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    Home » Recipes » Desserts

    Malted Chocolate Stout Cake

    Published: Aug 29, 2016 Modified: Feb 26, 2021 by Kristin King / This post may contain affiliate links

    Jump to Recipe | Pin Recipe

    Amazingly moist and rich with a creamy malted chocolate frosting, this is a perfect cake to make any day special!

    Close up shot of a piece of malted chocolate stout cake on a white plate with the whole cake in the background.

    Holidays and special occasions are great for fancy desserts. Typically we have homemade cake or cookies for birthdays, Christmas, Easter, and maybe a couple of other special occasions.

    But really, what are we saving all the yumminess for? Once in a while, we should make some cake on a regular weekday, and turn it into an impromptu special family gathering!

    Hey, are you looking for something super easy with minimal ingredients? Hop on over to my Crock Pot Guinness Chocolate Cake recipe. Only 5 ingredients!

     

    This idea is particularly appealing to me right now as we are preparing to send Thing 1 off to college. I am trying to enjoy every minute with him, since I know that this is one of those thresholds in life, which, once you cross it, there is no going back!

    So I was really excited to have the opportunity to take a look at the Cake Magic! cookbook, which is all about making cakes that are super-special, yet not difficult.

    I love its concept of mixing different basic combinations of cake, syrup, and frosting, to result in a delicious and unique cake every time.

    As I was reading through, I thought to myself that these cakes will also be the PERFECT lure to get Thing 1 to come home and visit once in a while, haha!

    But I am getting a little ahead of myself. He is not gone yet, so in the last couple of days that he is home, we had this Malted Chocolate Stout Cake.

    Dessert always makes everyone linger a bit longer at the dinner table, which is exactly what I was going for!

    Side shot of whole malted chocolate stout cake on a grey lifted cake tray.

    The cookbook not only has a ton of amazing yet easy recipes, but it also contains helpful tips for baking, decorating, and of course, features GORGEOUS pictures of cakes and cupcakes!

    The book itself is really neat. Caroline Wright, the author, has introduced an innovative and easy new way to make 100 delectable, flavorful cakes. Her simple five-ingredient homemade dry mix forms the foundation for every cake in the book.

    Once you have the cake it is just a matter of mixing and matching a batter, flavoring syrup, frosting, and occasional topping! Wright’s mix-and-match method makes it possible to introduce nearly endless changes on the same basic cake batter just by switching up the flavoring syrups and frostings.

    Close up shot of a piece of malted chocolate stout cake on a white plate with more pieces in the background.

    This post may contain affiliate links which won’t change your price but will share some commission.

    Malted Chocolate Stout Cake

    If you love this recipe, please give it 5 stars!

    I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

    📋 Recipe Card

    Side view of a slice of cake on a white plate with a fork on the side with more slices in the background.

    Malted Chocolate Stout Cake

    Recipe Author: Kristin
    A deliciously decadent and chocolatey cake.
    5 from 1 vote
    Print Recipe Share by Email Bookmark Saved!
    Prep Time 40 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 1 two layer, 8 or 9 inch cake
    Calories 10158 kcal

    Ingredients
     

    For the CakeMagic Cake Mix:

    • 2½ cups all-purpose flour
    • 1½ cups sugar
    • ¾ teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 teaspoon table salt (see Note)

    For the Cake:

    • Unsalted butter (at room temperature, for greasing the pans)
    • ½ cup sifted unsweetened cocoa powder (plus extra for dusting the pans)
    • 4 cups dry Cake Magic! Cake Mix (ingredients listed above), whisked well before measuring)
    • ¼ teaspoon baking soda
    • ¾ cup full-fat plain yogurt (preferably not Greek yogurt)
    • 1 cup unsalted butter, melted and cooled, or 1 cup vegetable oil (2 sticks)
    • 1 cup brewed espresso (cooled)
    • 4 large eggs (at room temperature)

    For the Stout Syrup:

    • ½ cup sugar
    • ½ stout beer (such as Guinness)
    • Pinch of ground nutmeg
    • Pinch of salt

    For the Malted Milk Chocolate Frosting:

