Baked Chocolate-Stout Cake with Espresso Ganache

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist chocolate cake infused with rich stout beer, topped with a smooth espresso ganache that balances deep chocolate and coffee flavors. This French-inspired recipe, ready in about 60 minutes, layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 French cuisine 360 cal/serving

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Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup, melted unsalted butter
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup, room temperature stout beer
1/4 cup hot espresso
6 oz semi-sweet chocolate chips
1/2 cup heavy cream

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt.
Step 2: In another bowl, whisk 1/2 cup melted unsalted butter with 1 1/2 cups granulated sugar until combined. Add 2 large eggs one at a time, then stir in 2 tsp vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup room temperature stout beer, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Pour batter into a greased 9-inch round cake pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Step 5: While the cake cools, prepare ganache by heating 1/2 cup heavy cream until it simmers. Pour over 6 oz semi-sweet chocolate chips and 1/4 cup hot espresso, let sit 2 minutes, then stir until smooth and glossy.
Step 6: Once the cake has cooled completely, spread the espresso ganache evenly over the top. Allow ganache to set for 30 minutes before slicing and serving.