'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!

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Ingredients

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

Directions

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

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  • 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

912.7 calories; protein 8.1g 16% DV; carbohydrates 112.4g 36% DV; fat 49.8g 77% DV; cholesterol 152.5mg 51% DV; sodium 185.8mg 7% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2011
The cake is a 5 star cake. I had to knock the frosting down a bit tho thus the 4 star rating. The only thing I changed was to make cupcakes but other than that I made this cake EXACTLY as instructed and I made the frosting EXACTLY as instructed. I'm NOT a beginner cook and I've taken cake decorating classes before. The problem I had was w/ the frosting. It was the right consistency for a filling but not for piping work. I ended up using the frosting to fill my cupcakes but a different recipe to frost them. It's an amazing from scratch cake! Read More
(27)

Most helpful critical review

Rating: 2 stars
03/18/2013
I made this recipe exactly as directed and I found this cake dense with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again. I really wanted to love this recipe. Read More
(5)
25 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/03/2011
The cake is a 5 star cake. I had to knock the frosting down a bit tho thus the 4 star rating. The only thing I changed was to make cupcakes but other than that I made this cake EXACTLY as instructed and I made the frosting EXACTLY as instructed. I'm NOT a beginner cook and I've taken cake decorating classes before. The problem I had was w/ the frosting. It was the right consistency for a filling but not for piping work. I ended up using the frosting to fill my cupcakes but a different recipe to frost them. It's an amazing from scratch cake! Read More
(27)
Rating: 4 stars
01/12/2013
I seriously questioned the unusual execution of this recipe but I followed through and was rewarded with a rich and buttery light chocolate cake. I was so hesitant to make the beer infused frosting that I played it safe and didn't. (Besides I wanted a white frosting to show off the green and gold Packer colors for our big playoff game tonight!) But I will be the first to admit that this is so light chocolate that it would have been better with a rich chocolate frosting even if the one included in this recipe isn't used. Recipe notes: I did use Guiness ordinary table sugar rather than superfine which really isn't necessary and sour cream rather than the pricier creme fraiche. Read More
(13)
Rating: 5 stars
03/11/2012
This cake is yummy. The cake isn't very sweet but the icing brings the sweetness in. Loved the dark chocolate. Read More
(10)
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Rating: 4 stars
03/16/2012
Not too rich very tasty. My friends and I all tasted banana for some reason? Maybe its in the Guinness. I ended up with probably twice as much icing as I could fit on the cake I will cut the icing recipe in half next time. Read More
(6)
Rating: 4 stars
03/24/2012
This was the ugliest cake I've ever made--it fell apart when I took it out of the pans and crumbled like crazy! I used a lot of icing as glue to piece it together; it really looked a mess. The TASTE however is quite another matter. It was delicious! I LOVED the icing (best chocolate icing EVER and I will use it ever after) and the cake is really rich and chocolatey. I would try it again and hope for better results next time as far as the appearance but my family has really enjoyed eating it! Read More
(6)
Rating: 4 stars
03/19/2012
The cake was very tasty although very dense. The following day it had the consistency of very dense brownies rather than cake. But it was very yummy! Read More
(5)
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Rating: 5 stars
03/17/2012
I used this frosting with a different cake because I didn't have creme fraiche or superfine sugar. best frosting I have ever made! Read More
(5)
Rating: 2 stars
03/18/2013
I made this recipe exactly as directed and I found this cake dense with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again. I really wanted to love this recipe. Read More
(5)
Rating: 3 stars
04/19/2012
When I beat the flour mixture together it immediately clumped up like bread dough. Putting the rest of the wet ingredients in that point didnt help. I've made very few cakes from scratch but it sure seemed like something was off here. Read More
(4)