Chocolate Stout Cake With Salted Whiskey Caramel Sauce and Whipped Cream

What could be more pleasing – Beer and Whiskey for Him; Chocolate and Whipped Cream for Her!!! Don’t forget the Champagne.


  • 1 Cup stout beer(such as Guinness)
  • 1 Cup unsalted butter
  • 3/4 Cups unsweetened cocoa powder
  • 2 Cups all purpose flour
  • 1 Cup granulated sugar
  • 1 Cup brown sugar
  • 5 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Large eggs
  • 3/4 Cup sour cream
  • 1 Cup semisweet or bittersweet chocolate chips
  • 1 Teaspoon vanilla
  • 1 Tablespoon flaked salt
  • Frost with Whisky Caramel Sauce

Ingredients for Whiskey Caramel Sauce:

  • 3 Cups sugar
  • 1 Cup water
  • 1 1/3 Cup heavy cream
  • 1/2 Cup unsalted butter
  • 1/2 Cup whiskey
  • Garnish cake with freshly whipped cream or ice cream
  1. Step 1 – Prepare Cake Pans and Cook the Beer
    1. Preheat oven to 350°F.
    2. Butter two 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
    3. Bring stout and butter to simmer in heavy large saucepan over medium heat.
    4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  2. Step 2 – Combine Ingredients and Bake
    1. Whisk flour, sugars, baking soda, and salt in large bowl to blend.
    2. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
    3. Add stout-chocolate mixture and vanilla to egg mixture and beat just to combine.
    4. Add flour in batches to mixture and beat until just combined.
    5. Fold in chocolate chips.
    6. Pour into prepared pans.
    7. Bake cakes until tester inserted into center of cakes comes out clean, about 25-3o minutes.
    8. Transfer cakes to rack and cool in pans.
    9. When cool, turn out cakes onto rack
  3. Step 3 – Prepare Caramel Sauce and Frost
    1. Prepare Whiskey Caramel Sauce according to recipe directions and allow to cool until spreadable (not dripping). You can place caramel in the refrigerator for 20-30 minutes to speed cooling.
    2. When cakes are completely cool place one cake layer, flat side up on cake plate.
    3. Spread whiskey caramel sauce on top.
    4. Place second cake layer on top, flat side down, and pour whiskey caramel sauce onto top middle of cake, spreading outward to allow sauce to gently drip down the sides.
    5. Lightly sprinkle salt flakes on top of cake. Serve with freshly whipped cream topped with Whiskey Caramel Sauce.

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