If you’re a chocolate lover looking to shake things up, this Chocolate Stout Cake is the delicious twist you didn’t know you needed.
It’s rich, moist, and full of deep cocoa flavor, with a smooth hint of stout beer that makes it unforgettable.
Whether you’re baking for a party or just craving something indulgent, this dessert is guaranteed to turn heads and win hearts.
Why Make a Chocolate Stout Cake?
There are chocolate cakes… and then there’s chocolate stout cake. This isn’t just dessert, it’s a flavor experience that blends classic comfort with a bold, modern twist. Here’s why bakers (and eaters!) keep coming back to this incredible recipe:
- Deep, rich chocolate flavor that’s enhanced, not overwhelmed, by the stout
- Surprisingly easy to make with everyday ingredients and simple steps
- Always gets rave reviews at parties, birthdays, and holidays
- Great conversation starter, beer in a cake? Oh yes!
I still remember the first time I made this cake. It was for a family dinner, and I was nervous about mixing beer into dessert. But one bite in, everyone was hooked. Seconds turned into thirds, and now it’s a regular request at every gathering. This cake has become one of those recipes that just sticks, and you’ll see why.
Chocolate Stout Cake Ingredients
You don’t need fancy supplies or hard-to-find ingredients for this rich and satisfying cake. Here’s what goes into it, along with quick notes on why each one matters:
- 1 cup stout beer (like Guinness): Adds depth and a malty richness that boosts the chocolate flavor
- 1 cup unsalted butter: Helps create a tender, moist texture
- 3/4 cup unsweetened cocoa powder: Brings that deep, fudgy chocolate taste
- 2 cups all-purpose flour: The base for structure
- 2 cups sugar: Balances the bitter notes of stout and cocoa
- 1½ teaspoons baking soda: Helps the cake rise beautifully
- 3/4 teaspoon salt: Enhances and balances the sweetness
- 2 large eggs: For structure and moisture
- 2/3 cup sour cream: Adds richness and makes the cake extra moist
- 1 tablespoon vanilla extract: For a warm, sweet flavor
- 8 ounces dark chocolate (chopped): Used for the silky ganache
- 3/4 cup heavy cream: Creamy base for the ganache
- 2 tablespoons stout beer (optional): Extra kick in the ganache!
💡 Tip: Use room-temperature ingredients for best results they mix more evenly and create a smoother batter.
Ingredient Substitutions
Want to tweak the recipe? No problem, here are some easy substitutions that still deliver great results:
✔ Swap the sour cream:
- Use plain Greek yogurt (same amount) if you’re out of sour cream. It keeps the cake just as moist.
✔ Go gluten-free:
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for structure.
✔ Try other stout or porter beers:
- Not a fan of Guinness? Try milk stout, chocolate porter, or even coffee stout for unique flavor profiles.
Step-by-Step Chocolate Stout Cake Instructions
This Chocolate Stout Cake may sound fancy, but it’s easy enough for beginners and satisfying for pros. Let’s break it down so your cake turns out rich, moist, and delicious.
Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Melt the butter and beer.
In a medium saucepan over medium heat, combine 1 cup stout beer and 1 cup unsalted butter. Stir until the butter is fully melted.
3. Add cocoa powder.
Remove the saucepan from the heat. Whisk in 3/4 cup unsweetened cocoa powder until smooth. Let it cool slightly.
4. Mix the dry ingredients.
In a large bowl, sift together:
- 2 cups all-purpose flour
- 2 cups sugar
- 1½ teaspoons baking soda
- 3/4 teaspoon salt
5. Combine the wet ingredients.
In a separate bowl, whisk together:
- 2 large eggs
- 2/3 cup sour cream
- 1 tablespoon vanilla extract
6. Combine everything.
Slowly whisk the slightly cooled beer-chocolate mixture into the egg mixture. Then, gradually stir in the dry ingredients.
💡 Don’t overmix! Mix just until you no longer see flour.
Bake the Cakes
7. Divide and pour the batter evenly into your prepared pans.
8. Bake for 30–35 minutes
Use a toothpick to test the center it should come out clean or with just a few crumbs.
9. Cool completely.
Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack. Cool completely before adding ganache.
Make the Chocolate Ganache
10. Heat the cream.
In a small saucepan, bring 3/4 cup heavy cream to a gentle simmer over medium heat.
11. Pour over the chocolate.
Place 8 oz chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 2 minutes.
12. Add beer (optional) & whisk.
Add 2 tablespoons stout (optional), then whisk until smooth and glossy.
💡 Let the ganache cool for 5–10 minutes so it thickens slightly — perfect for spreading.
13. Assemble your cake!
Place one cake layer on a serving plate. Spread ganache on top. Add the second cake layer and finish by spreading more ganache on top (and sides, if you want).
How to Serve Chocolate Stout Cake
This cake is rich and bold all on its own, but here are some easy ways to turn it into a plated showstopper:
- Add a scoop of vanilla ice cream on the side
- A dollop of whipped cream balances the richness
- Sprinkle shaved chocolate or cocoa powder for flair
- Serve with fresh berries to brighten the plate
Whether it’s a birthday, holiday dinner, or just a cozy evening treat, this cake brings joy to any table.
How to Store Chocolate Stout Cake
Keep your cake tasting fresh and fudgy with these easy storage tips:
- At room temperature:
Store in an airtight container for up to 3 days. - In the fridge:
Wrap tightly in plastic and foil to keep it moist. Let it sit at room temperature before serving. - With leftover ganache:
Store in a sealed container in the fridge. Warm gently before using again.
