cream
  • For the Icing:
  • 2 C. whipping cream
  • 1 lb. semisweet chocolate, chopped

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For the cake, preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper and grease the paper. Bring 2 C. stout and 2 C. butter to simmer in a 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 tsp. salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl. 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 for 35 minutes until tester inserted into center of cakes comes out clean. Transfer cakes to rack, and cool 10 minutes. Turn cakes out onto rack and cool completely.
For the icing, bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate 2 hours until icing is spreadable, stirring frequently. Top each cake with a generous amount of icing. Serve.

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