Chocolate stout cake uses beer in both the batter and ganache, with an Irish cream liqueur filling between the layers. This dessert contains alcohol, including uncooked liqueur in the filling.
The cake stout and ganache stout are different measured portions. Do not take the half cup for ganache out of the full cup already needed for the batter.
On This Page
Why This Stout Layer Cake Works
Mixing cake stout, sugar, cocoa and oil first gives the eggs and sour cream a smooth base to join. Flour is stirred in afterward rather than beaten for a long time.
The filling is beaten separately from ganache so the butter mixture stays light enough to spread. Cold layers and cooled ganache protect the filling during assembly.
Ingredients for Chocolate Stout Cake
For the cake
- 1 cup stout beer
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder (not Dutch process)
- 3/4 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
For the ganache
- 16 ounces semi-sweet chocolate (about 3 cups)
- 1 cup heavy cream
- 1/2 cup stout beer
Irish cream filling
- 6 tablespoons salted butter (Softened)
- 1 1/2 cups powdered sugar
- 4 tablespoons Irish cream liqueur
Pan preparation
- 1 teaspoon neutral oil
Stout: One cup goes in cake and a separate half cup in ganache.
Cocoa: Use natural unsweetened cocoa as listed.
Liqueur: Four tablespoons Irish cream are mixed into the filling without cooking.
Filling butter: Six tablespoons salted butter are separate from the cake oil.
Chocolate: Use the ganache chocolate by weight rather than an approximate cup count.
How to Make Chocolate Stout Cake
- Mix cake. Heat the oven to 350 degrees F and prepare two nine inch round pans. Combine cake stout, sugar, cocoa and oil, then add eggs, sour cream and cake vanilla. Stir in flour, soda and salt and divide equally.
- Bake and cool. Bake 25 to 35 minutes until centers have no wet batter. Rest briefly in pans, unmold and cool fully on racks.
- Prepare fillings. Heat ganache cream with its separate stout measure and pour over chopped semisweet chocolate. Rest briefly, stir smooth and cool. Separately beat filling butter with powdered sugar and add Irish cream gradually.
- Assemble. Fill cold layers with the butter filling and chill. Cover with cooled spreadable ganache, refrigerate until set and divide twelve slices. Keep the alcohol content clear when serving.
Serving the Chocolate Stout Cake
Serve twelve portions once the ganache is set. For another chocolate option with its own ingredients, see pumpkin cheesecake brownies.
For a fruit dessert instead, try apple cobbler. Those are separate recipes if this alcohol containing cake is unsuitable for the occasion.
Storage and Reheating
Refrigerate covered for up to 3 to 4 days. Protect the cut surface and serve only the slices needed rather than leaving the whole cream filled cake out.
Freeze slices or unfrosted layers for up to 2 months for quality. Thaw refrigerated without reheating. Freezing does not remove the alcohol in the filling, and the coating may change appearance after thawing.
Tips and Substitutions
- Separate stout measures. Batter and ganache each use their own portion.
- Use weight for chocolate. Piece and chip sizes vary by volume.
- Cool layers fully. Warm cake can soften the butter filling.
- Add liqueur gradually. Small additions blend more easily into the butter mixture.
- Cool ganache. It should spread without melting the filling.
- Chill before cutting. A set coating makes cleaner slices.
- Check allergens. Wheat or barley, egg and milk are present; chocolate and liqueur labels may include other allergens.
- Store cold. Do not taste raw batter and keep the finished cream filled cake refrigerated. See FDA food handling guidance.
Chocolate Stout Cake FAQs
Does all the stout go into the batter?
No. The cake uses one cup and ganache has a separate half cup.
Is the liqueur filling cooked?
No. Irish cream is beaten into the filling, so the dessert contains uncooked alcohol.
Can I assume baking removes all alcohol?
No such guarantee is made for this recipe. It also includes alcohol added after baking.
Can warm ganache cover the cake?
Let it cool to a spreadable texture first. Hot ganache can soften and displace the butter filling.
How many layers and slices are there?
Two nine inch layers form one cake cut into twelve portions.
Chocolate Stout Cake with Irish Cream and Ganache Recipe
Equipment
- Two nine inch round cake pans
- Mixer
- Saucepan
- Heatproof bowl
- Cooling racks
Ingredients
For the cake
- 1 cup stout beer
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder (not Dutch process)
- 3/4 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
For the ganache
- 16 ounces semi-sweet chocolate (about 3 cups)
- 1 cup heavy cream
- 1/2 cup stout beer
Irish cream filling
- 6 tablespoons salted butter Softened
- 1 1/2 cups powdered sugar
- 4 tablespoons Irish cream liqueur
Pan preparation
- 1 teaspoon neutral oil
Instructions
- Combine cake stout, sugar, cocoa and oil, then eggs, sour cream and vanilla. Stir in flour, soda and salt and divide into prepared nine inch pans.
- Bake at 350 degrees F for 25 to 35 minutes, test centers and cool fully after unmolding.
- Heat ganache cream and its stout and pour over chocolate, then cool. Beat filling butter with sugar and liqueur gradually.
- Fill cold layers, chill and cover with cooled ganache. Refrigerate to set and cut twelve slices.
