Baked Chocolate-Stout Cake with Whipped Ganache

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

A rich, moist chocolate cake infused with stout beer and topped with a luscious whipped chocolate ganache for deep flavor. This american-inspired desserts ready in about 70 minutes layers all-purpose flour, granulated sugar, unsweetened cocoa powder 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 420 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: 50 min Serves 8 American cuisine 420 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, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
  2. Step 2: In a separate bowl, whisk together 1 cup stout beer, 1/2 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined; batter will be thin.
  4. Step 4: Pour batter into a greased 9-inch round cake pan and bake for 45-50 minutes until a toothpick inserted comes out clean.
  5. Step 5: Meanwhile, place 6 oz chopped bittersweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
  6. Step 6: Allow the ganache to cool, then whip it with an electric mixer until light and fluffy, about 3-4 minutes.
  7. Step 7: Once the cake is completely cooled, spread the whipped ganache evenly over the top before serving.

Frequently asked questions

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

Total time is about 70 minutes (20 min prep + 50 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 Whipped 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 Whipped 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 Whipped 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 Whipped Ganache?

American 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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