Chocolate Stout Cake

Chocolate Stout Cake

Category: Desserts Entertaining

  • Recipe serves 16 servings

  • Prep Time 20 min

  • Cook Time 35 min

  • Chill Time 45 min


  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 3/4 tsp. baking powder

  • 1/2 tsp. salt

  • 2 cups sugar

  • 3/4 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 3 large eggs

  • 2 tsp. vanilla extract

  • 12 ounces dark-style or stout beer

  • 2 cups heavy cream

  • 3 cups semi-sweet chocolate chips


  • Preheat oven to 350°. Grease two 9-inch round cake pans. Line bottoms of pans with parchment paper; set aside.

  • Whisk together flour, cocoa powder, baking soda, baking powder and salt in In medium bowl; set aside.

  • Beat sugar with I Can’t Believe It’s Not Butter!® Spread in large bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and beer just until blended. Pour batter into prepared pans; smooth tops with spatula.

  • Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool pans on wire rack 10 minutes. Remove from pans; remove parchment paper and cool completely.

  • Meanwhile, bring cream just to the boiling point in small saucepan or in microwave. Pour cream over chocolate chips in medium bowl. Let stand 5 minutes. Stir until smooth. Chill, stirring occasionally, until frosting consistency, about 45 minutes.

  • Place one cake layer on serving platter. Spread with 1 cup frosting. Top with remaining cake layer; frost with remaining frosting.

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