Lake Champlain Chocolate Stout Cake

Lake Champlain Chocolate Stout Cake

This isn’t your kid’s birthday cake! The beer adds a tangy, malty flavor while the bourbon wash gives the whole recipe a kick. The super creamy, not-so-sweet maple frosting offers an indulgent texture. Altogether, this Chocolate Stout Cake is perfect for any get together with your favorite adults!
Course: Dessert
Cuisine: American
Keyword: Cake, Dark Chocolate
Difficulty: Intermediate
Brand: Lake Champlain, Prova
Servings: 1 Cake


  • Oven
  • 2 9" Cake Pans
  • Medium Saucepan
  • Stovetop
  • Whisk
  • Large Bowl
  • Double Boiler
  • Brush (wet)
  • Stand Mixer




  • cup Bourbon


Topping & Garnish



  • Preheat the oven to 350°F. Grease and flour two 9" cake pans.
  • Heat beer and butter in medium sauce pan until butter is melted. Remove from heat.
  • Add 1 cup Lake Champlain Chocolates® 100% Unsweetened Cocoa Powder, and whisk until smooth. Cool mixture to room temperature.
  • In a large bowl, beat together eggs and sour cream.
  • In a separate bowl, whisk together flour, sugar, salt, and baking powder. Add to cocoa mixture and mix until just combined.
  • Add the flour mixture in three additions, mixing together at slow speed after each addition. Scrape down the bowl, and mix again for 1 minute.
  • Pour batter into cake pans. Tap on the table to level batter.
  • Bake 40 to 50 minutes, until a cake tester inserted into the center comes out clean. Cool the cakes on a rack for 10 minutes, then turn out of their pans.


  • Brush the bottom and sides of each layer liberally with bourbon, and finish cooling completely on the rack.


  • In a double boiler, whisk together egg whites and sugars.
  • Heat to 140°F, whisking constantly. Use a wet brush to remove sugar crystals from the sides of the pan if necessary. Be careful not to overheat.
  • Remove mixture from heat and beat with whisk attachment on medium speed for about 5 minutes. Bowl should be warm to the touch (not hot) and mixture will be opaque and slightly fluffy.
  • Change mixture attachment to the paddle. With mixer on low speed, add butter in several small additions, beating until butter is mostly incorporated between additions.
  • When all butter has been added, increase to medium/high speed and beat for about 5 minutes (and up to 10 minutes, if necessary), until frosting is fluffy. It may initially separate, but it will smooth out after beating for a few minutes.
  • Beat in 1½ tbsp Prova Gourmet Madagascar Bourbon Vanilla Extract.


  • Level each cake layer using a long bread knife. Brush the trimmed layers liberally with bourbon.
  • Fill and frost as usual.
  • Sprinkle pecan pieces evenly over the top of the cake. Garnish with 1 Lake Champlain Chocolates® Extra Dark 72% Dark Chocolate Bar.


Lake Champlain Chocolate Stout Cake

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