Chocolate Stout Cake & a Cup of Generosity

You may not be aware, but the food blogging community is one amazing bunch of people. A little over a year ago, I didn’t personally know a single other food blogger. I was living in Florida and felt a little like no one else understood what I did each day. When I moved to California, everything changed. I first met Helen and then Gaby,Brooke, Marla, Lucy, Esi,Jen, Rachel, Jenny, and Susan and all of the sudden I was surrounded by friends who knew all about my daily “job”. In the last year I’ve had the opportunity to personally get to know dozens of food bloggers and my life has been enriched. Although incredibly rewarding, blogging is a lot of work. First you have to think of a recipe, test the recipe, photograph the food, edit the photos, write the copy, edit the copy, put in coding, cross your fingers and hit “publish”. It’s great to have a group of friends that understands.

If you step back and really look, these friends are also competition, but I don’t see it that way. We each come in with our own perspectives and our own niche and we encourage, listen, and cheer one another on. We call one another when we get new jobs writing recipes, a great gig catering dinner parties, and of course, we all celebrate when another friend signs a book contract. These are some of the most creative and sharp (and hysterically funny) people I’ve ever met.

Jaden said that she thinks of her blogging friends as co-workers. You know what? It’s true. Blogging can be isolating, but with twitter, email, texting, facebook, etc. we keep in touch daily (usually hourly) and ask questions, brainstorm, and encourage one another on. We might all be in different places in the world, but we’re doing jobs that are very similar.

I’ve gotten teary-eyed so many times in the last week reading these posts I’ve linked to below. Each person took time out of their lives to review, cook from, and write about my book. Really. Does it get much better than that?

If I could, I would have all of them over for dinner, I’d serve an herb-roasted chicken with red onions, baked fontina with sourdough, a salad loaded with fresh vegetables, and stout and chocolate cake with chocolate-stout glaze for dessert. I can see us raising our glasses to one another, enjoying a feast, and laughing the night away. While I can’t virtually serve everyone dinner, I can at least give you the recipe that would close the evening.

Tartelette– Helene Dujardin
Family Fresh Cooking – Marla Meridith
Multiply Delicious– Heather Connell
Food Woolf – Brooke Burton
Reluctant Entertainer – Sandy Coughlin
What’s Gaby Cooking – Gaby Dalkin
Two Peas and Their Pod– Maria
Dishing Up Delights – Esi Ispriam
Recipe Girl – Lori Lange
Wicked Good Dinner – Dawn Viola
Dishin’ in the Kitchen – Michelle Ledesma
Food for My Family – Shaina Olmanson
Haute Box – Allison Nassour
Eating Rules– Andrew Wilder
Good Life Eats – Katie Goodman
A Little Bit of Spain in Iowa – Diana Bauman
Organic Spark – Molly Chester
Cheeky Kitchen – Brooke McLay
The Urban Baker – Susan Salzman
She Wears Many Hats – Amy Johnson 
Savor the Thyme – Jennifer Leal
Picky Palate – Jenny Flake
Devour the World – Jen Kayano
Ladles and Jellyspoons – Lucy Lean

My publisher was also touched by everyone’s generosity of spirit so they decided to extend that generosity and offer a sale on my cookbook and two fantastic give-aways. If you buy a book through IFP between now and February 10th, the book will be discounted to $27.99 and you will be entered into two drawings! One for anArtisan Kitchen Aid Mixer and the other for a 14-cup Cuisinart Food Processor.

Stout and Chocolate Cake with Chocolate-Stout Glaze

Serving Size: Serves 8

Stout and Chocolate Cake with Chocolate-Stout Glaze

If you'd like to make this cake using whole wheat flour then substitute the oat flour, rice flour, arrowroot powder, and xanthan gum with 1 cup plus 2 tablespoons whole wheat pastry flour. If you don't have any maple sugar on hand, simply use a very dark brown sugar such as a muscovado. Also, if you are gluten free then substitute the stout for a dark gluten free beer such as Greens.

