Cakes & Bakes: Double chocolate stout cake

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slice of double chocolate stout cake with a small vintage bottle with milk | H is for Home #recipe #chocolate #cake #stout

This double chocolate stout cake was a resounding hit this week! I’ve used stout to make bread before, but this is the first time that I’ve used it as a cake ingredient.

It was moist, dense and dark with the stout giving the chocolate a greater depth of flavour. The was pretty tasty too!

Here’s the recipe – based on the one I found in The Delia Collection: Chocolate

Have a look at some of the other recipes where we used stout.

Double chocolate stout cake

Cook Time: 30 minutes

Yield: Makes 8 slices

Double chocolate stout cake


  • For the cake
  • 2 oz/50g cocoa powder
  • 7 fl oz/200 ml Young's Double Chocolate Stout, Guinness or similar
  • 4oz/110g butter, softened
  • 10oz/275g brown soft sugar
  • 2 large eggs, beaten
  • 6oz/175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • For the icing
  • 4oz/110g icing sugar, sifted
  • 2oz/50g very soft butter
  • 2 tbsp stout
  • 4oz/110g dark chocolate
  • To decorate
  • 8 walnut halves
  • cocoa powder, for dusting


  1. Pre-heat the oven to 180°C/350°F/Gas mark 4
  2. In a large mixing bowl, cream the butter and sugar together until pale & fluffy
  3. Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture
  4. Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda
  5. Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk
  6. Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture
  7. Divide the cake mixture equally between two 20cm/8" loose-based cake tins
  8. Bake in the centre of the oven for 30-35 minutes
  9. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack
  10. To make the icing, beat the icing sugar and butter together until blended
  11. Gradually add the stout, making sure it's thoroughly mixed in after each addition
  12. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water
  13. One by one, dip the walnut halves up to their middle into the warm, melted chocolate
  14. Leave them on a side plate or parchment paper to harden
  15. Carefully fold the remaining melted chocolate into the icing mixture and allow to cool
  16. Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing
  17. Spread the remaining ⅔ on the top of the cake
  18. Arrange the dipped walnut halves on top