Carmel’s Chocolate Stout Cake

I made it in two cake tins, but I think it’s form would hold better in a bundt tin.

Carmel’s chocolate stout cake:

2 cups flour

1 cup cocoa powder

1 cup white sugar

1/2 brown sugar

1 tablespoon baking powder

1 cup veggie oil

2 cups(1 tall can) your choice of stout

1 tablespoon vanilla extract

Grease and flour tin. Sieve flour, cocoa, sugars and baking powder in a large bowl. Whisk to make sure everything is mixed thoroughly. Make a well in center. Add wet ingredients.  Stir from middle out, until no lumps. Pour in tin(s). Bake for 35-40 min, or until toothpick comes out clean,  at about 145c (not totally sure what that is in farenheit, but just watch the cake!). Let cool, frost with a whiskey buttercream/cream cheese frosting.

Whiskey frosting:
8oz cream cheese (1 block/container), room temperature
 2 cups + a few tablespoons powdered sugar (sifted)
 6 tablespoons butter (softened – not melted)
2 tsp vanilla

2 tablespoons your choice Whiskey


With an electric mixer mix softened butter and cream cheese with vanilla and whiskey until smooth. Gradually add the powdered sugar one cup, Then add the additional tablespoons as needed until the consistency is thick, smooth, and to your liking.

Let me know if you guys end up baking this!  And pass on and enjoy!

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4 thoughts on “Carmel’s Chocolate Stout Cake”

  2. Pingback: Hot Toddy Cake with buttercream and caramelized apples | Cookin' With Carmel

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