Inspired from Easy Desserts.


  • 1/2 cup stout (or gluten free dark beer such as Greens)

  • 1/2 cup unsalted butter

  • 6 tablespoons cacao powder, plus a bit more for dusting

  • 1/2 cup oat flour (make sure it's gluten free)

  • 1/4 cup sweet rice flour

  • 1/4 cup arrowroot powder (a natural thickener found in the spice aisle)

  • 1/2 teaspoon xanthan gum

  • 1 cup maple sugar

  • 2 tablespoons maple syrup

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 1 large egg, lightly beaten

  • 1/3 cup sour cream
  • GLAZE:

  • 1/4 cup stout (or gluten free dark beer such as Greens)

  • 2 tablespoons maple syrup

  • 4 ounces bittersweet chocolate, finely chopped


Preheat the oven to 350ºF and adjust rack to middle position. Butter an 8x8-inch pan and dust it with cacao powder, knocking out any excess.

Place stout and butter in a medium saucepan over low heat. Bring to a bare simmer, remove from heat and whisk in cacao powder. Set aside to cool.

Whisk together the oat flour, rice flour, arrowroot, and xanthan gum. In a small bowl combine maple sugar and maple syrup until sugar is damp. Pour into flour mixture. Add baking soda and sea salt to flour mixture and whisk to combine. Pour stout mixture, egg and sour cream into bowl with flours and stir until just combined. There may be a few lumps, this is perfectly fine.

Pour the batter into the prepared baking pan and smooth top with a spatula. Bake for 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes, run a knife around the edges and invert onto a cooling rack.

While cake is cooling whisk together the stout and maple syrup in a medium saucepan. Bring to boil, remove from the heat, and add the chocolate. Whisk until the chocolate is shiny and smooth. Pour chocolate over cake and spread evenly with a spatula. Best served warm.

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  1. Darla @ Bakingdom

    Oh my! This cake looks incredible! I’m especially eyeing that frosting!

    This was a wonderful post to read. As a relatively new blogger, just getting the opportunity to get to know many of the bloggers you listed above, I can relate to what you have said. I’ve already read almost every one of those posts, too, and I can’t wait for my copy of your book to get here!

    My husband and I began eating organically about 7 years ago, and we’ve truly seen a difference in our health, and our lives in general. Recently, we moved to the Virgin Islands for a short military tour and it has become near impossible to eat organically, and again, we’ve seen the impact on our bodies and our health. We do the best we can with what we have available to us, but I’m looking forward to our move back to the States and the opportunity to move back into our healthier lifestyle, and your book will make it a tasty move. Thank you! :)

    • Darla: We are a military family too! Wow, what an experience to be stationed in the Virgin Islands. What a challenge that you can’t find the organic foods you are used to. I can imagine that that is difficult. We are stationed in a pretty remote location right now, but I’m thankful that with a bit of driving I can find what I need.

      Hopefully we can meet at a conference at some point! It would be great to know another military wife/food blogger! :)

  2. Wow, I just stumbled upon your site through Tasty Kitchen (fell in love with your organic mocha frappe) and boy is this amazing! Congrats on the featured recipe on TK, and your book looks divine! Congrats on that as well. You have a new “follower” in me!
    Wanna Be A Country Cleaver

  3. Wow, I just stumbled upon your site through Tasty Kitchen (fell in love with your organic mocha frappe) and boy is this amazing! Congrats on the featured recipe on TK, and your book looks divine! Congrats on that as well. You have a new “follower” in me!
    I made chocolate stout cupcakes for FAther’s Day last year (with a bailey’s frosting) and they were a huge hit. I’m sure this cake is no different :)
    Wanna Be A Country Cleaver

  4. Carrie,

    I’m new to food blogging myself. I started my blog about two months ago despite thinking about it for over a year. Right now I have no aspirations beyond hoping that people read my blog and like it!

