I won't recount the cake making process, which you can read about here, but I will tell you about the stout I used to make said cake. (The recipe called for Guinness; I thought otherwise.)
Dario, the wonder pig, protecting his afternoon delight...
Young's Luxury Double Chocolate Stout (5.2% ABV)
Wells & Young's Brewing Co.
Appearance: Coffee almost black in color. Super velvety head (creamier than Guinness).
Aroma: Chocolaty and robust, with a slight metallic edge lurking in the background. Once the beer warmed up a bit, the aroma blossomed into what can only be described as a plate of warm, chocolate chip cookies.
Taste: The first (and obvious) flavor is bittersweet chocolate, followed closely by a sweet nuttiness. It feels smooth and creamy on the tongue, with a hint of bitterness lingering at the back of the mouth.
Overall impression: If it's going to be stout, make mine an Oatmeal from either Wolaver's or Samuel Smith. Young's Double Chocolate was delightfully creamy and smooth, though a bit too sweet to drink all night long - much better to have with a plate of rich, creamy cheeses, or else with dessert. And, if you do choose to pair it with a dessert, you might as well make it a decadent, chocolate stout cake...