This Chocolate Fudge Stout Cake is insanely rich, dense, and chocolate enhanced from the dark stout beer!
This Chocolate Fudge Stout Cake is made for chocolate lovers and made with a rich Chocolate Ganache Frosting.
You know, I don’t drink as much…anymore. I mean, okay, when I was in college I had my fun and I enjoy a good stiff drink from time to time. Beer isn’t my favorite go-to beverage if I am seeking to drink alcohol. However, every now and then, I enjoy a good Corona or Heineken. I even don’t mind Blue Moon and I love hard ciders like Strongbow and Angry Orchard. However, the one beer I absolutely, 100%, without a shadow of a doubt cannot drink for enjoyment is Guinness Stout Beer. I promise, I have tried and tried to get it, but-I-can’t. Guinness Stout Beer is an acquired taste. It’s bitter and strong. If you like your beer that way, Guinness is perfect for you. Dark stout beer is also good for many food dishes and desserts.
You know, beer is a great ingredient for many dishes both sweet and savory. Let’s see I made a Jalapeno Beer Cheese Soup, Steak Nachos with Beer Cheese that is crazy good, and Apple Beer Cupcakes I made using Angry Orchard Hard Cider. Yes, I know the title doesn’t make any sense if there isn’t beer but hard cider. At the time, I thought the title, Apple Beer Cupcakes was more appealing. I have to say that because there are people who over the years loved to correct me on the title of my cupcakes and that Angry Orchard isn’t a beer.
I have seen several recipes over the years of dishes made using beer. Particularly, dark stout beer and I never knew what the big deal was. I was determined to figure it out and learn more about the craze of recipes made with dark stout beer. Oddly enough, I understand why Guinness is used in so many recipes after I took a sip of the beer. For me, it is too strong for me to drink, but there are a lot of deep notes of flavor in the beer and it makes sense as to why this beer would compliment chocolate so much and I don’t mean because of the color.
Guinness dark stout beer has a coffee like a hint of a smell and it almost tastes like really, really bitter chocolate. Like, its a couple steps below dark chocolate. I mean pure dark chocolate too. That is the best way I can describe it. In my Chocolate Fudge Stout Cake, the Guinness beer elevates the chocolate tenfold making this cake the most chocolatey cake you will ever try. To make this cake even more rich with chocolate, I made a rich Chocolate Ganache Frosting that is made with nothing but chocolate and cream. Oh, I even added a little espresso powder too. Yeah man, this Chocolate Fudge Stout Cake is the perfect combination of chocolate, caffeine, and speed ( I’m assuming). If you are looking for a dessert that is full of chocolate and richness of flavor, you will find this cake to be amazing! So amazing the Irish would be proud.
- 2 sticks butter, unsalted and room temperature
- 2 c. sugar
- 2 eggs
- 1 c. Dark Stout beer, room temperature
- 2 c. flour
- ¾ c. unsweetened cocoa powder
- 2 tsp. Baking powder
- 1 tsp. Salt
- ¾ c. sour cream
- 1 tbsp. Vanilla extract
- 1 tsp. Espresso powder
- ¼ c. sugar
- ¼ c. water
- 2 tsp. Instant coffee granules
- FOR FROSTING
- 4 c. semi-sweet chocolate chips
- 1 c. heavy cream
- 1 tbsp. Vanilla extract
- 2 tbsp. Butter
- Using a double boiler, add the chocolate chips to a heat safe bowl and heavy cream. Stir using a rubber spatula until smooth and the chocolate has melted. Add the butter and stir until melted. Remove from heat and add the vanilla extract. Allow to sit at room temperature until mixture has thickened to a frosting consistency.
- Preheat oven to 350 Degrees. Grease 2 9 inch round cake pans and line with parchment paper. Set aside.
- In a large bowl, using a standing mixer or a handheld mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time until well mixed. Add the beer, flour, cocoa powder, baking powder, and salt. Next add the sour cream, vanilla extract, and espresso powder.
- Divide the batter evenly into the two cake pans and spread evenly. Bake for 25 minutes or until a toothpick is inserted and comes out clean. Allow to cool for 5 minutes and transfer to cooling racks.
- In the meantime, in a small saucepan add the water, sugar, and instant coffee. Bring to a simmer until thickens, about 12 minutes. Remove from heat and allow to cool.
- Once cooled, poke small holes in the cakes with a toothpick. Brush the tops of the cakes with the coffee simple syrup lightly. Allow to dry for about 5 minutes. Place one of the cakes on a cake platter and spread some of the icing on the cake for the middle filling. Place the other cake on top and begin to frost the tops and the sides until the icing is used. Garnish using chocolate shavings.