The Cake Madame shares another amazing cake recipe. Today we’re in the kitchen baking a Heavenly Chocolate Stout Cake With Chocolate Ganache that’s so moist and fluffy! Of course we amp up the richness in this cake by adding some healthy dashes of Angostura Cocoa Bitters to give that depth of flavor from the award winning Trinitario bean.
Special thanks to Angostura Cocoa Bitters for sponsoring this recipe.
Chocolate Stout Cake With Chocolate Ganache
Ingredients
Chocolate Stout Cake
- 2 cups 4 sticks unsalted butter, plus more for pans
- 2 cups stout
- 1½ cups cocoa powder
- 4 teaspoons instant coffee
- 4 cups 500 g all-purpose flour
- 4 cups 800 g sugar
- 1 tablespoon baking soda
- 1½ teaspoons sea salt
- 4 large eggs
- 1⅓ cups sour cream
- 2 tsp Angostura Cocoa Bitters
Chocolate Ganache
- 2 cups heavy cream
- 16 oz. bittersweet or semisweet chocolate chopped
- 5-6 dashes of Angostura Cocoa Bitters
Instructions
Chocolate Stout Cake
- Preheat to 350°. Grease 2-4, 8 inch pans with unsalted butter and line with parchment.
- Bring 2 cups stout and 2 cups unsalted butter to a simmer in a medium saucepan.
- Add 1½ cups cocoa powder, 4 teaspoon coffee and whisk until mixture is smooth.
- Remove from heat and let cool slightly.
- Meanwhile, whisk together dry ingredients in a large bowl.
- Using a whisk or an electric mixer on medium-low speed, combine wet ingredients in another large bowl.
- Add stout mixture and beat until combined.
- Scrape down sides of bowl and add dry ingredients.
- Beat or whisk on low speed until mostly combined. Using a rubber spatula, fold batter just until combined and no dry spots remain.
- Divide batter evenly among prepared pans; smooth surface.
- Bake cakes until a tester inserted into the center comes out clean, 30–35 minutes (40 to 45 mins if using 2 pans) let cakes cook completely.
- Run an a knife or flat metal spatula around sides of cakes to loosen, then invert cakes onto a wire rack; remove parchment.
- Turn cakes right side up.
- Allow to cool fully.
Chocolate Ganache
- Bring 2 cups heavy cream to a simmer in a medium saucepan.
- Remove from heat and add 16 oz. bittersweet or semisweet chocolate, chopped.
- Add dashes of Angostura Cocoa Bitters
- Whisk until chocolate is melted and mixture is smooth.
- Let cool until spreadable
Video
Tried this recipe?Let us know how it was!
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