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Chocolate Stout Cake with Malted Chocolate Frosting

Stout in the cake and malt in the frosting make this cake interesting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Cookie Madness


  • 2 sticks butter 8 oz/230 grams
  • 1 cup Guinness Stout
  • 3/4 cup Dutch process unsweetened cocoa powder or Hershey’s Dark
  • 2 cups all purpose flour 260 grams
  • 2 cups granulated sugar 390 grams
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Malted Chocolate Frosting

  • 6 ounces bittersweet chocolate coarsely chopped
  • 1/3 cup packed light brown sugar
  • 1/4 cup malted milk powder such as Carnation, Ovaltine or Horlick’s
  • 1 tablespoon unsweetened natural cocoa powder
  • 1/4 cup boiling water
  • 2 sticks 8 ounces unsalted, butter, at room temperature
  • Pinch of salt
  • 3/4 teaspoon pure vanilla extract
  • 2 1/4 cups confectioners' sugar


  • Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with flour-added cooking spray.
  • Melt butter in a small saucepan set over medium heat. When butter is almost completely melted, add stout and cook over medium until mixture starts to simmer. Reduce heat slightly, add cocoa powder and whisk until smooth. Remove from heat.
  • Whisk flour, sugar, baking soda and salt together in a bowl. In a second bowl, using an electric mixer, beat eggs until thick and lemon colored – beat for a full five minutes. Add the sour cream and beat until combined. Add the stout mixture to the egg mixture and stir just until mixed. Add the flour mixture and stir until well mixed.
  • Divide the batter equally among the two pans. Bake for 28-32 minutes or until cakes test done (toothpick inserted comes out clean). Cool in pans for 10 minutes, then flip and let cool on a cooling rack. Ice when cool or freeze layers and save until needed.
  • Frosting: Melt chocolate and half of the brown sugar together in a heat-proof bowl set over a pan of barely simmering water or in top of a double boiler. Let cool slightly.
  • Stir remaining brown sugar, malted milk powder, cocoa powder and boiling water together in a small bowl or glass measuring cup.
  • Beat butter in bowl of a standing mixer. When creamy, beat in melted chocolate, followed by malted milk powder mixture. Beat in vanilla. Stir in the powdered sugar; beat until it is well mixed.
  • Chill mixture for 30 minute to hour or until it is good and cold. Return bowl to stand mixer and beat chilled icing until it becomes light and fluffy.