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Chocolate Stout Cake with Salted Caramel Drizzle

Kenneth is originally from Ireland so St. Patrick's Day is a big deal in our house! One of my favorite ways to celebrate is baking an Irish Stout Cake. I know you may be thinking "Beer in a cake? Sounds weird." But trust me, this cake is a delight! This recipe was originally from The hungry Housewife. I've modified it to work with bean-to-bar chocolate. Check out the full recipe below:


What You'll Need:


For the Cake:

  • 1 cup Guinness (or your favorite Stout beer)

  • 150 grams of chopped dark chocolate (preferably 70+ %) - we recommend our 75% Costa Esmeraldas

  • 1.5 Sticks Butter (or 12 Tbsp)

  • 2 Cups Flour

  • 1 3/4 Cups Sugar

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 2 Large Eggs

  • 3/4 Cup Sour Cream

  • 1 tsp Vanilla Extract

  • a few Tbsp of Cocoa Powder (optional)

For the Caramel Drizzle:

  • 5 Tbsp Butter

  • 1/2 Cup Brown Sugar

  • 1/3 Cup Heavy Cream

  • 1/4 tsp Vanilla Extract

  • 2/3 Cup Powdered Sugar

  • Pinch of Salt

  • Preheat oven to 350 F.

  • Spray or Grease a Bundt Pan. This recipe is bad for sticking to the pan so we recommend sprinkling a bit of cocoa powder into the pan and rotating it to distribute on the inner surface of the pan and then tapping out the excess powder into the sink. Using Cocoa powder rather than flour on a darker cake helps to avoid a white cast to the finished cake (and who doesn't love more cocoa?)

  • Chop chocolate into small pieces and set aside

  • Heat the Butter and Guinness in a saucepan over medium high heat until butter is melted and the mixture comes to a light boil

  • Remove from heat and add the chopped chocolate and whisk to melt the chocolate

  • In a medium mixing bowl sift together the Flour, Sugar, Baking Soda and Salt

  • In a large mixing bowl beat together the Eggs, Sour Cream, and Vanilla

  • Add the Guinness/Butter/Chocolate mixture into the Sour Cream mixture and beat until just combined

  • Add the Flour Mixture and beat until just combined

(Bonus points for the vintage electric mixer!)

  • Pour the batter into the Bundt Pan

  • Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean

  • All to cool for 10-15 minutes before removing from the Pan onto a cake platter

For the Caramel Drizzle:

  • Melt the Butter, Brown Sugar and Heavy Cream in a saucepan over high heat

  • Bring to a gentle boil, stirring constantly. Boil for 1-2 minutes

  • Remove from heat and add in the vanilla and about half of the powdered sugar. Whisk to combine

  • Slowly add spoonfuls of the remaining powdered sugar and whisk together until you reach your desired consistency. You want the glaze to drip and drizzle over the cake but not be so thin that it all drips off.

  • Allow cake to cool before drizzling the glaze evenly over top




I hope you enjoyed this recipe! Tag us in your Chocolate Stout Cake on Instagram and Facebook. We love to see what you create!

You can pick up our products Online or In-Store at:

301 State Street Ste. D

Greensboro NC 27408


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