Chocolate Stout Cake with Irish Cream Frosting

Course Dessert


  • 1 cup Irish stout beer
  • 1 cup butter cut into pieces
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 2/3 cup sour cream or plain Green yogurt
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt


  • 3-4 cups powdered sugar
  • 1/2 cup butter at room temperature
  • 5-7 tbsp Irish cream liquor


  • Preheat the oven to 350°F degrees. Set Flexipan Mold or Molds of choice on Perforated Baking Sheet and set aside. 
  • Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat. 
  • Remove the pan from heat, using Mini Whisk, whisk in cocoa powder until smooth. Set aside to cool slightly while you prepare the rest of the cake batter. 
  • Beat eggs and sour cream with your mixer until well combined.  Stir in stout mixture until smooth.
  • Mix flour, sugar, baking soda, and salt together in a separate Stainless Mixing Bowl.  Pour stout mixture into flour mixture and gently combine with Blender Spatula until smooth. Pour batter into Flexipan Molds.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 30 minutes (less time if using multiple molds and more time if using one large mold). Let cake cool completely before unmolding. 

To make frosting:

  • Mix powdered sugar, butter, and Irish cream liqueur together in a medium bowl until smooth.  Add more sugar or liqueur to reach desired consistency. Once you have your desired taste and consistency, whip on high for several minutes to create a fluffy frosting. Decorate cooled cakes as desired and enjoy!