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Chocolate Fudge Stout Cake with Chocolate Ganche Frosting

Chocolate Fudge Stout Cake with Chocolate Ganache Frosting


  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8 1x

Description

This Chocolate Fudge Stout Cake with Chocolate Ganache Frosting is delicious, chocolatey, decadent, and rich. This cake is perfect for chocolate lovers!


Ingredients

Scale
  • 2 sticks butter, unsalted and room temperature
  • 2 c. sugar
  • 2 eggs
  • 1 c. Dark Stout beer, room temperature
  • 2 c. flour
  • 3/4 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

Instructions

  1. 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.
  2. Preheat oven to 350 Degrees. Grease 2 9 inch round cake pans and line with parchment paper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Category: Dessert