Chocolate stout cake is truly hard to top. Not only does it deliver a remarkable depth of flavor, it also boasts a delectably dense and velvety crumb. The simple addition of stout (preferably Guinness) both intensifies the chocolate and fortifies the cake with a perfect balance of malty sweetness and roasted coffee-like bitterness. This version is an adaptation of a popular recipe from the Barrington Brewery in Great Barrington, MA, courtesy of Bon Appétit magazine circa 2002. It's a bit less heavy on the sugar than the original, but still plenty sweet. (And over the years, I've also adopted the habit of halving the recipe and baking it in a bundt pan, thanks to an excellent suggestion previously posted by Deb Perelman over at Smitten Kitchen.) This cake is delightfully rich, incredibly easy to prepare, and thoroughly unforgettable...almost like finding a secret pot of gold.
This cake is the perfect sweet finale after a hearty bowl of Irish Stew with some thick slices of Irish Soda Bread. And if you'd like a celebratory tipple to serve alongside dessert, then look no further than this simple recipe for homemade Irish Cream.
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Ingredients for Chocolate Stout Cake
- unsalted butter
- stout (preferably Guinness)
- Dutch-process cocoa powder
- all purpose flour
- sugar
- baking soda
- kosher salt
- eggs
- sour cream
- semi-sweet chocolate chips
- heavy whipping cream
- espresso powder
See recipe card for quantities.
Instructions for Chocolate Stout Cake
Prepare the Cake
Heat oven to 350℉ and grease the bundt pan with a generous coat of softened butter.
In a small heavy saucepan, bring the stout and the butter to a simmer over medium heat.
Add the cocoa powder, whisking until the mixture is smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, baking soda, and salt.
Then in a large bowl, beat the eggs and sour cream together using an electric mixer.
Add the slightly cooled stout and chocolate mixture to the egg mixture. Then beat just until combined.
Next add the flour mixture and beat briefly on slow speed, or until almost combined.
Using a silicone spatula, then fold the batter just until completely combined and no trace of flour remains.
Pour batter into the prepared pan.
Then bake until a tester comes out clean, about 35 to 40 minutes.
Transfer the cake to a rack and allow it to cool completely in the pan.
Prepare the Ganache and Glaze the Cake
Begin by combining the chocolate chips, heavy cream, and espresso powder in a small heavy saucepan.
Then place over very low heat and whisk constantly until the chocolate has completely melted and the mixture is smooth and glossy. Allow the ganache to cool just briefly before glazing the cake.
Turn the cooled cake out onto a serving platter.
Then spoon the warm ganache over the top and spread evenly to glaze.
Hint: Once the ganache has been removed from the heat, it will cool off quite quickly. And as it cools, it will continue to thicken. Be sure not to let it cool for more than a few minutes before spooning over the cake. Otherwise, it will become difficult to spread.
Equipment
You will need a standard size bundt pan for this chocolate stout cake (10 or 12 cups capacity).
Storage
Since this cake is topped with ganache, it should be refrigerated within a couple of hours after it has been glazed. (However, you can bake the cake up to a day in advance, and then store it at room temperature covered with plastic wrap before glazing.) Any leftover chocolate stout cake will keep in the refrigerator for about 4 to 5 days.
Top tip
If you would like to serve this chocolate stout cake for a large crowd, the batter can easily be doubled and then baked either as cupcakes or a tall layer cake (using three 8-inch round cake pans).
Related
Looking for more irresistible cakes? Try these:
Pairing
If you happen to be serving this chocolate stout cake in honor of St. Patrick's day, here are a few more recipes that are perfect for celebrating the spirit of the Emerald Isle:
📖 Recipe
Chocolate Stout Cake
Equipment
- bundt pan (10 or 12 cup capacity)
Ingredients
Cake
- 1 cup unsalted butter plus a bit more for greasing the pan, softened
- 1 cup stout (preferably Guinness)
- ¾ cup Dutch-process cocoa powder
- 2 cups all purpose flour
- 1½ cup sugar
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- ⅔ cup sour cream
Ganache Glaze
- 1 cup semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1 teaspoon espresso powder
Instructions
Prepare the Cake
- Heat oven to 350℉. Grease the bundt pan with a generous coat of softened butter.
- In a small heavy saucepan, bring the stout and the butter to a simmer over medium heat. Add the cocoa powder, whisking until the mixture is smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the eggs and sour cream together using an electric mixer.
- Add the slightly cooled stout and chocolate mixture to the egg mixture. Then beat just until combined.
- Add the flour mixture and beat briefly on slow speed, or until almost combined. Using a silicone spatula, then fold the batter just until completely combined and no trace of flour remains.
- Pour batter into the prepared pan and bake until a tester comes out clean, about 35 to 40 minutes.
- Transfer the cake to a rack and allow it to cool completely in the pan.
Prepare the Ganache and Glaze the Cake
- Combine the chocolate chips, heavy cream, and espresso powder in a small heavy saucepan. Place over very low heat and whisk constantly until the chocolate has completely melted and the mixture is smooth and glossy. Allow the ganache to cool just briefly before glazing the cake.
- Turn the cooled cake out onto a serving platter. Then spoon the warm ganache over the top and spread evenly to glaze.
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