Chocolate-Stout Sheet Cake with Espresso Ganache

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A moist chocolate sheet cake infused with stout beer, topped with a rich espresso-flavored ganache for a bold dessert experience. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, unsweetened cocoa powder, baking 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 12, 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.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup, melted unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup, room temperature stout beer (such as Guinness)
• 1 cup, room temperature buttermilk
• 1 tbsp espresso powder
• 1 cup heavy cream
• 8 oz semisweet chocolate chips

Espresso machines worth buying → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan.
2. Step 2: In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Step 3: In another bowl, whisk 1/2 cup melted unsalted butter with 2 cups granulated sugar until combined.
4. Step 4: Add 2 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
5. Step 5: Slowly add the dry ingredients alternately with 1 cup stout beer and 1 cup buttermilk, starting and ending with the dry mix. Mix until smooth.
6. Step 6: Pour batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted comes out clean. Cool completely.
7. Step 7: For the ganache, heat 1 cup heavy cream with 1 tbsp espresso powder in a small saucepan over medium heat until just simmering.
8. Step 8: Pour hot cream over 8 oz semisweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
9. Step 9: Pour ganache over cooled cake and spread evenly. Refrigerate for 30 minutes before slicing.