"Chocolate Stout Cake"
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Chocolate Stout Cake


  • 100 g butter
  • 80 g cocoa powder
  • 255 g flour
  • 7.5 mls bicarbonate of soda
  • 2.5 mls salt
  • 385 g sugar - I used fructose
  • 60 mls canola oil
  • 2 eggs
  • 180 g plain yoghurt
  • 250 mls stout


  • Preheat the oven to 180° Celsius
  • Prepare 2 17.5cm baking tins
  • Over a bain-marie, melt the butter
  • Once melted add the cocoa and mix in well
  • In a bowl, whisk together the flour, bicarbonate of soda and salt
  • In a large mixing bowl, whisk the sugar, oil and eggs until pale in colour
  • Add the cocoa-butter mixture and mix until blended together
  • Mix in half of the flour mixture, until the flour is just mixed in
  • Add the yoghurt and stout and mix again until incorporated
  • Add the rest of the flour and mix in
  • Divide the batter between the tins and smooth out on top
  • Bake for 30 minutes and test to make sure they have cooked through
  • Cool in the pan for 5 minutes before turning out
  • Leave to cool completely before icing with a chocolate ganache