Did you know chocolate and beer pair well together, especially when you combine them both in this delicious Chocolate Stout Beer Cake? This rich, chocolaty cake with infused malty flavors from the stout beer will definitely excite your taste buds, oh and the creamy ganache glaze is just divine.
Who knew that beer and chocolate went together so beautifully?
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This is really an easy cake to make and perfect for a bundt pan. The simple ganache glaze adds a sweet and creamy topping that you just pour on top. No stacking cakes required or tons of frosting to make, you gotta love that!
For us, this is a celebration dessert since I make it for my husband on Father’s Day and his birthday. He likes bundt cakes because he can cut a slice and pick it up and eat it, no plate, no fork, no dishes to wash. It’s a manly thing for him. I personally like a pretty plate and fork to eat my cake.
Baking with beer
The carbonation in beer actually helps baked goods rise and helps create a tender crumb, especially in cakes and bread. And, with all the flavors of beers, you can substitute the liquid in many recipes for beer and change the flavors.
For this cake, stout beer is used which has malty chocolate and coffee flavors which pairs well with the chocolate in the cake and adds a wonderful depth of flavor. All the chocolate and brown sugar tames the bitterness of the stout beer. Even with the added brown sugar, this cake is not overly sweet.
Does this cake actually taste like a beer? Nope!
- Stout beer
- Cocoa powder
- Baking powder
- Baking soda
- Brown sugar
- Semi-sweet chocolate
- Heavy cream
Before you start mixing this cake you need to prepare the bundt pan, cook the beer and molasses, mix the dry ingredients, and chop the chocolate.
Step 1. To make sure your cake will come out of the bundt pan you need to thoroughly oil all the nooks and crannies of the pan. I use cooking spray to cover the pan, then I use a pastry brush to make sure the oil is all over.
Step 2. Mix 3 tablespoons of cocoa powder and 2 tablespoons of sugar together then pour into the bundt pan to coat the sides and the center cone. Tap the pan and shake it a couple of times to disperse the cocoa powder, then turn upside down remove the excess powder.
Step 3. Cook the beer and molasses together over low heat until it comes to a simmer. Remove the saucepan from the heat and let cool.
Step 4. Mix the flour, cocoa powder, baking powder, baking soda, and salt together in a small bowl and set aside.
Step 5. On a cutting board chop the chocolate chips into small pieces.
Steps for mixing the cake batter
Step 6. In a large bowl add the softened butter and brown sugar, using a stand mixer or a hand mixer cream the ingredients until fluffy on medium-high speed for about 1 minute.
Step 7. On medium speed, beat in the eggs one at a time, just until the yolk disappears, scraping the bowl as needed.
Step 8. Alternately beat in the flour mixture with the beer and molasses mixture on low speed. Start with the flour mixture and end with the flour mixture. I usually do this in thirds. Doing this keeps the batter from curdling. Scrape the bowl and make sure the batter is smooth.
Step 9. Mix in the chopped chocolate.
Step 10. Pour the batter into the bundt pan. The batter will be thick so add it in increments and turn the pan. Smooth the batter with a spatula.
Step 11. Bake the cake at 350 degrees F. for 45 – 50 minutes. Test the cake with a toothpick inserted in the cake for doneness. The toothpick should only have a few crumbs on it. If is it covered in chocolate bake a few minutes more.
Step 12. Place the cake on a cooling rack for about 15 minutes and then carefully run a knife around the outside edges and the cone to loosen the cake. Gently tap on the sides of the pan and shake it a bit to loosen the cake. If you shake is up and down gently you can tell if it is loose all over, if not run the knife around the pan again.
Next, invert the cake onto a serving plate and let finish cooling before glazing.
Steps for making the ganache
Step 13. Pour the 4 oz. of chocolate chips into a medium-sized bowl and set aside.
Step 14. Pour the cream into a small saucepan and heat to a simmer on medium-low heat. There will be little bubbles on the side of the pan. This will take about 5 minutes. Immediately pour the hot cream on top of the chocolate and let sit for 1 minute, then whisk until the mixture is totally combined; thick and creamy. Let the ganache cool for about 5 minutes before using it.
Topping with ganache
Step 15. Pour the ganache over the cooled cake, spreading to the edges so the ganache drizzles down the sides. You can go back over to fill in areas that need more ganache and it’s up to you how much you want on your cake, a little or a lot.
The combination of chocolate and beer comes together in a deliciously rich and robust cake.
Cake baking tips
Bundt pan – for this recipe use a 10 ½″ non-stick pan.
