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Serves
US | Metric
Ingredients
For the Sponge
  • 225 g Plain Flour
  • 325 g Caster Sugar
  • 75 g Cocao Powder
  • ½ tbsp Bicarbonate of Soda
  • ¾ tsp Baking Powder
  • ½ tsp Salt
  • 2 Large Eggs
  • 175 ml Buttermilk (or milk & a squeeze of lemon juice)
  • 175 ml Stout
  • 55 ml Vegetable Oil
  • 1 tsp Vanilla Paste
Chocolate Buttercream
  • 250 g Salted Butter
  • 450 g Icing Sugar
  • 40 g Cocoa Powder
  • 8 Milk Chocolate
  • 10 ml Milk
Epic Chocolate Stout Cake Epic Chocolate Stout Cake
Epic Chocolate Stout Cake
With smooth Chocolate Buttercream

This incredibly moist chocolate cake is given a flavour boost by the addition of a dark stout.

I used Samuel Smith's Organic Chocolate Stout but any will do if you can't find it.

Enjoy with lashings of luxurious buttercream and decorate to your heart's content!

Prep 1 hour
Total 3 hours

For the cake:

  • Preheat your over to 150C and grease & line 2 x 8inch cake tins.
  • Sift the Flour and Cocoa into a bowl and all other dry ingredients then mix to combine.
  • Add eggs & all other wet ingredients into another bowl and mix to combine.
  • Pour wet ingredients into the dry and mix to combine.
  • Divide equally between the two cake tins & bake for around 25-30 minutes until a skewer inserted into the sponge comes away clean.
  • Remove from the oven and turn the cake out of the tins onto a cooling rack & leave until fully cool.

For the Buttercream:

  • Pop your butter into a bowl & beat with an electric whisk until pale & soft (3-5 minutes)
  • Sift in 1/2 the icing sugar and mix gently to combine then sift in the remaining icing sugar & cocoa, stir to combine then beat until the mix begins to come together (2-3 mins).
  • Pop the chocolate in a small, microwaveable bowl and heat 30 secs at a time until the chocolate has fully melted.
  • Add the chocolate and milk to the buttercream mix and whisk vigorously until the mix loosens, becomes smooth and noticeably paler (3-5 mins).

To construct the cake:

  • Lay one round of sponge upside down on a level surface, spoon approx 1/4 of the buttercream on top and level out with a spatula.
  • Add the next sponge upside down on top and then apply a thin crumb coating to the entire cake, using this opportunity to fill any holes in between the cakes with buttercream.
  • Finally apply a thick layer of buttercream all over the cake then scrape down to achieve a smoother finish.
  • Go crazy with the decoration!
Epic Chocolate Stout Cake Epic Chocolate Stout Cake
Epic Chocolate Stout Cake
With smooth Chocolate Buttercream

This incredibly moist chocolate cake is given a flavour boost by the addition of a dark stout.

I used Samuel Smith's Organic Chocolate Stout but any will do if you can't find it.

Enjoy with lashings of luxurious buttercream and decorate to your heart's content!

favorite
print
like
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
For the Sponge
  • 225 g Plain Flour
  • 325 g Caster Sugar
  • 75 g Cocao Powder
  • ½ tbsp Bicarbonate of Soda
  • ¾ tsp Baking Powder
  • ½ tsp Salt
  • 2 Large Eggs
  • 175 ml Buttermilk (or milk & a squeeze of lemon juice)
  • 175 ml Stout
  • 55 ml Vegetable Oil
  • 1 tsp Vanilla Paste
Chocolate Buttercream
  • 250 g Salted Butter
  • 450 g Icing Sugar
  • 40 g Cocoa Powder
  • 8 Milk Chocolate
  • 10 ml Milk

For the cake:

  • Preheat your over to 150C and grease & line 2 x 8inch cake tins.
  • Sift the Flour and Cocoa into a bowl and all other dry ingredients then mix to combine.
  • Add eggs & all other wet ingredients into another bowl and mix to combine.
  • Pour wet ingredients into the dry and mix to combine.
  • Divide equally between the two cake tins & bake for around 25-30 minutes until a skewer inserted into the sponge comes away clean.
  • Remove from the oven and turn the cake out of the tins onto a cooling rack & leave until fully cool.

For the Buttercream:

  • Pop your butter into a bowl & beat with an electric whisk until pale & soft (3-5 minutes)
  • Sift in 1/2 the icing sugar and mix gently to combine then sift in the remaining icing sugar & cocoa, stir to combine then beat until the mix begins to come together (2-3 mins).
  • Pop the chocolate in a small, microwaveable bowl and heat 30 secs at a time until the chocolate has fully melted.
  • Add the chocolate and milk to the buttercream mix and whisk vigorously until the mix loosens, becomes smooth and noticeably paler (3-5 mins).

To construct the cake:

  • Lay one round of sponge upside down on a level surface, spoon approx 1/4 of the buttercream on top and level out with a spatula.
  • Add the next sponge upside down on top and then apply a thin crumb coating to the entire cake, using this opportunity to fill any holes in between the cakes with buttercream.
  • Finally apply a thick layer of buttercream all over the cake then scrape down to achieve a smoother finish.
  • Go crazy with the decoration!