Black Marble Stout Cake Recipe!

Makes one black marble stout cake | active time: 30 minutes | full time: 90 minutes | medium

EVERYONE SAY "HI LUCY!" Our amazing recipe developer behind this black marble stout cake! Ever wondered how it would taste if a chocolate cake and brownie had a baby? That's this cake right here. 

Lucy, aka the “goose” of @sillygoose.cakes and is a Brooklyn-based home baker. Her baking style is heavily influenced by her background in architecture and urban design. Lucy aim to join together flavors by building "cake-scapes" where each placement is intentionally designed and uniquely layered so that every bite is something special!

Ingredients

Stout Cake:

• 1 pack of Ollin "Anyday" Chocolate Cake Mix

• 3 eggs 

• 160 ml of sour cream (2/3 cups)

• 250 ml of Sullivan's Black Marble or your favorite stout (1 cup ) 

• 250 grams butter (2 sticks and 1.5-2 tablespoons) 

• *optional additions to taste:

  • instant coffee 

  • vanilla extract

Cream Cheese Frosting: 

• 1.5 sticks of butter (chilled but not frozen, slightly cooler than room temp) 

• 1 pack of block cream cheese (chilled) 

• ~1 cup powdered sugar to start (add more to taste)

Cake Instructions:

1. Preheat your oven to 150 degrees 

2. Melt the butter in a pan over medium-low heat with your stout of choice *feel free to add a touch of instant coffee here for some extra OOMF! but delicious without it :) 

3. While that warms, grease your 8 inch springform pan generously *stout cake is deliciously DENSE and MOIST, so I recommend a springform pan for stout cake to prevent sticking OR line an 8 inch pan with parchment and is at least 2 inches high)

4. In a separate bowl, combine 3 room temperature eggs with sour cream in a mixing bowl and mix until well combined and pale 

5. To the eggs and sour cream, slowly stream the warmed stout and butter mixture while whisking to temper (this allows everything to warm gradually and prevents the eggs from cooking)

6. Add in your Ollin Anyday Chocolate cake mix and fold JUST UNTIL combined and no dry mix is visible (be careful not to overmix!) 

7. Pour your mix into your greased springform (or parchment pan) and place on top of your baking tray if using 

8. Bake for 35-45 minutes 

9. Check after 35 minutes with a toothpick to see if it is cooked in the middle. If not, check after another 5 minutes etc… My oven baked it perfectly after 42 minutes!

10. Allow the cake to cool in the pan for at least 10 minutes before releasing

Cream Cheese Frosting Instructions:

1. While the cake cools, add your COOL butter and powdered sugar to a bowl 

2. Mix until it has the texture of play dough (this will prevent your frosting from separating when you add the cream cheese)

3. Add in your COOL cream cheese and mix JUST UNTIL combined and no lumps remain 

4. Release the stout cake from the springform and place onto a plate, tray, or cake stand (however you will be serving it!) 

5. Melt some dark chocolate and set aside to cool slightly 

6. Use a spatula to plop the frosting on top of the cake and spread evenly *I like to plop into a tall pile in the middle and work it out from there!

7. With your melted chocolate, drizzle or spoon it around at this time and swirl into the icing in whatever way you like! Have FUN!

Want to bake like Lucy? Shop now and taste the difference that stone-milled ancient grains make. Use code LUCY for free shipping.