Chocolate Cream Stout Cake

  • Prep Time

    30 minutes

  • Cook Time

    30 minutes

  • Serves

    12 servings

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  • 1/4 cup cocoa powder to dust the baking pans
  • 2 sticks butter
  • 1 cup Samuel Adams Cream Stout or Honey Porter Beer
  • 2/3 cup Dutch process dark cocoa powder
  • 2 cups unbleached flour
  • 1 1/4 tsp baking soda sifted
  • 1 tsp Salt
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 3 cups Chocolate frosting


  1. Heat oven to 350 degrees.
  2. Lightly dust two greased 8-inch springform pans with cocoa powder. In a saucepan, heat butter, beer and cocoa powder until butter melts. Let cool.
  3. Sift dry ingredients together. Add the beer-cocoa mixture and beat for 1 minute on medium speed.
  4. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
  5. Place pans on a wire rack, cool for 10 minutes, remove sides and cool completely.
  6. Use a long serrated knife to even the tops of the cakes. Spread each layer with a thin coating of chocolate frosting, stack, and cover the sides with frosting.