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Decadent Chocolate Stout Cake Recipe with Easy Whiskey Ganache Frosting

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A rich and moist chocolate stout cake paired with a silky whiskey ganache frosting, perfect for cozy evenings and indulgent moments.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) stout beer (e.g., Guinness or any dark stout)
  • 1/2 cup (120ml) buttermilk
  • 2 tsp vanilla extract
  • For the whiskey ganache frosting:
  • 8 oz (225g) dark chocolate chips (60-70% cacao)
  • 3/4 cup (180ml) heavy cream
  • 3 tbsp whiskey
  • 2 tbsp (28g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each.
  5. In a separate bowl, mix stout beer, buttermilk, and vanilla extract.
  6. Slowly add dry ingredients to the butter mixture in three parts, alternating with the wet mixture in two parts, starting and ending with dry. Mix gently but thoroughly.
  7. Pour batter evenly into prepared pans. Tap gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter.
  9. Let cakes cool in pans for 15 minutes, then invert onto wire racks to cool completely.
  10. To make ganache, heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over dark chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
  11. Stir in whiskey and softened butter until glossy and combined. Let cool slightly to thicken.
  12. Place one cake layer on serving plate. Spread a generous layer of ganache on top. Add second cake layer and coat top and sides with remaining ganache. For smooth finish, use spatula dipped in warm water and dried between strokes.
  13. Let cake sit at least 1 hour before slicing to let flavors meld and ganache set.

Notes

Sift dry ingredients to avoid lumps. Use room temperature eggs and butter for better texture. Let batter rest 5 minutes before baking to deepen flavor. Use an oven thermometer for accurate temperature. If ganache is too soft, refrigerate briefly before frosting. For gluten-free, substitute flour with almond or oat flour and add an extra egg. For dairy-free, use coconut oil and coconut cream instead of butter and heavy cream.

Nutrition

Keywords: chocolate stout cake, whiskey ganache, chocolate cake recipe, stout beer cake, easy chocolate cake, adult dessert, rich chocolate cake

Find it online: https://juliamadeit.com/decadent-chocolate-stout-cake-recipe-with-easy-whiskey-ganache-frosting/