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
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!
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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
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!
More from
Discover what else is on CooklyBookly