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Easter Special: Chocolate Stout Cake

Who would guess what’s lying underneath those layers of an otherwise plain looking chocolate cake.

I have never been a huge fan of beer, but when I discovered chocolate stout (White Rabbit Chocolate Stout), my face was like the emoji with big, round eyes. What? How could something be so incredible when mixed with chocolate?! It takes chocolate to a complete new level. I’ve used the stout in the cake batter as well as the glaze and yes, you do taste it.  


From Suagr Et Al

It adds a deep, rich flavour to the cake  whilst giving it a soft, spongy finish (probably due to aeration in the batter). Like all my cakes, it is super simple to make. All you need is that amazing chocolate stout.


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Don’t be fooled by the chocolate eggs on top. We’re just keeping it low key. If you’ve seen another image of this cake on Instagram, with the huge honeycomb chocolate topper, that topper was gone is seconds so I was left with no choice but the obvious Easter decoration.
My Easter is sorted for now. I’ve made a huge batch of that boozy glaze to pour on my late night desserts. YUM!
Have a great week everyone!



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Chocolate Stout Cake
Makes a 2-layered, 6 inch, round cake
  • 1 cup chocolate stout (I used White rabbit Chocolate Stout)
  • 225 g unsalted butter
  • 3/4 cup Dutch processed cocoa
  • 1 & 1/4 cups castor sugar (or to taste)
  • 2 cups self raising flour
  • 2 large eggs
  • 2/3 cups sour cream/yogurt

Chocolate glaze/ganache
  • 200 g dark chocolate, roughly chopped
  • 1/3 cup chocolate stout

  • Preheat oven to 180 degrees C. Lightly grease the base and sides of two 6 inch round baking pans. Line the bases with baking paper.
  • Place the stout and unsalted butter in a large saucepan and heat until butter has melted. Remove from heat.
  • Add the cocoa powder and whisk till smooth. Leave aside to cool to room temperature.
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  • In a large mixing bowl, beat the eggs and sour cream together. Add the flour and sugar and mix. Pour in the stout mixture, whisking constantly to combine.
  • Divide uniformly between prepared pans. Bake for 30-35 minutes ou until a skewer inserted in the middle of the cake comes out clean. Leave in the pan for 5 minutes, then gently turn onto a wire rack to cool.
  • Once cooled completely, spread with Chocolate Stout ganache (recipe below). Top with chocolate eggs Enjoy!


To make the glaze/ganache, pour stout in a medium saucepan and bring to a boil over low heat (do not boil). Remove from heat, add the chopped chocolate and leave aside. Once chocolate has melted, stir to mix until smooth and well blended. Cool to room temperature. The glaze will thicken upon cooling.

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Cake Magazine: Easter Special: Chocolate Stout Cake
Easter Special: Chocolate Stout Cake
Who would guess what’s lying underneath those layers of an otherwise plain looking chocolate cake.
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