I love when the fall arrives. It finally starts to get cool outside and I can start to bake without my house getting overly hot. This recipe features two of my favorite things in one package, a nice stout and chocolate. It is easy and simple to just add your favorite stout to any type of cocoa powder and mix into a cake and call it a day. I really enjoy a natural cocoa powder, such as Scharffen Berger, when baking. The acidity of the unprocessed cocoa beans adds a nice fruitiness and light character that blends well and bring out the coffee and bitter chocolate notes of the stout.

2 Cups Flour

1 ½ cup Dark Brown Sugar

1 ¼ tsp Baking Soda

1tsp Salt

2 Sticks Butter

2 Eggs

1 Bottle Stout (I used Guinness Extra for today's example)

¾ Cup Unsweetened Cocoa Powder (natural cocoa powder)

1 tsp pure vanilla









Preheat oven to 325 degrees. Prep a 9” round baking pan by rubbing it

with 1 tsp. butter and 2 Tbls. flour.















Mix dry ingredients: Flour, Cocoa powder, Baking Soda & salt in a bowl.







In a separate mixing bowl, cream butter and Brown Sugar until creamy.







Add eggs one at a time to butter and brown sugar, and vanilla

until well blended.







Add rotating parts of dry ingredients and Guinness until all ingredients are

fully incorporated.







Scrape bowl.

Once all ingredients are well mixed pour mixture into pre-floured pan.

Bake cake at 325 for 50-60 mins. or until toothpick comes clean from center

of cake.







Flip cake onto wire rack to cool completely.







Dust with powdered (confectioner) sugar and serve.