Chocolate Stout Cake with Sea Salt + Bourbon Caramel
Chocolate Stout Birthday Cake with Sea Salt + Bourbon Caramel
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins

A cake that won’t soon be forgotten. The stout adds depth to this extremely moist cake. Leave the cake naked with the sweet cream icing, or splurge and top it all off with this incredibly simple sea salt and bourbon caramel | HOMEMAYD of course!

Chocolate Stout Birthday Cake ||
  • 1/2 Cup Unsalted Sweet Cream Butter Melted
  • 1/3 Cup Unsweetened or Raw Cocoa Powder
  • 1 Cup Stout Beer | Like Guinness |Or Sub Black Coffee or Water|
  • 2 Farm Fresh Eggs
  • 1/2 Cup Milk
  • 2 Cups All-Purpose King Arthur Flour |Or Preferred Brand|
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1 Tablespoon Vanilla Bean Paste or Vanilla Extract
  • 1 Teaspoon White Vinegar |Optional|
Sea Salt + Bourbon Caramel ||
  • 1 Cup Sugar
  • 1 1/4 Cup Cream | I used Double Cream
  • 3 Tablespoons Unsalted Sweet Cream Butter
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Bourbon Whiskey | I use Bulleit Bourbon
Sweet Cream Icing ||
  • 8 Ounces Mascarpone Cream Cheese
  • 3 Tablespoons Honey or Maple Syrup
  • 1/4 Cup Milk
  • 1/2 Teaspoon Vanilla Bean Paste or Vanilla Extract
Method for Chocolate Stout Birthday Cake ||
  1. Preheat oven to 350 degrees Fahrenheit; and prepare three 6 inch pans with butter and a light dusting of flour.

  2. Place butter into small skillet and heat until golden brown in color. Then whisk in cocoa powder. Set aside.

  3. In large mixing bowl add | flour, baking soda, baking powder, and salt. Whisk. Then add on top of the dry mixture | the stout beer, eggs, milk, vanilla, vinegar, and the butter and cocoa mixture. Whisk everything together for about 3 mintues.

  4. Measure 1 1/4 of batter for each cake pan |three pans| and bake for 30 minutes.

    Chocolate Stout Birthday Cake with Sea Salt + Bourbon Caramel
Method for Sea Salt + Bourbon Caramel ||
  1. Place sugar in medium size skillet and shake to disperse the sugar over the pan creating an even layer. Heat sugar over medium flame for about 10 minutes until the sugar dissolves and turns into a rich copper color | like a penny. If there are areas of the sugar that are taking longer to dissolve, gently fold those areas into the quicker cooking sugar with a rubber spatula.

  2. In a separate pan gently warm the cream and the butter over low heat until the butter is melted and the mixture is just slightly warm.

  3. Once the 10 minutes is up and the sugar is copper in color, turn all burners off and pour the butter and milk mixture into the sugar | whisk constantly. The mixture will rapidly bubble. Once the butter and milk are thoroughly combined with the sugar, turn the flame back on low for a few minutes more and whisk in salt and bourbon. The caramel will continue to thicken as it cools. Use immediately; or store in a glass jar in fridge for about one month.

    Sea Salted + Bourbon Caramel
Method for Sweet Cream Icing ||
  1. Place mascarpone cream cheese in mixing bowl and whisk in honey, milk, and vanilla. Use immediately; or the icing can be kept refrigerated for two weeks.

Method for Assembling + Decoraitng the Cake ||
  1. Once all layers of the cake are cooled, flip all the layers over. The bottoms will now act as the tops to create a nice flat surface for decorating. If when baking the centers of the cakes rounded, level the cakes out with a sharp knife.

  2. For a naked cake use a large icing knife, apply a quarter of the icing in between the layers; then the remainder to the outside of the cake. Slather the cake with the icining, then continue to scarpe the cake until desired rustic, naked look.

  3. If applying the caramel || gently pour caramel onto the center of the cake and wait a few mintues to let the caramel naturally dissipate on its own. The caramel will slowly make its way down the sides of the cake. Add small amounts at a time | 1/4 cup until desired amnout and drips form.
xox HOMEMAYD by Noella May