Chocolate Stout Cake
I live in San Diego, aka the craft beer capital of the world, so it’s only fitting that a beer-infused cake make it’s way to the blog. I seriously considered naming this cake “the most decadent and moist chocolate cake you’ll ever eat” because that’s the best description of what’s to come with this recipe. But, given the intrigue and excitement that comes from spiking a cake with stout, I am leading with that.
The most common question I get about this recipe is can you really taste the stout (aka does it taste like i’m drinking a pint of beer)? The answer is yes and no. The stout’s unique flavors are detectable, but they’re subtle. So, even if you don’t love stout (no judgement), you are going to love this cake.
Stout is a heavy-bodied beer known for it’s rich coffee and dark chocolate notes; the perfect flavor profile for an amazing chocolate cake. How does that work exactly? Well, dark chocolate has a naturally bitter taste which balances the overall sweetness of the cake, while coffee enhances the flavor of the cocoa powder, creating a richer chocolate flavor. The coffee flavor and alcohol both disappear in the baking process, so this cake can be devoured by all - kiddos and non-coffee lovers alike.
Now let’s talk stout selection. Alesmith is one of my favorite craft breweries in San Diego, so when it came to selecting a stout for this recipe, it was a no brainer to use their award-winning Speedway Stout. Beyond its high-quality flavor, Speedway Stout has wide appeal (important when baking for a crowd) and mass availability (you can use their handy beer finder to find where it’s sold near you). Ultimately, you can use any stout you’d like in this recipe, but if you’re looking for a unique and dynamic flavor profile, Speedway Stout is a great go-to.
This decadent cake is topped off with a semi-sweet chocolate ganache glaze to add additional moisture and chocolatey goodness. While ganache sounds really impressive, it’s actually incredibly simple to make. I’m talking, two ingredients simple. You got this!
Now crack open a stout and enjoy. Cheers!
Ingredients
Chocolate Cake
1 cup stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 and 3/4 cups granulated sugar
2 and 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 package instant chocolate pudding mix (3.9 ounce)
1 cup full-fat Greek yogurt (4-5% milk fat)
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Chocolate Ganache
8 oz semi-sweet chocolate bar (use a baking bar with 35-45% cacao, such as Bakers or Ghiradelli)
1 cup heavy whipping cream
Instructions
Chocolate Cake
Preheat oven to 350 degrees, and move oven rack to center of oven. Spray a 10-cup bundt pan generously with non-stick spray.
In a small sauce pan, bring stout and butter to a simmer over medium heat. Add cocoa powder and whisk until fully incorporated. Remove from heat and set aside.
In a medium bowl, mix together flour, sugar, baking soda, baking powder, salt, and pudding mix. Set aside.
In a large bowl or KitchenAid mixer fitted with a paddle attachment, blend together yogurt, eggs, and vanilla until smooth. Add stout mixture, blending until fully combined.
Add flour mixture and blend on low speed until just combined. Do not over mix.
Gently fold-in chocolate chips.
Add batter to bundt pan, ensuring it is evenly distributed. Tap bundt pan on countertop 4-5 times to remove any air bubbles.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with only a few small crumbs (no wet batter). Every oven is different, so keep an eye on your cake for the last few minutes.
Place bundt pan on a wire rack for 30 minutes to cool. Then, carefully invert the cake onto a plate or wire rack to finish cooling.
Chocolate Ganache
Finely chop chocolate and place in a small bowl. The finer you chop your chocolate, the easier it will melt and create a smooth ganache.
In a small sauce pan, cook heavy cream on medium heat until it just begins to simmer around the edges. Ensure your cream does not boil; excessive heat can burn the chocolate and cause it to separate.
Pour heavy cream over chopped chocolate. Let the mixture sit for 2-3 minutes.
Whisk chocolate and heavy cream together until mixture is smooth.
Allow ganache to cool for 5 minutes at room temperature, then pour over the top of the cake.
Finely chop your baking bar for a smoother ganache.
Allow warmed heavy cream and chopped chocolate to sit for 2-3 minutes.
Stir heavy whipping cream and chopped chocolate until a smooth ganache forms.
Recipe Notes
Cake is best enjoyed within 1-2 days. Store covered at room temperature.
I used the Nordic Ware Heritage bundt pan for this cake and always get compliments on it! I highly recommend this awesome pan for yourself or the baker in your life.
If your cake sinks in the middle, it most likely is due to undercooking. When in doubt, use 1-2 toothpicks to check the doneness of the cake across multiple areas, and avoid opening your oven unless you’re checking for doneness.
Alesmith kindly provided complimentary beer for the recipe creation and photography. All opinions expressed are my own.