    You were/are one of my inspirations. I’ve never met another food blogger (although we’ve exchanged some e-mails) and don’t yet consider myself any where near your league. But everyday I come to your blog, read your recipes, learn more about the ingredients I use already and about new ones I should try. In short, I feel like you are part of my community, even if we don’t know one another.

    I got your cookbook for Christmas and I’ve been loving every second of it. I am planning to do my own review of it after I have a chance to make a few more recipes from it.

    Thanks for what you do!

    • Elizabeth, You are so sweet! I started this blog to have a place my friends and family could come to for my recipes, so you never know what can happen! I’m so glad I can help inspire you and even thought we have email I do hope we can meet at a blog convention/get-together some day soon!

  5. Carrie, such an uplifting and delightful post my friend (& colleague) I am so proud of you and everyone we know for being such great supports well beyond the blog. I would love nothing more than to be toasting happiness & success around a delicious meal prepared by you. Chocolate & stout are a marvelous pairing! xo

  6. Carrie… I can not tell you how inspired I have been since Saturday night’s cooking class. It was a good kick in the pants for me! ha! Truly encouraging… I have made the pesto, the chicken (and salad) and the cookies… all have turned out SO well. This encourages me, too… because if one of those recipes had failed I might have lost faith… cooking does not come easy for me. If I can do this… anyone can!

    I loved milling fresh flour for those cookies, too… I can’t believe how great they taste. I served them to the Cub Scout group… they LOVED them. So about 10 eight year-old boys tested your cookies and they passed with flying colors!

    Thanks for being so full of grace and such an inspiration! ~ kim

  7. I’m NOT a food blogger, in fact I don’t even consider myself a blogger, since my space is just for friends and family who missed me when I left Facebook….but coincidentally I posted about your choc chip cookies this week.

    We have had the cookbook just a few short weeks and I have made these cookies at least 4 times! I wish I could have done the cooking class in Dallas, but it’s too hard to leave my brood for the day. I am going to try milling my own flour next time. Thanks for listing all of those links, I will have fun checking them out!

    • Thank you for writing about the book and cookies! I’m so glad your family has enjoyed the cookie recipe. I’ll be in Dallas again, so I’ll keep you posted as to when I do more classes. I’d love to have you come sometime!

      This blog started out as a place to put recipes for my family and friends, so you never know where your blog is going to take you!

  8. Sarah Hyde

    Your cooking demo last weekend in Dallas was amazing. I love this cookbook! Already started working may way through it. Made the Sauteed Summer Vegetables last night. I had to control myself so I didn’t eat the whole thing in one sitting. Loved learning so much about oils too. Liked the coconut oil so much that I used it tonight on a salmon filet. Best salmon I’ve ever made.

  9. This recipes looks so good! I’m sending it to a friend on a gluten-free diet. It makes me wonder if those of us who don’t need to be on this diet would also love gluten-free dishes. I know I would not pass up a piece of this cake if it was offered to me.

    And yes, hats off to the blogging community, a world-wide group of great friends.


    • Kathleen, I think you would be surprised how good some gluten free dishes can be! Some of my friends don’t like gluten free baked goods, so I usually test the recipes on them. If they can’t tell the difference, then I put it on the blog. :) Now that my health is a bit better, I don’t have to be gluten free 100% of the time, but I really enjoy working with these new flours. I think you would too!

  10. Carrie, I just bought your book. I’m so excited! My little girl (15) months has had a runny nose for 10 months now. The doctor tells me I worry too much and that it’s just allergies. Yes I know it’s allergies but to what? They’re not whiling to find out, they just want to medicate her. I’m so upset. Anyway, I feel like I need to change the way we eat and I’m hoping that will help.


  1. […] Chocolate blogger shoutout of the day: Deliciously Organic. Carrie Vitt’s blog isn’t strictly about desserts but about cooking and eating wonderful healthy food in the company of friends and family. I love her writing style and, apparently, so do many others as she has a new book out called (what else) Delicously Organic. Here’s a sample of her dessert aesthetic, a recipe for Chocolate Stout Cake. […]

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