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Malted Chocolate Stout Cake

A rich and decadent dessert that combines chocolate and stout beer, perfect for celebrations and meal prep.
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Prep Time 30 minutes
Cook Time 36 minutes
Total Time 1 hour 6 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups sugar
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon baking powder
  • 1 teaspoon table salt
  • Unsalted butter (for greasing pans)
  • 0.5 cups sifted unsweetened cocoa powder
  • 4 cups dry Cake Magic! Cake Mix
  • 0.25 teaspoon baking soda
  • 0.75 cups full-fat plain yogurt
  • 1 cup unsalted butter, melted (can substitute with vegetable oil)
  • 1 cup brewed espresso
  • 4 large eggs
Syrup Ingredients
  • 0.5 cups sugar (for syrup)
  • 0.5 cups stout beer (such as Guinness)
  • pinch ground nutmeg
  • pinch salt (for syrup)
Frosting Ingredients
  • 1.5 cups unsalted butter (for frosting)
  • 0.75 cups malted milk powder
  • pinch salt (for frosting)
  • 4 cups confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 4 ounces semisweet chocolate, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease the cake pans with unsalted butter, then dust with cocoa powder.
  2. In a large bowl, whisk together the cocoa powder, cake mix, and baking soda until combined.
  3. Add the yogurt, melted butter or oil, cooled espresso, and eggs to the dry mixture. Mix until smooth and well combined.
  4. Divide the batter evenly between the prepared pans and bake for 32-36 minutes, or until a toothpick inserted into the center comes out clean.
Syrup Preparation
  1. While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, stout beer, nutmeg, and salt. Bring it to a boil, then let it cool.
Assembly
  1. Once the cakes are baked, remove them from the oven, pierce the layers with a fork, and brush with the stout syrup.
  2. For the frosting, beat together the unsalted butter, malted milk powder, salt, and confectioners' sugar until smooth. Add the vanilla extract and melted chocolate, mixing until completely incorporated.
  3. Once the cakes are cool, layer them with the malted milk chocolate frosting and frost the top and sides of the cake.

Notes

For healthier portions, slice the cake into smaller pieces. Pair with fresh fruit or Greek yogurt for a balanced dessert. Store in an airtight container for up to three days at room temperature. It can be refrigerated for a week or frozen for three months.