Can You Freeze Chocolate Stout Cake?
Absolutely! Here’s how:
- Let the cake layers cool completely.
- Wrap tightly in plastic wrap, then foil.
- Freeze for up to 3 months.
When ready to enjoy, thaw overnight in the fridge, then bring to room temperature before assembling or serving.
Recipe Variations
Want to shake things up a little? Try these twists:
- Chocolate chips in the batter for gooey bites
- Coffee stout, or milk stout, for different flavor notes
- Turn it into cupcakes or a sheet cake with adjusted bake time
- Add a pinch of cinnamon or espresso powder for extra depth
This recipe is a great base to play with — get creative with flavors that pair well with chocolate!
Tips for Moist and Rich Chocolate Stout Cake
Want bakery-level results every time? These quick tips will help you master the perfect Chocolate Stout Cake:
- Use room-temperature ingredients for a smoother, more even batter
- Don’t overmix once the flour is added; stir until combined
- Let the stout mixture cool before adding to the eggs (avoid scrambled eggs!)
- Cool the cake completely before frosting, or the ganache will melt
- Use high-quality dark chocolate for the ganache — it makes a big difference
- Taste your beer first! If you wouldn’t drink it, don’t bake with it 😉
Frequently Asked Questions About Chocolate Stout Cake
Does alcohol cook out of chocolate stout cake?
Yes, most of the alcohol in the stout bakes off during the cooking process. You’ll be left with the flavor, not the buzz. However, a small amount may remain especially if you add stout to the ganache so keep that in mind if serving to kids or non-drinkers.
Can I make chocolate stout cake without sour cream?
Definitely! You can substitute plain Greek yogurt in equal amounts. It will still give you the same rich moisture and tangy balance.
What kind of stout is best for baking?
A classic like Guinness Extra Stout works perfectly. But feel free to try others, such as milk stout, oatmeal stout, or even coffee stout, for fun flavor variations. Avoid overly bitter or heavily hopped beers.
Can kids eat chocolate stout cake?
Technically, yes, most of the alcohol evaporates while baking. However, if you’re adding extra stout to the ganache or serving it to young children, you may want to make a separate batch of ganache without alcohol.
Can I make this cake ahead of time?
Absolutely. You can bake the layers a day in advance and store them tightly wrapped at room temperature or in the fridge. The ganache can also be made ahead and rewarmed gently when ready to frost.
Can I turn this into cupcakes or a sheet cake?
Yes! For cupcakes, reduce bake time to 18–22 minutes and fill liners 2/3 full. For a sheet cake, pour the batter into a greased 9×13 pan and bake for about 35–40 minutes.
Final Thoughts on Chocolate Stout Cake
This Chocolate Stout Cake isn’t just another chocolate dessert; it’s a bold, unforgettable showstopper that always impresses. With its rich cocoa flavor, moist texture, and a touch of stout beer magic, it’s perfect for birthdays, holidays, or any time you want to wow your guests.
Whether you stick with the classic recipe or experiment with your favorite stouts and ganache twists, one thing’s for sure: you’re going to be asked for the recipe again and again.
Chocolate Stout Cake
Ingredients
For the cake
- 1 cup stout beer (like Guinness) Adds depth and a malty richness that boosts the chocolate flavor.
- 1 cup unsalted butter Helps create a tender, moist texture.
- 3/4 cup unsweetened cocoa powder Brings that deep, fudgy chocolate taste.
- 2 cups all-purpose flour The base for structure.
- 2 cups sugar Balances the bitter notes of stout and cocoa.
- 1.5 teaspoons baking soda Helps the cake rise beautifully.
- 3/4 teaspoon salt Enhances and balances the sweetness.
- 2 large eggs For structure and moisture.
- 2/3 cup sour cream Adds richness and makes the cake extra moist.
- 1 tablespoon vanilla extract For a warm, sweet flavor.
For the ganache
- 8 ounces dark chocolate (chopped) Used for the silky ganache.
- 3/4 cup heavy cream Creamy base for the ganache.
- 2 tablespoons stout beer (optional) Extra kick in the ganache.
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a medium saucepan over medium heat, combine 1 cup stout beer and 1 cup unsalted butter. Stir until the butter is fully melted.
- Remove the saucepan from the heat. Whisk in 3/4 cup unsweetened cocoa powder until smooth. Let it cool slightly.
- In a large bowl, sift together 2 cups all-purpose flour, 2 cups sugar, 1½ teaspoons baking soda, and 3/4 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 2/3 cup sour cream, and 1 tablespoon vanilla extract.
- Slowly whisk the slightly cooled beer-chocolate mixture into the egg mixture, then gradually stir in the dry ingredients.
- Don’t overmix! Mix just until you no longer see flour.
Bake the Cakes
- Divide and pour the batter evenly into your prepared pans.
- Bake for 30–35 minutes. Use a toothpick to test the center; it should come out clean or with just a few crumbs.
- Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack. Cool completely before adding ganache.
Make the Chocolate Ganache
- In a small saucepan, bring 3/4 cup heavy cream to a gentle simmer over medium heat.
- Place 8 oz chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 2 minutes.
- Add 2 tablespoons stout (optional), then whisk until smooth and glossy.
- Let the ganache cool for 5–10 minutes so it thickens slightly — perfect for spreading.
Assemble the Cake
- Place one cake layer on a serving plate. Spread ganache on top. Add the second cake layer and finish by spreading more ganache on top (and sides, if you want).
