Rating: 4 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

'The best chocolate cake I've ever had!' You'll hear comments like this and more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. This recipe is adapted from one created by Diana, the talented editor of Allrecipes' UK site. Use a chocolate bar with 74 percent cacao (not baking chocolate) to intensify the chocolate flavor, and don't wait until St. Paddy's Day to make it!



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.

  • In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.

  • Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.

  • Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.

  • To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.

  • In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.

  • Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.

Cook's Notes:

Sour cream can be substituted for the creme fraiche.

Instead of buying superfine white sugar, make your own by grinding regular sugar in a blender or use a mortar and pestle.

Nutrition Facts

913 calories; protein 8.1g; carbohydrates 112.4g; fat 49.8g; cholesterol 152.5mg; sodium 185.8mg. Full Nutrition