For the love of Food :)

Chocolate & Stout Cake

Makes 1 medium cake or 12 Cupcakes

Have I told you how much I love chocolate? Well I LOVE Chocolate!! It hasn’t been an simple love story between Chocolate and myself. You see I was madly in love with it as a Child, and luckily for me my older sister hated it so every Easter I would always get double the eggs as she would always give me hers (nawwwww!). Then when I hit my early twenties I fell out of love with Chocolate. I outgrew the milk Chocolate creaminess that I grew up loving, and I moved onto bigger and better things! Then I met Dark Chocolate and so began my new love affair, its rich dark flavours always lure me and it pairs up with so many of my other loves such as Chilli, Coffee and Stout! Yes that’s right Stout! So for me this cake is a no brainer, Chocolate: Good! Stout: Good! Chocolate plus Stout equals HEAVEN!
I will say that the flavour of Stout in this cake isn’t overpowering, yes you get that beautiful rich dark tang that Stout often has, but it’s perfectly balanced by the Chocolate and cream cheese dressing. So if your not a huge fan of Stout you’ll love this cake and if you’re a Stout lover then may I suggest adding the Stout sugar syrup which helps enhance that beautiful Stout flavour.


  • 250ml of Stout
  • 250g of butter, cubed
  • 75g of cocoa powder
  • 400g of brown sugar (you can use any other sugar if you prefer)
  • 150ml of sour cream
  • 2 large eggs
  • 1 Tbsp of vanilla extract
  • 280g of plain flour
  • 2 Tsp of bicarb soda
  • 1 Batch of Cream Cheese Icing
  • 1 Batch of Simple Sugar Syrup replacing the water with Stout


1) Preheat your oven to 180C. Line a 23cm cake tin with banking paper and set aside. Alternatively place cupcake lines into 2 cupcake trays.

2) Pour Stout into a saucepan over a medium-low heat and add the butter. Warm mixture until the butter is melted and set aside to cool.

3) Beat together the eggs, vanilla and sour cream until just combined and set aside.

4) Next in a large mixing combine all the dry ingredients (Flour, Bicarb, Sugar and Cocoa powder), make a well in the centre and pour in the egg mixture and stir then carefully pour in the warm Stout mixture.

5) Pour cake batter into the cake tin, place tin in the oven and bake for 45 minutes to an hour or until a skewer comes out clean. If your making cupcakes pour batter into cupcake moulds and bake for 20 to 30 minutes or until a skewer comes out clean.

6) To make the Stout Sugar Syrup follow the Simple Sugar Syrup recipe replacing the water with Stout, while the Syrup is still warm carefully spoon most of the syrup over the cake.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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