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Decadent Chocolate Stout Cake with Easy Whiskey Ganache Frosting

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A rich, moist chocolate cake made with stout beer for deep malty notes, topped with a silky whiskey ganache frosting that adds warmth and complexity. Perfect for celebrations or indulgent treats.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g), sifted
  • Granulated sugar – 1 ½ cups (300 g)
  • Unsweetened cocoa powder – ¾ cup (75 g)
  • Baking soda – 1 ½ teaspoons
  • Salt – ½ teaspoon
  • Stout beer (like Guinness) – 1 cup (240 ml), room temperature
  • Buttermilk – ½ cup (120 ml), room temperature
  • Vegetable oil – ½ cup (120 ml)
  • Large eggs – 2, room temperature
  • Vanilla extract – 2 teaspoons
  • Bittersweet or semisweet chocolate chips – 8 ounces (225 g), finely chopped
  • Heavy cream – ¾ cup (180 ml), warmed
  • Unsalted butter – 2 tablespoons (28 g), softened
  • Whiskey (bourbon or Irish) – 2 tablespoons (30 ml)
  • Light brown sugar – 1 tablespoon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk stout beer, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Slowly add the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until combined; do not overmix.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  7. Cool the cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. To make the whiskey ganache frosting, place chopped chocolate in a heatproof bowl.
  9. Warm heavy cream in a small saucepan until it starts to simmer (do not boil). Pour over chocolate and let sit for 2 minutes.
  10. Stir gently until smooth. Add butter, whiskey, and brown sugar (if using). Mix until glossy and silky. Let cool slightly to thicken but remain spreadable.
  11. Place one cake layer on a serving plate. Spread a generous amount of ganache on top.
  12. Add the second layer and cover the entire cake with remaining ganache. Use an offset spatula to create soft swirls if desired.
  13. Refrigerate the assembled cake for at least 30 minutes to set the ganache. Bring to room temperature before serving.

Notes

Use room temperature eggs and liquids to avoid curdling. Do not overmix batter to keep cake tender. Let ganache cool to spreadable consistency before frosting. If ganache becomes too firm, warm gently over a double boiler and stir until smooth. For dairy-free options, substitute buttermilk with almond milk plus lemon juice and heavy cream with coconut cream. Whiskey can be reduced or omitted for less alcohol flavor.

Nutrition

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

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