Irish Stout Cake
Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes. This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day. Did I mention that I made it with Michigan Craft Beer? Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.
I’m so excited this year to participate in #FoodBloggerLove recipe swap. This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes. I am pairing up with Amy Bartlett over at Savory Moments. There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe. Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?
If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it. I’m glad that I went outside my comfort zone for #FoodBloggerLove. Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout. Now on to the cake!!
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Make sure the springform pan is liberally greased or you can even add parchment paper to it. Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter. Bake the cake for 45-55 minutes depending on your oven. Mine went for a full 55 minutes. The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well. It turned out perfect!
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully. Time to make the frosting! Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake. Cut into 8 slices and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Check out all the other #FoodBloggerLove recipes!
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
slices
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- 1 cup Irish Style Stout I used Short's Brewing Uncle Steve's Irish Style Stout
- 10 Tbs unsalted butter
- 3/4 cup unsweetened baking cocoa
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3/4 cup sour cream
- 2 eggs, large
- 1 Tbs vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking soda
- 8 ounce container mascarpone cheese
- 2 tsp sugar
- 1 tsp vanilla extract
Ingredients
Irish Stout Chocolate Cake
Frosting
|
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- To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
- On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
- In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
- Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
- Bake the cake for 45-55 minutes depending on your oven.
- Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
- Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
- Cut into 8 slices. Enjoy!
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