Sourdough Chocolate Stout Cake

Combining two of life’s greatest pleasures, chocolate and booze, this dark and rich sourdough chocolate stout cake will be a hit this Father’s Day (or any other day, let’s be honest!).

The addition of stout (we used good old Guinness) really adds a depth of flavour and helps to balance out the sweetness.

We are sure you will love this one. Let’s get into it!


  • 250g Caster Sugar

  • 230g Plain White Flour

  • 200g Dark Chocolate

  • 185g Butter

  • 180ml Stout (we used Guinness)

  • 150g Icing Sugar

  • 100g Sourdough Starter

  • 2 Eggs

  • 2tsp Baking Powder

  • 1 tsp Vanilla extract

  • Pinch of Salt

Special equipment needed

  • 1 x 9” Loose Bottom Cake Tin

  • Glass (Pyrex) bowl


Step 1)

Preheat your oven to 180°C / 160°C Fan.

Line your cake tin with baking parchment.

Step 2)

Into your glass bowl, add 150ml of your stout, 100g of dark chocolate (broken into small pieces) and 110g of butter (cubed).

Place your bowl onto a pan of slowly simmering water, ensuring that the bowl is not submerged.

Melt the ingredients, gently stirring continuously.

Once melted, remove from the heat and allow to cool completely.

Step 3)

Into a large mixing bowl, sift your flour, salt and baking powder. Add your sugar. Mix together.

In a separate bowl or jug, beat your two eggs with your sourdough starter discard and vanilla.

Add your wet ingredients to the dry and mix together.

Add your stout mixture and stir together until fully combined, smooth and lump free.

Step 4)

Pour your cake batter into your prepared baking tin.

Bake for 35-40 minutes or until a toothpick/skewer comes out clean once inserted.

Once your cake is baked, remove it from its cake tin and let it cool completely before icing.

Step 5)

Whilst your cake is cooling, you can prepare your icing.

Using the same technique as before, melt the remaining 75g of your butter (cubed), 100g of dark chocolate (broken into pieces) and 30ml of stout.

In a separate bowl, sift your icing sugar. To this, gradually add your stout mixture. Stir until you have smooth and spreadable icing.

If your icing separates before your cake is cooled, simply reheat in the microwave for 15 seconds before stirring vigorously.

Step 6)

Using a palette knife (or back of a spoon), completely coat the exterior of your cake and finish with any decorations of your choice.


Thank you so much for visiting. Please feel free to comment with any questions

If you have made this please do share it on Instagram with us using the hashtag #mymelrose. We love to see your creations!

Happy baking and happy Father’s day,

Jenny x

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