Bake this impressive stout and chocolate marble cake, then check out our chocolate fudge cake, black velvet cake, chocolate Guinness cake and more indulgent chocolate cake recipes.


  • 100g butter, softened, plus a little for buttering
  • 150g self-raising flour, plus a little for dusting
  • 75g 72% dark chocolate, chopped
  • 150ml chocolate stout
  • 250g light muscovado sugar
  • 2 eggs
  • 25g good quality cocoa


  • 125g softened butter
  • 180g golden caster sugar
  • 2 eggs
  • 180g self-raising flour
  • 150g soured cream
  • a few drops vanilla extract


  • 6 tbsp icing sugar
  • 3 tbsp  cocoa


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre Bundt tin and dust it with flour. Melt the chocolate and stout together. Beat the butter with the sugar then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.

  • STEP 2

    In another bowl, beat the butter and sugar until fluffy then beat in the eggs one by one, adding a little flour after each egg. Next, beat in the soured cream, remaining flour and vanilla. Add a spoonful of milk if you need to.

  • STEP 3

    Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, drag the handle of a wooden spoon through it once. Bake for 45-50 minutes or until a skewer comes out cleanly. Cool in the tin for 5 minutes and then turn out onto a rack.

  • STEP 4

    Mix the icing sugar and cocoa with enough leftover stout to make a smooth, runny glaze. Brush all over the cake while it is still warm.


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