Chocolate Stout Pound Cake with Whiskey Cream

~ Chocolate Stout Pound Cake with Irish Whiskey Cream ~

When life hands you lemons you make lemonade. When life hands you lemons and Guinness Stout, I’d ignore the lemons and drink the stout. But be sure to save a bottle or two, because you can use any extra beer to make Irish Beef Stew and a decadent Chocolate Stout Pound Cake, which I’m including in a double post series this week in honor of St. Patrick’s Day. And just in case life has, in fact, been handing you lemons lately, I will post the dessert first. Simple things like chocolate, stout, and the phrase “dessert first” are guaranteed to make things better.

Chocolate Stout Pound Cake

Makes one pound cake

3/4 cup unsalted butter, room temperature
3/4 cup stout beer
10 ounces dark chocolate, chopped
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup sour cream

Preheat the oven to 350°F. Butter a loaf pan, then line with parchment paper. Butter the parchment paper and dust the pan with cocoa powder, tapping out any excess.
Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat and add the dark chocolate. Stir until smooth.
Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk the eggs and sour cream into the chocolate. Add the dry ingredients and stir to combine without over mixing.
Pour the batter into the prepared pan. Bake until set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes. (If the top is beginning to brown before the cake is completely cooked, loosely cover with a piece of foil.)
Transfer the cake to a rack and cool in the pan for 5 minutes. Then turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.

Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add remaining ingredients. Continue to whip until soft peaks form. Transfer to a bowl. Serve with Chocolate Stout Pound Cake.

16 responses to “Chocolate Stout Pound Cake with Whiskey Cream

  1. Your post brought a smile to my face…. would you believe I’ve got a a draft post entitled “When life gives you stout….” (but it won’t be published for another week or two.. ). I will tweak the title just a little so you won’t think I completely stole it! 😉

    I love your Irish Whiskey whipped cream, what a great touch for the cake!

  2. A delicious looking cake! Perfect for Saint Paddy’s Day. I love sweet treats that contain whiskey.



  3. healthydealsnsteals

    What a perfect St Patrick’s Day recipe. I love the additions. 😉

  4. Whiskey whipped cream – excellent idea! Wonder if this would work with Irish cream as well?

  5. What a beautiful cake! My friend made a Guinness cake not long ago and I didn’t believe it would taste nice but it was amazing. I’m going to have to try making your version – it just shouts ‘eat me!’

  6. This may not surprise you, but I find this recipe to be perfect.

  7. This cake is absolutely Perfect!!!
    Whiskey whipped cream…. WOW!!!

  8. WOW! This cake looks soooo good!!! A definitely must try!

  9. That sounds a-maz-ing! I have a stout gingerbread recipe that I love, but this might just be doing that one better!

  10. So funny that you posted this! I posted a very similar cupcake on Tuesday. It looks absolutely delicious, and hearty too, for St. Patrick’s Day.

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  12. I love a good pound cake and this is a certainly festive and tasty enough for a good St. Patrick’s Day.

  13. This is one gorgeous poundcake – rich chocolatey and a beautiful colour 😀

    Choc Chip Uru
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