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Decadent Chocolate Stout Cake Recipe with Easy Whiskey Ganache Frosting

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A rich, moist chocolate stout cake paired with a smooth whiskey ganache frosting, perfect for special occasions or cozy nights in. This recipe is easy to make and delivers a sophisticated flavor combination.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • ¾ cup unsweetened cocoa powder (75 grams)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups dark brown sugar (300 grams), packed
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml), room temperature (or plain yogurt thinned with milk)
  • ½ cup vegetable oil (120 ml) (can substitute with melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 cup stout beer (240 ml), room temperature (e.g., Guinness)
  • ¾ cup heavy cream (180 ml)
  • 8 ounces bittersweet or semisweet chocolate chips (225 grams)
  • 3 tablespoons whiskey (e.g., Jameson)
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk gently to combine.
  3. In another bowl, whisk dark brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add dry ingredients into wet mixture, stirring gently until just combined. Do not overmix.
  5. Fold in stout beer carefully to maintain a light, moist texture.
  6. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  7. Bake for 30-35 minutes, rotating pans halfway through. Test doneness with a toothpick; it should come out with moist crumbs but no wet batter.
  8. Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering. Do not boil.
  10. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  11. Whisk in whiskey and softened butter until fully combined. Ganache should be pourable but thick enough to spread once cooled.
  12. Assemble cake by placing one layer on a serving plate. Spread ganache over the top. Place second layer on top and cover with remaining ganache, smoothing or letting it drip down sides.
  13. Chill cake for at least 1 hour before serving to set ganache and meld flavors.

Notes

Use room temperature eggs and buttermilk for better blending. Do not overmix batter to keep cake tender. Use quality cocoa and stout for best flavor. Cool cake completely before applying ganache to prevent melting. If ganache is too stiff, warm gently; if too thin, chill briefly. For non-alcoholic version, substitute stout with malt root beer and omit whiskey, using vanilla extract instead.

Nutrition

Keywords: chocolate stout cake, whiskey ganache, chocolate cake, stout beer dessert, easy chocolate cake, moist chocolate cake, whiskey frosting

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