Oiling the bundt pan – Bundt pans come in all kinds of shapes so make sure that the pan is heavily oiled so the cake will release and come out of the pan cleanly. Use cooking spray and coat the entire pan plus the center cone. Use a pastry brush to brush the oil into all the indents. If any oil pools at the bottom of the pan use a paper towel to remove it.
Coating the bundt pan – When preparing the pan, instead of coating it with flour, mix sugar and cocoa powder together then coat the pan with this mixture. When you remove the cake it will have a nice chocolate coating without any evidence of white flour ruining the top of the cake.
Removing the cake from the bundt pan – It is important to remove the bundt cake from the pan before it is completely cooled. If you let the cake sit too long it will create moisture and when it cools the cake will actually get stuck in the pan. Letting the cake cool for 10-20 minutes will firm up the cake enough so it can be removed.
Mixing the cake batter – It is best to mix the batter on a medium speed and not to overmix any of the ingredients. You just want a creamy mixture. Over mixing changes the density of the batter and you could end up with a dense, crumbly cake. If that’s what you like then mix away!
Ganache – adding corn syrup to the ganache makes it very shiny You can omit this if you like, but the shiny glaze makes a really nice contrast to the dark chocolate cake.
Freezing the cake – You can freeze this cake for a month. Simply wrap the baked and cooled cake in heavy-duty foil and place it in the freezer. To serve, let the cake thaw and ganache as instructed.
Chocolate cake made with stout beer – delicious
Today I am using a local Milk Stout beer from Amador Brewing, but here are two choices that will work well for this recipe.
Don’t forget to pin!
This recipe should definitely be in every chocoholic recipe box and is one of those recipes that people ask “can you please bring that beer cake to the party,” and you proudly answer, “why yes, I would love to.”
This Chocolate Stack Cake is definitely for the chocolate lover
Fall Pumpkin Cake with Cream Cheese Frosting is full of warming spices and topped with pecans, ginger, and cranberries
Chocolate Stout Beer Cake
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- ⅔ cups heavy cream
- 4 oz. semi-sweet chocolate chips
- ½ tablespoon white corn syrup
Preparing the bundt pan
- Preheat the oven to 350° F. Thourouly oil a bundt pan with cooking spray and using a pastry brush, brush the oil all around the pan and the center cone.
- Mix 3 tablespoons of cocoa powder and 2 tablespoon sugar in a small bowl then pour into the bundt pan. Rotate the pan to disperse the cocoa powder all over the pan sides, bottom and the center cone to get all the nooks and crannies covered. Then shake out any excess cocoa powder
Mixing the cake batter
- In a small saucepan mix the beer and molasses together and bring to a simmer over medium-low heat until small bubbles form on the side of the pan. Do not boil. Pour the mixture into a small bowl to cool.
- In a small bowl add the flour, cocoa powder, baking powder, baking soda and salt. Stir to combine and set aside.
- In small batches chop the 6 ounces of chocolate chips on a cutting board to create small pieces. It's ok to have some whole chips but adding small pieces of chocolate will melt better.
- In a large mixing bowl add the room temperature butter and the brown sugar. Mix on medium speed until light and fluffy.
- Mix in the three eggs, one at a time. Mix just until the egg yolk disappears. Scrape the bowl as needed.
- Alternately, add the flour mixture with the beer molasses mixture. Do this in three batches, ending with the flour mixture. Scraping the bowl as needed, then add the chopped chocolate chip pieces.
- Pour the batter into the prepared bundt pan. With a spatula smooth the top of the batter.
- Bake the cake for 45-50 minutes. Test the doneness of the cake by inserting a toothpick into the center of the cake, if it comes out clean or with a few crumbs then the cake is done. If the toothpick comes out covered in chocolate then bake for a few additional minutes and recheck.
- Remove the cake to a cooling rack and let cool for about 15 minutes. To remove from the pan gently run a knife around the sides of the pan and around the center cone. Shake the pan a little to loosen more, at this point you should see the cake move. If it is still stuck run the knife around the cake again. Turn the cake over onto a serving platter and lift the cake pan off the cake. Continue to let the cake cool.
Making the ganache
- Place the 4 oz. of chocolate chips in a bowl.
- Pour the cream and corn syrup into a small saucepan and heat on medium-low heat to a simmer, small bubbles will form on the side of the pan.
- Pour the hot cream over the chocolate chips and let sit for 1 minute. Slowly, stir the cream and chocolate with a whisk until the mixture gets thick and creamy. Set aside to cool slightly.
- Pour the ganache over the cooled cake spreading the chocolate so it drizzles down the sides of the cake. As the cake sits the ganache will firm up.
- Cover any uneaten cake which will keep for several days.
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First Published: June 12, 2014… Last Updated: June 1, 2020
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.
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