Chocolate Stout Cake: Rich, Moist, and Drenched in Deep Stout Flavor

This Chocolate Stout Cake is dense, dark, and unapologetically bold — packed with cocoa, layered with roasted malt notes, and finished with a silky ganache that takes it into full dessert glory.

It’s not just chocolate cake with beer in it. It’s beer baked into the soul of the thing — a true dessert for stout lovers, chocolate fanatics, and anyone who wants their cake with a side of pint.

Ingredients (Makes 1 standard 9” round or bundt cake)

For the Cake

• 1 cup stout (imperial stout, chocolate stout, or coffee stout)
• 1 cup (2 sticks) unsalted butter
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ½ cup sour cream or Greek yogurt
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 2½ tsp baking soda
• ½ tsp salt

For the Ganache Topping (Optional but Glorious)

• 6 oz dark chocolate (60–70%), chopped
• ½ cup heavy cream
• 2 tbsp stout
• Optional: pinch of sea salt or espresso powder

Optional Add-Ins or Variations

• 1 tsp instant espresso in the batter (enhances the chocolate)
• Add crushed pretzels or peanuts on top of the ganache
• Swap ganache for stout caramel or peanut butter drizzle

Instructions

Make the Cake

• Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9″ round.
• In a saucepan, combine stout and butter. Heat until butter is melted.
• Whisk in cocoa powder and sugar until smooth. Let cool slightly.
• In a large bowl, beat together sour cream, eggs, and vanilla. Slowly whisk in the beer mixture.
• Sift together flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
• Pour batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick comes out with moist crumbs.
• Cool in pan for 15 minutes, then turn out onto a rack and cool completely.

Make the Ganache

• Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 1–2 minutes.
• Stir until smooth, then mix in stout and any optional flavor boosts.
• Let cool slightly, then pour over cooled cake. Let it drip and pool — that’s the good stuff.

Serving Suggestions

Serve With

• A scoop of stout ice cream or vanilla bean
• A dollop of whipped cream with cocoa powder
• Fresh berries or macerated cherries
• Espresso or a shot of Irish cream on the side

Garnish With

• Flaky sea salt or crushed espresso beans
• Shaved chocolate or hop sugar
• Toasted nuts or a dusting of powdered sugar

Beer Pairing

In the Batter & Ganache

• Imperial stout for bold roast and depth
• Milk stout for sweetness and smoothness
• Coffee or chocolate stout for extra alignment

In Your Glass

• The same stout used in the cake
• Barrel-aged stout if you’re going hard
• Fruited porter or milkshake stout for contrast
• Espresso brown ale for coffee-chocolate synergy

Final Thoughts

Chocolate Stout Cake is dense, dark, and dramatic — the kind of dessert that holds its own on any table, especially when beer is on the menu.

The stout brings more than just moisture: it builds richness, rounds out bitterness, and deepens the chocolate like nothing else can.

Cheers to bold bakes, boozy ganache, and beer in your cake! 🍫🍺🎂

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