This dark chocolate stout cake will make you rethink everything you thought you knew about chocolate cake. It’s fudgy without being heavy, complex but not complicated, slightly sweet with a slight tang from the icing. Put simply, this chocolate stout cake is destined to supplant all other chocolate cakes.
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This Chocolate Stout Cake Isn’t Like The Other Chocolate Cakes You Know
The drawback of most chocolate cakes for me is that they’re oftentimes TOO rich. They’re so cloyingly sweet that I end up pushing the plate away after a few bites.
I want a dessert I can savor, a dessert that bids me to scrape the plate so as not to waste a single crumb. I want to taste more than sugar – I want flavor.
Well, this stout chocolate cake certainly delivers in the flavor department. It’s indulgent, while subtly sweet. It’s moist and mellow and fudgy. And the buttermilk icing adds a tanginess that creates balance and complexity. Each bite is somehow unique yet consistently delicious.
This is the sort of cake I get excited about. It fills the entire house with an enticing, warmly sweet aroma while it cooks. The hardest part about this cake is waiting for it to cool so you can ice it and eat it. You’ll think of little else until you take that first bit. And once you take that long-awaited bite, it delivers.
A Rustic Yet Sophisticated Cake
This recipe is adapted from Nigella Lawson’s Chocolate Guinness Cake. I stumbled upon Nigella’s recipe by accident, but the inclusion of beer in a cake gave me pause.
I knew I had to try it.
And the timing was perfect because it just so happened that I had Guinness leftover from my Drunken Two-Meat Chili. Sweet, sweet serendipity.
Right off the bat, I knew I would need to tweak the pan used for this cake. The original recipe calls for a 9” springform pan. Well, as it turns out, I somehow misplaced half of my 9” springform pan. I have the springform part just not the bottom pan part. Soo…enter improvisation.
I thought about converting the cake into a 2 layer cake, but when I discovered that I was also missing one of my 6” cake pans, I scrapped that idea as well.
Finally, I settled on my bundt cake pan. And, I’m really glad I did. There’s something homey and inherently unfussy about a bundt cake. It’s the perfect contrast for a cake with such sophisticated flavors. After all, this dark chocolate stout bundt cake is like the Clint Eastwood of cakes – rustic yet refined.
Adding Beer To Cake
If you’re afraid that adding stout to a cake is going to make your cake taste like a bottle of beer, don’t worry, it won’t! This recipe only uses 1 cup of beer, and the taste of the beer is barely perceptible.
The stout simply provides depth of flavor and adds additional moisture to the batter. The beer also inhibits the formation of gluten so you achieve a beautiful, tender crumb.
For this recipe, I used Guinness Draught because I just so happened to have some on hand. However, any stout would work. Milk stouts, coffee stouts and, of course, chocolate stouts would all be worthy additions to this cake. I daresay a porter would be equally delicious.
Next time the peanut butter milk stout hits the tap at my local brewery, I intend to grab a growler. If I don’t polish it off too quickly, I’ll use some for this cake. I’m already dreaming of a peanut butter variation of the icing to match. I’ll let you know how it turns out 😉
Dark Chocolate Stout Cake Is A Match Made In Dessert Heaven
Dark chocolate stout cake is the perfect dessert to serve after dinner is done, the dishes are clean and everyone is sitting around the table casually playing a hand of cards and catching up. Serve it with fresh, hot coffee and let everyone leisurely savor while enjoying camaraderie and conversation.
While I don’t usually like to drink beer with dessert, this chocolate stout cake pairs perfectly with a smooth, drinkable dark beer. I tested this theory for you just to be sure 😉
I’ve even been known to indulge in this cake for a late-night sweet treat with a London Fog and a good book.
Of course, the one thing this cake has in common with other chocolate cakes is that it is a natural partner for a tall, cold glass of milk.
Preheat oven to 350 degrees Fahrenheit.
Thoroughly grease bundt cake pan with butter making sure to get into all of the nooks and crannies, up the sides and all around the center tube. Dust with cocoa powder so that you have an even layer all around the inside of the pan. Shake out the excess.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
Combine Greek yogurt, eggs and vanilla extract and whisk together well.
Once your butter mixture has cooled to room temperature, whisk in the egg mixture until combined.
Then add the flour mixture and whisk together until smooth and homogeneous.
Pour into your prepared bundt cake pan and place on a rack in the center of your oven.
Bake for 45 – 55 minutes or until a skewer inserted into the cake comes out cleanly.
Allow to cool completely in the pan.
While the cake is cooling, prepare the icing.
In the bowl of your stand mixer with the whisk attachment, add the cream cheese and whip until softened.
Then add the powdered sugar and mix, starting on a low speed to prevent the sugar from flying out.
Once well mixed and smooth, drizzle in the buttermilk while the mixer runs on low until smooth.
Keep refrigerated until ready to use.
Once the cake has cooled, gently loosen all around and the center with a butter knife.
Then remove from cake plan onto serving platter or cake stand of choice.
Drizzle icing over the cake, serve and enjoy!
Dark Chocolate Stout Cake With Buttermilk Icing
Dark Chocolate Stout Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 cup stout beer of choice
- ¾ cup Greek yogurt
- ¾ cup special dark cocoa powder plus more for dusting greased pan
- 10 tbsps unsalted butter plus more for greasing pan
- 1 tbsp vanilla extract
- 1 tbsp espresso powder
- 2 ½ tsps baking soda
- ½ tsp kosher salt
- 1 ¼ cup powdered sugar
- 8 oz cream cheese, room temperature
- ½ cup buttermilk
- 2 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Thoroughly grease bundt cake pan with butter making sure to get into all of the nooks and crannies, up the sides and all around the center tube. Dust with cocoa powder so that you have an even layer all around the inside of the pan. Shake out the excess.
- In a medium saucepan, heat your stout and butter until the butter has melted. Remove from heat.
- Add the cocoa, sugar and espresso powder and whisk until smooth. Allow to cool to room temperature.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- Combine Greek yogurt, eggs and vanilla extract and whisk together well.
- Once your butter mixture has cooled to room temperature, whisk in the egg mixture until combined.
- Then add the flour mixture and whisk together until smooth and homogeneous.
- Pour into your prepared bundt cake pan and place on a rack in the center of your oven.
- Bake for 45 - 55 minutes or until a skewer inserted into the cake comes out cleanly.
- Allow to cool completely in the pan.
- While the cake is cooling, prepare the icing.
- In the bowl of your stand mixer with the whisk attachment, add the cream cheese and whip until softened.
- Then add the powdered sugar and mix, starting on a low speed to prevent the sugar from flying out.
- Once well mixed and smooth, drizzle in the buttermilk while the mixer runs on low until smooth.
- Keep refrigerated until ready to use.
- Once the cake has cooled, gently loosen all around and the center with a butter knife.
- Then remove from cake plan onto serving platter of choice.
- Drizzle icing over the cake, serve and enjoy!
Let me know what you think about this chocolate cake in the comments below.
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