Use your favorite chocolate stout (or porter) beer to make this dark chocolate stout cake with ganache drizzle! Perfect rich, chocolatey dessert. Scroll down for video!
Chocolate stout cake was born out of my husband’s request for me to make more food with beer in it (I’ve mentioned that before a time or two). This was actually his suggestion.
I considered a whiskey caramel drizzle or an Irish Creme icing, but then I decided that I didn’t need to get too fancy. Nothing that involved thermometers or boiling or a mixer. What should go on top of a chocolate stout cake? Chocolate stout ganache, duh.
Most stout cakes involve Guinness, but my husband owns a beer store and I can get lots of great craft stouts and porters. My favorites for this recipe are Terrapin Moo-Hoo Chocolate Milk Stout (pictured), Boulder Shake Chocolate Porter (in the video), and Founder’s Breakfast Stout.
The Cook’s Illustrated Baking Book (<–affiliate link) provided the perfect starting point with their chocolate sour cream bundt cake recipe (and a wonderful tip for “greasing” the pan with butter and cocoa), and the Beeroness gave me a wonderful ganache recipe. By the way, I’ve decided that bundt cakes are every bit as easy sheet cakes, and when icing just involves heating, stirring, and pouring, that’s a win.
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Shared on The Weekend Potluck on The Country Cook!
30 minPrep Time:
50 minCook Time:
- 3/4 cup unsweetened cocoa powder, plus one tablespoon for pan
- 12 tablespoons unsalted butter, softened, plus one tablespoon, melted, for pan
- 6 ounces semisweet or bittersweet dark chocolate, chopped
- 3/4 cup chocolate stout (I used Terrapin Moo-Hoo chocolate milk stout)
- 1 cup sour cream, at room temperature
- 1 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups packed brown sugar
- 5 large eggs, at room temperature
- 2 cups semisweet or bittersweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
- 1/2 cup chocolate stout
- Preheat oven to 350 degrees. Position a rack at the lower middle position. Combine the tablespoon of melted butter with the tablespoon of cocoa. Brush all over the inside of a 12-cup bundt pan.
- Combine the remaining cocoa with the 6 ounces of chopped chocolate. Heat the 3/4 cup stout to nearly boiling. Pour over the chocolate mixture and allow to stand for five minutes. Stir until smooth, then stir in the sour cream until completely combined. Whisk the flour, salt, and baking powder together in a small bowl.
- Using an electric mixer, beat the butter and brown sugar together on medium-high speed until fluffy. Add the eggs, one at a time, and beat until completely combined, scraping down the sides of the bowl occasionally. Reduce the speed to medium and add the flour mixture, a third at a time, alternating with the chocolate mixture, beating until completely combined and scraping the sides of the bowl after each addition.
- Use a rubber spatula to scrape the batter into the prepared cake pan. Bake the cake for 45-50 minutes, until a cake tester or toothpick inserted into the center of the cake has only crumbs clinging to it. Cool in the pan for ten minutes, then invert onto a wire rack and allow to cool completely.
- For ganache: Set the cake on the wire rack over a baking sheet. Place the 2 cups of chocolate into a bowl. Heat the cream and remaining stout until nearly boiling. Pour over the chocolate and let stand for five minutes. Stir until smooth. Let stand for thirty minutes to allow it to thicken. Pour over the cake, allowing it to drip down the sides and the center. The excess will collect in the pan and can be reserved for another use. Allow the cake to stand for 15 to 30 minutes to allow the ganache to set before serving.