    • 1½ cups (3 sticks) unsalted butter, at room temperature (3 sticks)
    • ¾ cup malted milk powder
    • Pinch of salt
    • 4 cups confectioner's sugar (one 16-oz box)
    • 1 teaspoon pure vanilla extract
    • 4 ounces semisweet chocolate (melted and cooled)
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with coca powder to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
      Unsalted butter, ½ cup sifted unsweetened cocoa powder
    • Whisk together the ½ cup cocoa powder, cake mix, and baking soda in a large bowl. Stir in the yogurt, butter, espresso, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
      2½ cups all-purpose flour, 1½ cups sugar, ¾ teaspoon baking soda, ¾ teaspoon baking powder, 1 teaspoon table salt, ½ cup sifted unsweetened cocoa powder, 4 cups dry Cake Magic! Cake Mix, ¾ cup full-fat plain yogurt, 1 cup unsalted butter, melted and cooled, or 1 cup vegetable oil, 1 cup brewed espresso, 4 large eggs, ¼ teaspoon baking soda
    • Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 45 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)
    • While the cake is baking, prepare the syrup: Combine the sugar, stout beer, nutmeg and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.
      ½ cup sugar, ½ stout beer, Pinch of salt, Pinch of ground nutmeg
    • After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
    • When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla. In a slow, steady stream, drizzle in the chocolate and beat until the frosting is very light and fluffy, about 2 minutes.
      Pinch of salt, 1½ cups (3 sticks) unsalted butter, at room temperature, ¾ cup malted milk powder, 4 cups confectioner's sugar, 4 ounces semisweet chocolate, 1 teaspoon pure vanilla extract
    • Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.
    • Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.

    Notes

    It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

    Nutrition

    Calories: 10158kcal | Carbohydrates: 1280g | Protein: 94g | Fat: 544g | Saturated Fat: 334g | Cholesterol: 1928mg | Sodium: 8233mg | Potassium: 3310mg | Fiber: 31g | Sugar: 966g | Vitamin A: 15580IU | Vitamin C: 3.6mg | Calcium: 1039mg | Iron: 31.9mg

    Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    Recipe used with permission from Workman Publishing Company.

    Sponsored by Workman Publishing, our #WeekdaySupper event features Cake Magic! by Caroline Wright. This highly-visual cookbook guides you in applying a “Choose Your Own Adventure” style to baking cakes. Wright shares her mix-and-match method introducing endless changes on the same basic cake batter by changing flavoring syrups and frostings! Create some everyday magic with your family with a “School Lunch Cake” before they head back to school. Celebrate the finale of summer with friends and serve up “Blueberry Lemon-Ricotta Cake” and look forward to the comfort of fall flavors with a “Caramel Apple Cake!” You will discover endless possibilities with Wright’s flavoring syrups and frostings!

    You can find out more about Workman Publishing on Facebook, Twitter, Pinterest, and Instagram.

    Side view of a book called Cake Magic.

     

    Would you like to see what other amazing cakes you can make? Check out a few more cake recipes from the Cake Magic cookbook!

    Week 1

    Confetti Cake from That Skinny Chick Can Bake
    Fresh Blueberry Cake from Renee’s Kitchen Adventures
    Dream Cake from Hezzi-D’s Books and Cooks
    Best Blackout Cake from The Chef Next Door

    Week 2

    Strawberry Lemon Cake from Magnolia Days
    Confetti Cake {Gluten-Free} from Desserts Required
    Peanut Butter Pretzel Cake from Meal Planning Magic
    Southern Diner Cake from Grumpy’s Honeybunch

    This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

    Thanks for stopping by. Before you go, you might be interested in these products!


    And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!
    Enjoy!
    Close up of a signature of Kristin.

     
     

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      Recipe Rating




    1. Lea

      September 08, 2016 at 4:00 pm

      This has got to be the prettiest chocolate cake I've ever seen!! It looks delicious. I'm saving this one. Thanks.

      Reply
      • Kristin King

        September 08, 2016 at 6:17 pm

        Thank you, Lea! 🙂

        Reply
    2. Laurie

      September 05, 2016 at 9:53 pm

      This cake looks wonderful! Pinning to share. Thanks so much for stopping over to share it with us at Snickerdoodle Create-Bake-Make!
      ~Laurie

      Reply
    3. Mother of 3

      September 05, 2016 at 6:28 am

      This sounds so yummy! Pinned and I can't wait to try.

      Reply
    4. Helen at the Lazy Gastronome

      September 04, 2016 at 10:53 am

      oh my - so rich - so decadent - so I want this!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!

      Reply
    5. wendi

      September 02, 2016 at 7:27 am

      we dont need occasions for cake we love to have cake every now and then but for sure on a football party day or friend get together

      Reply
    6. Renee @ReneesKitchenAdventures

      August 31, 2016 at 9:18 am

      This cake is going on my must make list! I'm crazy about malt and I love the darkness of the chocolate in the cake!

      Reply
    7. Rachel @ Bakerita

      August 29, 2016 at 6:21 pm

      This cake looks seriously swoon-worthy! Love how rich and chocolatey it is, and the stout in there sounds amaaaazing!

      Reply
    8. Betsy @ Desserts Required

      August 29, 2016 at 1:49 pm

      You are so smart to figure out how to lure Thing 1 back! This cake is da bomb!!

      Reply
    9. Renee

      August 29, 2016 at 6:35 am

      What a lovely chocolate cake! The stout beer syrup sounds incredible to make it rich and most.

      Reply
    10. shelby

      August 29, 2016 at 5:54 am

      Kristin! This cake is the most beautiful cake! I would be very happy to have this set in front of me!

      Reply
    Newer Comments »

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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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