This delicious chocolate stout cake is the moistest, richest chocolate cake you'll ever make. Delicious both with and without ganache.
Course:
Dessert
Cuisine:
American
Servings: 16
Calories: 367kcal
Author: Leona Konkel
Ingredients
1cupstout beer(such as Guinness, but use your favorite)
1cupunsalted butter(2 sticks)
¾cupcocoa powder
2cupssugar
2eggs
⅔cupyogurt or sour cream
2cupsflour
1 ½teaspoonbaking soda
¾teaspoonsalt
Ganache (optional but delicious)
6ounceschocolate chips
6tablespoonsheavy cream
¾teaspooninstant coffee(optional)
Instructions
Bring 1 cup stout beer and 1 cup unsalted butter to a low simmer over medium heat. Remove from heat. Add cocoa powder and whisk until combined and smooth. Cool slightly.
With an electric mixer, mix sugar, eggs, and yogurt until smooth. Add chocolate mixture and beat to combine. Add flour, baking soda, and salt, and mix briefly. Use a rubber spatula to fold batter and finish mixing, until flour is just incorporated into the batter.
Scrape batter into a VERY WELL GREASED Bundt cake pan. Bake at 350F for about 35 minutes, until a toothpick in the center comes out clean. Cool completely before turning out of pan (or else your cake may fall apart).
Combine chocolate chips and cream (and coffee, if using) in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Drizzle ganache over the cooled (turned-out) cake. When covered, cake will stay very moist for about a week.
Recipe Notes
To make cupcakes, divide between 24 greased muffin cups. Bake for 15-20 minutes.