Chocolate Stout Cake

Chocolate Stout Cake

  • Recipe serves: 16
  • 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!® 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


  1. Preheat oven to 350°. Grease two 9-inch round cake pans. Line bottoms of pans with parchment paper; set aside.
  2. Whisk together flour, cocoa powder, baking soda, baking powder and salt in In medium bowl; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Place one cake layer on serving platter. Spread with 1 cup frosting. Top with remaining cake layer; frost with remaining frosting.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 480
Calories from Fat 240
Total Fat 27 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 270 mg
Total Carbs 61 g
Dietary Fiber 4 g
Sugars 23 g
Protein 6 g
Calcium 6 %
Iron 15 %
Vitamin C 0 %
Vitamin A 20 %