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Decadent Chocolate Stout Cake Recipe with Easy Whiskey Ganache Frosting

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A rich and moist chocolate cake infused with stout beer and topped with a velvety whiskey ganache frosting. This dessert balances indulgence and approachability, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 1¾ cups (350 grams) granulated sugar
  • ¾ cup (75 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tablespoon vinegar/lemon juice)
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) stout beer (e.g., Guinness)
  • 8 ounces (225 grams) bittersweet or semisweet chocolate chips
  • ¾ cup (180 ml) heavy cream
  • 3 tablespoons whiskey (Irish or bourbon)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour stout beer into the wet mixture, stirring gently.
  5. Pour wet ingredients into dry ingredients and mix with a spatula or mixer on low speed until just smooth. Batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl and let sit 2-3 minutes.
  9. Stir ganache until smooth and glossy, then mix in whiskey and softened butter until creamy.
  10. Once cakes are cool, spread ganache on top of one layer, place second layer on top, and cover entire cake with remaining ganache using a spatula to create soft swirls.
  11. Refrigerate cake for at least 30 minutes to set ganache. Bring to room temperature before serving.

Notes

Do not overmix the batter to avoid a dense cake. Cool cakes completely before frosting to prevent ganache from melting. Use a double boiler or low heat to avoid scorching ganache. For thicker ganache, chill longer. If ganache is too firm, soften with short microwave bursts. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and plant-based butter. Adding cinnamon or orange zest to ganache adds a festive twist.

Nutrition

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

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