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Chocolate Stout Cake

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 1 hour

Servings: 8-10


  • 1 lb chopped semisweet chocolate
  • 1 stick unsalted butter
  • 1/4 cup room temperature Irish Stout beer
  • 7 large eggs
  • 1 cup granulated sugar
  • for dusting powdered sugar


Preheat the oven to 350 °F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Adjust oven racks to center of the oven.

Add the chocolate, butter and beer to a medium size saucepan over medium heat. Stir with a rubber spatula until the chocolate is melted and smooth. Remove from heat to cool.

Add eggs and sugar to a bowl of a standing mixer. Beat until thick and pale yellow, about 5 minutes. Fold the egg mixture into the cooled chocolate in two additions. Place spring form pan on a sheet tray and add batter. Bake for 55 minutes, rotating halfway through baking time. Cool completely in the pan.

Serve dusted with powdered sugar.

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