This rich and moist Chocolate Stout Cake is infused with the deep flavors of dark beer and topped with raspberries and cream for a stunning dessert. Inspired by a memorable cake shared with friends in Scotland, this recipe is perfect for celebrations or any day that calls for chocolate.
Will and I arrived in Scotland on a Monday night in October, weary from travel and, as usual, starving. Hunger follows us everywhere—it’s practically our third wheel. Our friends, the Mardens, who had just traded Houston for Aberdeen, welcomed us into their new home with the kind of chocolate cake that says, “Stay as long as you like”—so we did.
The eldest daughter, Agatha, had baked a chocolate stout cake that was rich but unassuming. Dense without being heavy. It was deeply chocolatey, softly scented with stout, and perfectly moist. I ate my slice quickly, savoring every bite while resisting the urge to ask for seconds. (I’m not above asking for another slice, but sometimes you have to play it cool.)
We didn’t know it then, but that cake wasn’t just a warm welcome to Scotland; it quietly became the blueprint for our wedding cake. Some recipes do that—they settle into your life and stay.
Here are the ingredients you’ll need to make this Chocolate Stout Cake:
• Guinness (or any dark stout) beer
• Dutch- processed cocoa powder (I used Hershey’s Special Dark)
• granulated sugar
• baking soda and baking powder
• all-purpose flour
• unsalted butter (though I’ve been baking with salted butter as of late and I don’t know why I haven’t baked this way sooner!)
• vanilla extract
• for topping the cake: cream cheese and Bailey’s liqueur to make a thick and spreadable glaze, fresh raspberries, cocoa powder, and store-bought meringue cookie
In a small saucepan over medium-low heat, combine the Guinness and butter. Let them mingle and swirl around until the butter melts into the beer, creating the base of our rich, chocolatey magic. While that happens, whisk together the cocoa powder and sugar in a large mixing bowl.
Once the butter/beer combo is ready, pour it into the cocoa and sugar mixture and whisk it all together until smooth and glossy. The chocolat