Baked Chocolate-Stout Cake with Espresso Ganache

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 desserts 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Baked Chocolate-Stout Cake with Espresso Ganache take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Chocolate-Stout Cake with Espresso Ganache?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Chocolate-Stout Cake with Espresso Ganache?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chocolate-Stout Cake with Espresso Ganache for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chocolate-Stout Cake with Espresso Ganache?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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