The Ultimate 8-Inch Chocolate Stout Cake: Easy Recipe with Guinness Beer Ganache

Indulge in the rich, deep flavors of this incredibly easy one-layer Chocolate Stout Cake, perfectly sized at 8 inches. Crowned with a luxurious stout beer ganache, this cake is an absolute showstopper and a must-make, especially when celebrating St. Patrick’s Day with a classic Guinness twist!

As a passionate baker and food blogger for nearly a decade, I’ve had the privilege of sharing countless delicious recipes with you. Yet, some treasures remain tucked away, waiting for their moment in the spotlight. This 8-inch Chocolate Stout Cake with Stout Beer Ganache is one such culinary gem – a tried-and-true favorite that has graced my kitchen for years, consistently earning rave reviews and requests for the recipe.

Inspired by the legendary English cookbook author Nigella Lawson, who certainly knows her way around a stout given Guinness’s origins in Ireland, this cake has become a cherished tradition for St. Patrick’s Day. It’s not just for the holidays, though; its deep, fudgy chocolate flavor, enhanced by the subtle notes of stout beer and an abundance of chocolate chips, makes it perfect for any occasion when you crave something truly special.

While I’ve certainly ventured into the world of multi-layered cakes before, there’s something wonderfully appealing about a one-layer chocolate cake. Sometimes, the desire for cake strikes, but the thought of extra fuss, meticulous layering, and a mountain of dishes can be daunting. This single-layer stout cake offers the best of both worlds: immediate gratification with less effort, allowing you to enjoy a perfect slice of homemade goodness without the wait or the overwhelming leftovers of a larger, two-layer creation. Plus, it’s incredibly easy to serve, making it an ideal choice for impromptu gatherings or a weeknight treat.

The magic happens the moment you unmold the perfectly baked cake. A rich ganache, made by melting chocolate, cream, and stout beer together, is lovingly poured over the top, cascading down the sides. A mere 15 minutes of patience as it sets, and then – voilà! – pure chocolate bliss awaits.

Why Chocolate and Stout Beer Are a Match Made in Heaven

The pairing of beer and chocolate might sound unconventional to some, but it’s a culinary revelation. Stout beer, particularly a dark and robust variety like Guinness, boasts deep, malty, and sometimes slightly bitter notes that complement and intensify the richness of chocolate. Think of it like adding a pinch of salt to caramel – it doesn’t make it salty, but it heightens the inherent sweetness and complexity. The stout doesn’t overpower; instead, it provides a subtle, earthy, and roasty background note that transforms the chocolate into something truly extraordinary. It’s a harmonious blend that creates a more sophisticated and deeply flavorful dessert.

Does Chocolate Stout Cake Contain Alcohol?

Yes, since this 8-inch cake recipe incorporates stout beer, it does initially contain alcohol. However, a significant portion of the alcohol content bakes off during the oven’s high heat, leaving behind the distinctive and delicious flavor of the stout without the intoxicating effects. While you won’t feel any alcoholic effects from a slice, a trace amount of beer does remain.

For this reason, if you’re serving individuals who are strictly abstaining from alcohol, it’s best to err on the side of caution and opt for a different cake or use an appropriate substitute, as detailed below. Transparency and consideration are key when sharing your delicious creations!

What Can I Substitute for Beer in Chocolate Cake?

While the essence of this particular cake lies in its stout beer infusion, I understand that sometimes you might need an alternative. If you wish to make this a non-alcoholic chocolate cake, you have a couple of viable options:

Coffee: This is my top recommendation for a substitute. Strong brewed coffee (or espresso) shares a similar depth of flavor and acidity with stout, which helps to enhance the chocolate without adding alcohol. It will yield a rich and robust chocolate cake that’s still incredibly delicious.
Water: If coffee isn’t an option, plain water can be used. However, please note that while it will provide the necessary liquid, the batter and final cake will be less flavorful and complex compared to using stout or coffee. The subtle nuances that beer or coffee bring to chocolate will be absent.

When substituting, ensure the liquid amount remains the same as specified for the beer in the recipe.

Choosing the Right Pan: What Size Pan Do I Need for Chocolate Stout Cake?

For this recipe, a sturdy 8-inch round cake pan (affiliate link) is crucial. Using an 8-inch pan ensures that your cake achieves the perfect height and moist texture. If you were to use a 9-inch pan, the batter would spread thinner, potentially resulting in a drier, less satisfying cake that bakes too quickly and can easily become overbaked. The ideal thickness is essential for that signature fudgy consistency.

Alternatively, if you’re a fan of rustic baking, an 8-inch cast iron skillet works wonderfully, much like I used for my chocolate skillet cake. The skillet provides excellent heat distribution and often gives the cake a delightful crispy edge.

