Chocolate stout cake

Stout and chocolate have a natural affinity with each other.

  • 1 hr 15 mins cooking
  • Serves 10
  • Print
Indeed, some stouts are termed 'chocolate stout' as they exhibit a chocolate flavour due to a dark style of roasted malt that's used to make them. This cake has a lovely lightly aerated crumb which holds the intense mildly bitter chocolate stout syrup.


  • 2 cups (500ml) stout
  • 80 grams dark chocolate, chopped coarsely
  • 1 tablespoon cocoa powder
  • 185 grams (6 ounces) butter, softened
  • 1¼ cups (275g) firmly packed dark brown sugar
  • 3 eggs
  • 2 cups (300g) self-raising flour
  • 2 tablespoons cocoa powder, extra
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon cider vinegar
  • 1 cup (250ml) stout
  • 1½ cups (330g) caster sugar
  • ¼ cup (25g) cocoa powder
  • ½ cup (125ml) water


Chocolate stout cake
  • 1
    Place stout in a small saucepan; bring to a simmer. Simmer over medium heat for 20 minutes or until reduced to 1 cup. Add chocolate; stir until melted. Cool to room temperature.
  • 2
    Preheat oven to 180°C/350°F. Grease a 21cm (8½-inch) kugelhopf cake pan; sprinkle with sifted cocoa, tap out excess.
  • 3
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flour, extra cocoa and the soda, alternating with stout mixture and vinegar. Spoon mixture into pan; smooth the surface.
  • 4
    Bake cake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack over a tray.
  • 5
    Meanwhile, make stout syrup.
  • 6
    Pour two-thirds of the hot syrup over top and side of hot cake; cool. Serve cake with remaining syrup.
Stout syrup
  • 7
    Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, without stirring, for 10 minutes or until thickened slightly. Remove from heat.


  • A kugelhopf pan is also known as a bundt pan. Cakes cooked in these pans tend to crack because of the small surface area. To test if the cake is cooked, insert a skewer as close to the centre of the cake as possible, avoiding cracks. Cracks will give an inaccurate result.
  • do ahead Store cake in an airtight container for up to 3 days or
  • freeze for up to 2 months.
  • serving suggestion Serve with whipped cream.

More From Women's Weekly Food