Chocolate Stout Cake
A rich and moist chocolate cake infused with stout beer, creating a deep cocoa flavor and unforgettable taste. Perfect for parties or indulgent cravings.
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).
Notes
Use room-temperature ingredients for best results. Don’t overmix once the flour is added; stir until combined. Let the stout mixture cool before adding to the eggs to avoid scrambled eggs. Cool the cake completely before frosting, or the ganache will melt. Use high-quality dark chocolate for the ganache, as it makes a big difference.