Chococlate bundt cake with ganache and Kindle with ebook cover of Imperial Stout by Layla Reyne featuriing two men in suits on the cover

Imperial Stout Chocolate Cake

  • Author: Smitten Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings


A super easy, fast chocolate cake for every occasion


For the cake:
1 cup (2 sticks) unsalted butter + more for pan
3/4 cup cocoa powder
1 cup stout beer (I used Lancaster Double Chocolate Milk Stout, but something like Guinness is fine)
2 cups all-purpose flour + more for pan
2 cups granulated white sugar
3/4 teaspoons salt
1 1/2 teaspoons baking soda
2 eggs
2/3 cup sour cream

For the ganache:
6 oz chocolate chunks or chocolate chips
2 tablespoons heavy cream
3/4 teaspoon instant espresso granules


For the cake:
1. Preheat the oven to 360 degrees. Thoroughly butter and flour a bundt pan, making sure to get butter on every surface so the cake doesn’t stick.
2. In a medium pot, add the butter, cocoa powder and beer and bring to a boil. Whisk to combine then set aside to cool slightly.
3. In a medium bowl, combine flour, sugar, salt and baking soda.
4. In a large bowl or stand mixer, whisk together eggs and sour cream. Add the chocolate mixture and whisk to combine. Add the flour and fold into batter. Pour the batter into the prepared pan.
5. Bake for 35 minutes, testing with a skewer to make sure the cake is done. Set aside to cool for 10 minutes. Tap edges of pan against the counter gently o release the sides before unmolding.

For the ganache:
1. In a small pot, bring the cream and espresso powder to a boil. Pour over chopped chocolate in a small bowl and let sit for five minutes before whisking until smooth. Pour or spoon over cake.


Lightly adapted from Smitten Kitchen

Keywords: chocolate, cake, beer, baking