Chocolate Stout Cake With Chocolate Ganache

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

Chocolate Stout Cake Ingredients

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

Directions

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.