Chocolate-Maple Imperial Stout Cake

The wine-bottle size of Lawson’s Fayston Maple Imperial Stout contains enough stout to make a batch of the chili and this moist not-too-sweet cake (plus a nip or two for yourself in between). The cake is much better the day after it is made. Buy a second bottle of the stout to sip with the cake.
By | January 01, 2014


Preheat oven to 350°F. Butter and flour a 9-inch round cake pan. Melt the stout and butter in a medium saucepan over medium-low heat. Whisk in cocoa and maple syrup until smooth. Cool slightly.

Whisk flour, baking soda, salt and cinnamon together. In another medium bowl, whisk together the eggs, sour cream and vanilla extract until smooth. Carefully add the stout-chocolate mixture to the egg mixture, whisking to combine. Fold in the flour mixture until just combined. Pour batter in pan and bake the cake gives slightly to the touch, 20 to 25 minutes.

Cool cake in pans on a rack for 10 minutes. Remove cake from pan and cool completely. Serve with maple-syrup-sweetened whipped cream.

Recipe adapted from Bon Appétit magazine.

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Brewery 802: Lawson's Finest Liquids

Get on the list at Lawson’s Finest Liquids. The Vermont brewery makes only 500 barrels a year and allocations are limited to four bottles per person.


  • 1 cup Lawson’s Finest Fayston Maple Imperial Stout
  • 1 cup unsalted butter
  • ¾ cup Dutch-process cocoa powder
  • ⅔ cup pure Vermont maple syrup
  • 2 cups all-purpose flour, sifted
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
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