Winter Warmer Chocolate Stout Cake

Posted December 5, 2016 by Squires Kitchen Shop

Keep warm this winter with chocolate stout cake

Rich, dark and with a deep chocolate flavour, this is a truly indulgent cake. The stout intensifies the flavour and keeps this cake moist and soft. If you're looking for a cake that adults at any festive party will love, look no further.
Makes a 15cm (6”) square cake
You will need

For the cake

For the topping
  • 125g (4½oz) cream cheese
  • 50g (1¾oz) icing sugar
  • 75ml (2½fl oz) double cream
  • 40g (1½oz) chocolate shavings


  1. Line the cake tin with greaseproof paper and preheat the oven to 170°C (325°F/gas mark 3).
  2. Cream the butter and sugar together in a mixer until light and fluffy. This may take longer than most cakes as there is more sugar than butter.
  3. Gradually beat in the eggs one at a time.
  4. Sieve together the flour, baking powder and bicarbonate of soda in a bowl.
  5. Place the cocoa powder in a bowl and add the stout.
  6. Carefully and lightly mix the stout mixture into the egg, butter and sugar mixture then sieve in the flour mixture.
  7. Bake the cake in the oven for 50-60 minutes or until cooked and springy on top. Avoid opening the oven too early as this may make the cake sink in the middle.
  8. Remove the cake from the oven. Leave to cool in the tin until you can hold it, then turn it out onto a cooling rack.
  9. Use an electric mixer to mix the cream cheese, icing sugar and double cream until it has thickened.
  10. Spread the cream on top of the cold stout cake with a palette knife and sprinkle with chocolate shavings.

Further festive reading: It's beginning to look a lot like Christmas...

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