If a 9-inch pan is truly your only option, don’t despair! Just be vigilant and begin checking for doneness a few minutes earlier than the recipe suggests (around 15 minutes). A toothpick inserted into the center should come out with moist crumbs, not wet batter. This careful attention will help prevent accidental overbaking.

Craving a smaller indulgence? My Mini Chocolate Guinness Cake uses the same beloved recipe but is baked in charming 4-inch pans, perfect for individual servings or a small celebration.

How To Make This Easy One-Layer Chocolate Stout Cake

This chocolate stout cake stands apart from many traditional chocolate cake recipes because of its unique preparation method. Instead of relying on a stand mixer to cream butter and sugar, we’ll be melting the wet ingredients together on the stove. This technique is similar to how you might prepare a rich brownie batter, resulting in an exceptionally fudgy and moist crumb.

Step-by-Step Baking Process:

Melt and Combine: Begin by gently melting the butter with the stout beer in a medium saucepan over low heat. Once combined, remove from the heat and whisk in the granulated sugar and cocoa powder until smooth.
Temper the Egg: In a separate small bowl, whisk together the sour cream, egg, and vanilla extract. This mixture will be added to the warm butter-beer mixture. To prevent the egg from scrambling, gradually beat a small amount of the warm batter into the egg mixture (this is called tempering). Once tempered, add the entire egg mixture back into the saucepan with the main batter and whisk until well combined.
Fold in Dry Ingredients: Switch to a rubber spatula and gently fold in the all-purpose flour, baking soda, and salt. Be careful not to overmix; just combine until no streaks of flour remain. Finally, stir in the semisweet chocolate chips for an extra burst of chocolatey goodness.
Bake to Perfection: Pour the rich batter into your prepared 8-inch cake pan and bake in a preheated oven at 350°F (175°C) for approximately 18-20 minutes. The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
Cool and Prepare for Ganache: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. This cooling period is crucial before applying the ganache to ensure it sets beautifully.

Chocolate Stout Cake for St. Patrick's Day

Mastering the Stout Beer Ganache

For the exquisite frosting that elevates this cake, I’ve created a unique stout beer ganache. Traditionally, ganache is a simple yet luxurious chocolate glaze made by melting chocolate with hot heavy cream. However, to maintain and enhance our robust stout theme, I’ve ingeniously swapped out half of the heavy cream for stout beer. This infuses the glaze with those wonderful malty notes, creating a perfectly harmonious flavor profile.

A little experimentation taught me that while I wanted maximum beer flavor, using *all* beer in the ganache didn’t yield the desired texture; it struggled to set properly. The heavy cream is essential for achieving that beautifully silky, pourable consistency that ultimately firms up into a soft, bite-able glaze. For those who want to master this versatile topping, learn how to make ganache (complete with step-by-step photos).

How Is Ganache Different From Frosting?

While both ganache and traditional frostings serve to adorn a cake, their preparation and final textures are quite distinct, offering different culinary experiences.

Buttercream Frosting: Typically, buttercream frosting is made by beating together softened butter with powdered sugar, often with a splash of milk or cream and vanilla. The result is a light, fluffy, and opaque frosting that can be piped into intricate designs and holds its shape well.
Ganache: In contrast, ganache is made by stirring together hot heavy cream (or a combination of cream and another liquid like stout beer, in this case) with chopped chocolate until the chocolate melts and the mixture becomes smooth and glossy. When poured over a cake, it creates a sleek, elegant, and often translucent glaze that firms up to a soft, melt-in-your-mouth coating. Its texture is far silkier and less sugary than buttercream, offering a more intense chocolate flavor.

Chocolate Stout Cake with Chocolate Ganache

Does Ganache Harden? The Perfect Consistency Explained

One of the most common questions about ganache is whether it hardens, and the answer lies in the precise ratio of chocolate to liquid. For this stout beer ganache recipe, we use a 1:1 ratio of chocolate to combined liquid (heavy cream + stout beer). This specific ratio is designed to create a ganache that will firm up into a thick, luxurious glaze, providing a beautiful finish with a delightful, soft bite – much like a very rich, smooth frosting.

While this ganache sets beautifully at room temperature, refrigeration isn’t typically required for it to solidify. However, if you’re baking on a particularly warm day, or if your kitchen is quite hot, you might find the ganache remains a bit too soft. In such instances, a brief stint in the refrigerator (perhaps 15-30 minutes) before slicing can help it achieve the perfect cuttable consistency, preventing any potential mess.

Storage and Freezing Tips for Your Chocolate Stout Cake

How long does chocolate stout cake last?

