Chocolate Stout Cake Recipe

Craving something rich, indulgent, and unforgettable? Look no further than this Chocolate Stout Cake.

Combining the bold flavors of stout beer with decadent cocoa, this cake is moist, deeply flavorful, and perfect for any celebration.

Whether you’re making it for a special occasion or simply satisfying your sweet tooth, this chocolate stout cake is sure to become a favorite in your baking repertoire.

The stout adds a unique depth, while the cocoa powder and sour cream make the texture incredibly moist and tender. Pair it with a smooth chocolate ganache frosting, and you’ve got a cake that’s as impressive as it is delicious!

Table of Contents

Ingredients List

Cake Ingredients

2 cups (4 sticks) unsalted butter, plus more for greasing the pans
2 cups stout (such as Guinness or another dark beer)
1½ cups Dutch-process cocoa powder
4 cups (500 g) all-purpose flour
4 cups (800 g) sugar
1 Tbsp. baking soda
1½ tsp. kosher salt (Diamond Crystal recommended or 1 tsp. Morton)
4 large eggs
1⅓ cups sour cream (adds moisture and tang)

Frosting and Assembly Ingredients

2 cups heavy cream
16 oz. bittersweet or semisweet chocolate, chopped

Having all your ingredients ready is key to a smooth and stress-free baking process, so take a moment to ensure you have everything before starting.

Required Kitchen Tools & Cake Preparation

When baking this indulgent chocolate stout cake, having the right kitchen tools will make your process smoother and ensure you get the perfect texture. Here’s what you’ll need to get started:

Required Kitchen Tools

Electric Mixer (Hand or Stand Mixer) – Helps you combine ingredients thoroughly and beat the batter to perfection.
Large Mixing Bowls – You’ll need a couple of these for mixing dry ingredients and wet ingredients separately.
Saucepan – For heating the stout and butter together.
9-inch Round Cake Pans (or similar size) – You’ll use these to bake your cake layers.
Parchment Paper – To line your pans for easy cake removal.
Cooling Racks – To cool your cakes evenly and prevent them from getting soggy.
Double Boiler or Microwave-Safe Bowl – For melting the chocolate when making the frosting.

Cake Preparation

Preparing the cake is a straightforward process, but a few simple steps make all the difference. Here’s how to do it:

Preheat the Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease your cake pans with butter and line the bottoms with parchment paper for easy removal after baking. Set aside.
Heat the Stout & Butter: In a medium saucepan, pour the stout and add the butter. Heat over medium until the butter melts completely, and the mixture comes to a simmer. Once melted, remove from heat and whisk in the cocoa powder until smooth. Let this mixture cool slightly.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir with a whisk to combine thoroughly.
Mix Wet Ingredients: In another bowl, beat the eggs and sour cream together until smooth. Add the slightly cooled stout-cocoa mixture and stir until combined.
Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing until fully incorporated. The batter will be quite runny, which is perfect for a moist cake!

Baking the Cake & Making the Frosting

Now that the batter is ready, it’s time to bake the cake and prepare the rich chocolate ganache frosting. Both steps are key to getting that perfect, indulgent chocolate stout cake.

Baking the Cake

Pour the Batter Into the Pans: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and ensure the batter is evenly distributed.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean (a few moist crumbs are okay). The cakes should rise evenly and have a slight dome on top.
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely. Cooling is important to prevent the frosting from melting when applied.

Making the Frosting

The frosting for this cake is a simple yet luxurious chocolate ganache made with heavy cream and chocolate. Here’s how to make it:

Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Watch closely, as it should not come to a boil.
Combine with Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 3-5 minutes to melt the chocolate. Once the chocolate is fully melted, stir gently until smooth and glossy.
Cool to Room Temperature: Allow the ganache to cool to room temperature. As it cools, it will thicken, so be sure to stir occasionally to prevent it from setting too quickly.

Assembling the Cake, Serving & Storage

Assembling your chocolate stout cake is the best part — watching all the rich, indulgent layers come together into a beautiful, mouth-watering dessert. After that, we’ll cover how to serve it and how to store it to keep it fresh.

Assembling the Chocolate Stout Cake

Level the Cakes: Once the cakes have completely cooled, use a serrated knife to level the tops of the cakes if they have domed during baking. This ensures an even surface for stacking and frosting.
Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate ganache on top, smoothing it out with a spatula. Be sure to spread the ganache evenly to the edges.
Add the Second Layer: Place the second cake layer on top, gently pressing down to secure it in place. Use the remaining ganache to cover the top and sides of the cake. You can make it as smooth or as textured as you like—either way, the ganache will create a glossy, indulgent finish.
Decorate: If desired, garnish the cake with a sprinkle of cocoa powder, chocolate shavings, or even some crushed-up stout-flavored cookies for extra texture. This step is optional, but it can add a lovely finishing touch.

Serving the Cake

This cake is best enjoyed at room temperature, where the rich flavors truly shine. Slice it up and serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.

Serving Tips:

Pairing: A cup of strong coffee or a glass of stout beer is the perfect pairing for this cake, enhancing its flavors.
Occasions: This cake is ideal for birthdays, holidays, or any occasion that calls for a show-stopping dessert.

Storage Instructions

How to Keep Chocolate Stout Cake Fresh:

At Room Temperature: After assembling the cake, store it in an airtight container at room temperature for up to 3 days. The cake stays moist thanks to the sour cream and stout, making it delicious even after a couple of days.
Refrigeration: If you prefer to keep it fresh for a longer period, you can refrigerate the cake. Just be sure to store it in an airtight container to prevent it from drying out. The cake will last up to 1 week in the fridge.
Freezing: You can freeze leftover cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the fridge or at room temperature before frosting and serving.

Conclusion

This Chocolate Stout Cake is a decadent treat that combines the rich flavors of stout and chocolate into an unforgettable dessert. Whether you’re celebrating a special occasion or simply treating yourself to something indulgent, this cake is sure to impress. The dark, moist cake paired with smooth, glossy ganache makes for a show-stopping dessert that’s perfect for any chocolate lover.

With the step-by-step instructions, you can confidently recreate this delightful dessert in your own kitchen. Don’t forget to store any leftovers properly so you can enjoy the cake for days to come!