Individual Chocolate Stout Cakes

Individual Chocolate Stout Cakes

This is the perfect recipe to use to wow your guests at your next dinner party, or to make and keep to have with afternoon tea. You can ice with cream cheese frosting and top with caramelized cashews (like we did!) or just leave them plain with a chocolate drizzle over the top. This recipe creates about 12 individual mini cakes.


  • 1cup (2 sticks) unsalted butter, plus more, at room temperature, for the pan
  • unsweetened cocoa powder, for the pan
  • 2 1/2cups all-purpose flour, spooned and leveled
  • 3/4teaspoon baking soda
  • 1/2teaspoon kosher salt
  • 3/4cup stout beer (we used Guinness)
  • 12ounces Honest Chocolate Maca slab, chopped
  • 3large eggs
  • 1cup granulated sugar
  • 1cup packed dark brown sugar
  • 1/2cup sour cream
  • 1/2cup heavy cream

For Cream Cheese Icing (Optional):

125 grams cream cheese

100 grams butter

550 grams icing sugar

{Beat all ingredients together in standing mixer till smooth.}

For Cashew Nut Praline (Optional):

2 cups sugar

2 cups cashews or any nut

{Caramelise sugar in small pot, pour over the cashews & allow to cool before chopping.}


  1. Heat oven to 180. Butter a baking pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
  3. Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
  4. Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely. Once cooled, press out individual circular cakes.
  5. In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cakes over a baking sheet. Drizzle the cakes with the glaze and let set before serving.
  6. If you’re using the cream cheese icing, then ice the cakes first. Pour over the glaze and top with the caramelized cashews last.

Recipe adapted from:

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