Assuming you manage not to devour this entire delicious stout cake in one sitting (a challenge, I know!), it will keep beautifully in the refrigerator. Store your cake in an airtight container, and it will remain fresh and moist for up to 1 week. The flavors often deepen and meld even more wonderfully over time, making leftovers a real treat!

Can I freeze beer cake?

Absolutely! This beer-infused chocolate cake freezes exceptionally well, whether you want to prepare it ahead of time or save some for later. You can freeze the cake both before and after applying the ganache frosting.

To Freeze Unfrosted: Allow the baked cake to cool completely. Wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil.
To Freeze Frosted: Place the finished cake (with ganache) on a baking sheet or plate and freeze uncovered for about 1 hour, or until the ganache is firm to the touch. This prevents the wrap from sticking. Once firm, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.

Place the well-wrapped cake inside a freezer-proof plastic bag or container. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator, then bring it to room temperature before serving for the best texture and flavor.

More Stout Recipes to Explore

Don’t let that extra stout beer go to waste! If you have leftover Guinness or another favorite stout, here are some other fantastic recipes where it shines:

Guinness Shepherd’s Pie: A hearty and flavorful savory dish perfect for a comforting meal.

Guinness Brownies: For another rich chocolate and stout pairing, these brownies are irresistible.

Chocolate Guinness Mousse: A lighter, yet equally decadent dessert that highlights the unique notes of stout.

Chocolate Stout Cake (8 Inch)

Yield:
8 servings

Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
1 hour

This Chocolate Stout Cake is an incredibly easy 8-inch, one-layer chocolate cake, made extra special with a decadent stout beer ganache. It’s the perfect fudgy and moist chocolate treat, especially delicious with Guinness for St. Patrick’s Day celebrations!

Ingredients

1/2 cup (125 mL) stout beer (or substitute strong brewed coffee for non-alcoholic)
1/4 cup (2 ounces, 58 grams, or 4 tablespoons) unsalted butter
1/3 cup (28 grams) unsweetened cocoa powder
1/3 cup (68 grams) granulated sugar
2 tablespoons full-fat sour cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (155 grams) semisweet chocolate chips

Stout Beer Ganache

2 ounces semisweet chocolate, finely chopped
2 tablespoons heavy cream
2 tablespoons stout beer (or substitute an additional 2 tablespoons heavy cream for a non-alcoholic option)

Instructions

Preheat your oven to 350°F (175°C). Generously grease an 8-inch round cake pan and line the bottom with a circle of parchment paper for easy release.
In a medium saucepan, gently melt together the stout beer and unsalted butter over low heat. Once combined, remove the saucepan from the heat. Whisk in the cocoa powder and granulated sugar until the mixture is smooth and fully incorporated.
In a small separate bowl, whisk together the room temperature sour cream, egg, and vanilla extract. To temper the egg, gradually whisk about 1/4 cup of the warm chocolate mixture from the saucepan into the egg mixture. This slowly raises the egg’s temperature without cooking it. Then, pour the tempered egg mixture back into the saucepan with the remaining chocolate batter and whisk until everything is thoroughly combined.
Switch to a rubber spatula. Gently fold in the all-purpose flour, baking soda, and salt until just combined. Be careful not to overmix, as this can lead to a tough cake. Finally, stir in the semisweet chocolate chips until evenly distributed throughout the batter.
Transfer the prepared batter evenly into the 8-inch cake pan. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs attached (not wet batter). Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. The cake must be entirely cool before applying the ganache.
For the ganache: Place the finely chopped semisweet chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream and stout beer together until the mixture is hot and steaming, but do not let it boil. Pour the hot liquid directly over the chopped chocolate and let it sit undisturbed for 1 minute. After 1 minute, gently stir the mixture with a whisk or spatula until it is completely smooth and glossy.
Immediately pour the warm ganache over the completely cooled cake, allowing it to naturally cascade down the sides. Use an offset spatula to gently spread and evenly distribute the ganache over the top and sides if needed. Let the chocolate ganache firm up at room temperature for about 15-30 minutes before slicing and serving. If your kitchen is warm, you can refrigerate it briefly to speed up setting.

Notes

Craving a smaller indulgence? Explore my Mini Chocolate Guinness Cake recipe for a delightful alternative.
Have extra stout beer? Don’t let it go to waste! Use it to make my savory Guinness Shepherd’s Pie For Two for a truly comforting dinner.
For a non-alcoholic version, simply substitute strong brewed coffee for the stout beer in the cake batter, and use extra heavy cream instead of beer for the ganache.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Nigella Lawson

8 Inch Chocolate Stout Cake