Chocolate Milk Stout Cake

Chef: From the Great American Beer Cookbook, by Candy Schermerhorn


  • 1/4 cup cocoa powder (to dust the baking pans)
  • 2 sticks butter or margarine
  • 1 cup Milk Stout
  • 2/3 cup (scant) Dutch-process dark cocoa powder
  • 1 scant teaspoon salt
  • 2 cups unbleached flour
  • 2 cups sugar
  • 1 1/4 teaspoon baking soda - sifted
  • 2 extra-large eggs
  • 1/2 cup sour cream


Heat oven to 350°. Lightly dust 2 greased 8-inch springform pans with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer, and cocoa powder until butter melts. Cool. Sift dry ingredients together, add the beer-cocoa mixture, and beat thoroughly 1 minute on medium speed. Add eggs and sour cream and beat 2 minutes on medium. Pour batter into prepared pans and bake at 350? for 24 to 30 minutes, or until a pick inserted into the middle comes out clean. Place pans on a wire rack, cool 10 minutes, remove the sides, and cool completely. Use a long serrated knife to even tops of the cakes. Using a flexible spatula, spread each layer with a thin coating of chocolate frosting, stack, and cover the sides with frosting.