Stout Cake with Greek Yoghurt

1 hour 30 minutes
12 servings

240 ml Stout Beer 
115 g unsalted butter
400 g granulated sugar
75 g unsweetened cocoa powder 
2 large eggs
240 g FAGE Total Yoghurt 0%, 2%, 5%
2 teaspoons vanilla extract
240 g all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt

115 g unsalted butter, at room temperature
60 g FAGE Total Yoghurt 0%, 2%, 5%
1 teaspoon vanilla extract
360 g powdered sugar
1 tablespoon milk or heavy cream
Pinch of salt


Optional Decorations:
St. Patrick’s Day decorations and green sprinkles

  1. Preheat oven to 180 degrees Celsius. Spray a 22 cm pan with cooking spray and line the bottom with parchment paper. Set aside.
  2. Combine beer and butter in a saucepan over medium-low heat. After the butter is completely melted, whisk in sugar and cocoa powder, and remove from heat to cool to room temperature.
  3. In a large bowl, beat eggs, yoghurt, and vanilla extract. Add the cooled chocolate mixture and combine until smooth.
  4. In a medium bowl, add flour, baking soda, and salt. Gradually incorporate the flour mixture to the chocolate mixture and mix until smooth.
  5. Pour batter into the pan and bake for 45 minutes to one hour, or until a toothpick inserted in center of the cake comes out clean.
  6. Cool completely on a wire rack.
  7. For the frosting, add butter, yoghurt, vanilla extract, sugar, milk, and salt to a medium bowl and beat on low speed with a handheld mixer for 2-3 minutes or until the frosting is light and fluffy.
  8. Decorate the cake with the yoghurt frosting and your favorite decorations.