Chocolate Stout Cake is a dessert that’s as bold as it is delicious. With the robust flavor of stout beer enhancing the richness of chocolate, this cake is a show-stopper, perfect for St. Patrick’s Day or any special occasion. Its moist texture and intense chocolate taste will have your family and friends asking for seconds.
What makes this cake truly special is how simple it is to make! Even if you’re new to baking, you’ll find the process easy to follow. And the best part? It’s finished with a luscious chocolate ganache that takes the indulgence to a whole new level.
Contents
What You’ll Need for This Recipe
Ingredients
- 1 cup stout beer
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Tools You’ll Need
- 9-inch round cake pan
- Medium saucepan
- Large mixing bowl
- Whisk
- Mixing spoon or spatula
- Measuring cups and spoons
- Toothpick
Pro Tips for Perfect Chocolate Stout Cake
- Use Room Temperature Ingredients: Ensure the eggs and sour cream are at room temperature for a smoother batter.
- Sift the Dry Ingredients: Sifting the flour, baking soda, and salt prevents lumps and ensures an even texture.
- Don’t Overmix: Stir just until the dry ingredients are combined with the wet to keep the cake tender.
- Cool Completely: Let the cake cool fully before adding any frosting or ganache to avoid melting.
- Choose the Right Stout: A chocolate or coffee stout will complement the flavors beautifully, but any stout will work.
Substitutions and Variations
- Non-Alcoholic Option: Replace the stout with an equal amount of brewed coffee or chocolate milk.
- Dairy-Free: Swap butter with a plant-based alternative and sour cream with coconut yogurt.
- Add Texture: Stir in 1/2 cup of chocolate chips or chopped nuts to the batter for extra indulgence.
- Gluten-Free: Use a 1:1 gluten-free flour substitute to make the cake suitable for gluten-sensitive guests.
- Frosting Alternative: Instead of ganache, dust the cake with powdered sugar or top with whipped cream.
Make Ahead Tips
- This cake can be made a day in advance. Store it covered at room temperature, and frost with ganache just before serving.
Step-by-Step Instructions
Yield: 10-12 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Cuisine: Dessert
Full Ingredient List
- 1 cup stout beer
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out the excess flour. - Combine Stout and Cocoa:
In a medium saucepan, heat the stout and cocoa powder over low heat, stirring until smooth. Add the butter and stir until melted. Remove from heat and let cool slightly. - Mix Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, sour cream, eggs, and vanilla extract until smooth. Slowly add the stout mixture, whisking to combine. - Add Dry Ingredients:
In another bowl, mix the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. - Bake the Cake:
Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. - Cool and Serve:
Let the cake cool completely in the pan before removing. Top with chocolate ganache or your preferred frosting. Slice and serve!
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