Chocolate Stout Cake


Created by Sarah Tibbetts

Valrhona Pastry Chef, Central Region

Calculated for (1) 10-12 cup bundt pan
Category: Cakes and Tarts
Difficulty: Medium


Chocolate Cake:
1 ¾ cup flour
1 cup Cocoa Powder
¾ tsp baking powder
⅓ tsp baking soda
⅓ tsp salt
1 cup + 1 tbsp butter, soft
2 cups + 2 tbsp. sugar
1 ½ tsp vanilla extract
3 tbsp dark beer or stout
3 each eggs, room temp*
1 each egg yolk
1 cup sour cream

*Chef’s note: Room temperature ingredients ensure a more homogenous batter. When using hard butter and cold eggs, the batter can appear broken and separated.  

Stout Glaze:
2 cups powdered sugar
3 tbsp + 1 tsp dark beer or stout 



Chocolate Cake:
  • Combine the flour, cocoa powder, baking powder, baking soda and salt. Sift the ingredients and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, until it is light in color. Add the eggs, one at a time, scraping down the sides of the bowl before adding more, followed by the beer and vanilla extract. 
  • Alternate adding the dry ingredients and the sour cream until fully incorporated. Pour batter into a greased Bundt cake pan. Bake at 176ºC (350ºF) for 50-55 minutes. 
  • Remove from the oven and let stand 5 minutes before inverting onto a cooling rack. 
  • Cake should immediately release- if not, let stand another 5 minutes with pan still on inverted cake then remove.


Stout Glaze:

  • Combine the powdered sugar and beer.  Mix well with a whisk and pour onto the cooled cake.