This Irish stout cake can't get any easier: everything is mixed in one bowl, poured into the cake pan and is in the oven in 15 minutes flat. Lining the cake pan with parchment paper makes removing the cake easy and helps with cleanup. After this rich chocolate cake has cooled, enjoy it with the espresso- and Irish whiskey-laced whipped cream topping. Source:, January 2020

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom and 2 sides of the pan with parchment paper, leaving a 2-inch overhang on the 2 sides.

  • Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add stout, oil, eggs and 1 teaspoon vanilla; stir until just smooth and combined (do not overmix). Pour the batter into the prepared pan.

  • Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Let cool in the pan for 15 minutes. Lift the cake using the parchment handles and remove from the pan to a wire rack.

  • Meanwhile, combine cream and espresso powder in a large bowl. Add confectioners' sugar, whiskey and the remaining 1 teaspoon vanilla; beat with an electric mixer fitted with a whisk attachment until medium peaks form, about 2 minutes. Refrigerate until ready to serve (for up to 8 hours).

  • Serve the cake warm, or let cool to room temperature (about 1 hour). Slice and serve with dollops of the whiskey-infused whipped cream.


To make ahead: Wrap cake in foil or plastic wrap and store at room temperature for up to 2 days. Refrigerate whipped cream for up to 8 hours.

Equipment: Parchment paper

Nutrition Facts

286 calories; 16.4 g total fat; 4.9 g saturated fat; 48 mg cholesterol; 349 mg sodium. 126 mg potassium; 31.8 g carbohydrates; 2.4 g fiber; 16 g sugar; 4.2 g protein; 266 IU vitamin a iu; 52 mcg folate; 47 mg calcium; 2 mg iron; 33 mg magnesium; 15 g added sugar;

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Rating: 5 stars
This cake is rich delicious and sooo easy. Read More