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Chocolate Stout Cake with Ganache Drizzle + Video

October 27, 2017

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!
a picture of two slices of chocolate stout cake on plates with vanilla ice cream

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Chocolate Stout Cake

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.
a photograph of a bowl of dry cake ingredients, butter, and a bottle of chocolate milk stout
an overhead photograph of a bundt pan prepped with oil and cocoa powder

Icing Decisions

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.


a photograph of someone pouring chocolate milk stout into a measuring cup
a photograph of a measuring cup filled with cream and stout beer with a bottle of chocolate milk stout next to it

Which Stout to Use?

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.
a photograph of someone pouring chocolate ganache on top of a chocolate stout bundt cake
a photograph of a chocolate stout bundt cake glazed with chocolate ganache on a sheet pan with a cooling rack with a bottle of milk stout beer in front of it

The Cook’s Illustrated Baking Book

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.

Few things make me happier than an easy chocolate cake recipe. I hope that you guys love this one as much as I do!

This post contains affiliate links. That means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on The Weekend Potluck on The Country Cook!

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12-16 servings

Chocolate Stout Cake (adapted from The Cook's Illustrated Baking Book)

30 minPrep Time:

50 minCook Time:

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Ingredients

    For the cake
  • 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
  • For the Ganache
  • 2 cups semisweet or bittersweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream
  • 1/2 cup chocolate stout

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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https://chattavore.com/chocolate-stout-cake/

a photograph of a fork holding a bite of chocolate stout bundt cake with a slice of chocolate stout bundt cake on a plate with a scoop of ice cream in the background

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Filed Under: By Course, Dessert, Easy Baking, Easy Recipes, From Scratch, Recipe Videos, Recipes, Videos Tagged With: cakes, desserts, special occasions By Mary // Chattavore 8 Comments

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Comments

  1. Justine | Cooking and Beer says

    March 11, 2015 at 4:20 pm

    OMG yes please! We don't get Terrapin here in Colorado (not yet anyway), but any time we travel east we make sure to stock up! You are speaking to my heart here, Mary! You can ship me some? Thank you. ;)
    Reply
    • Chattavore says

      March 11, 2015 at 8:29 pm

      Sure, they're in the mail! ;) That's how we felt about Dogfish Head until they got distribution here last summer!
      Reply
  2. Mira says

    March 12, 2015 at 12:38 am

    This cake looks gorgeous and the combination of flavors is amazing! Pinned!
    Reply
    • Chattavore says

      March 12, 2015 at 9:31 pm

      It was so good! I wish I hadn't sent the leftovers to work with my mom! The excess ganache was awfully good in hot chocolate! :)
      Reply
  3. MB Einerson says

    March 13, 2015 at 9:41 am

    You should try it with some Stout Ice Cream ;-)
    Reply
    • Chattavore says

      March 13, 2015 at 10:01 am

      We actually wanted to get some Moo-Hoo ice cream but the only place in our area that sells it is 45 minutes from our house. I wasn't feeling ambitious enough to make it myself...but I will!
      Reply
      • MB Einerson says

        March 13, 2015 at 12:09 pm

        We're lucky to live in Columbus Ohio, home to Jeni's Splendid Ice Cream. Her Kona Stout was my introduction to beer in ice cream, now I make it with local Chocolate Milk Stouts. You inspired me to make good on my resolution to start a blog for my family and friends-hope my photography can make the leaps yours did!
        Reply
        • Chattavore says

          March 13, 2015 at 8:29 pm

          Thanks for the compliment on my photography! I've worked hard on it for a long time! I'll be checking your blog for updates :) There's a Jeni's in Nashville. We are hoping to go next month...I'll have to check it out!
          Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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