I still remember the first time I tasted a cake infused with stout – it was at a cozy pub in Ireland, and the rich, malty flavor paired with the deep chocolate notes was simply unforgettable. I knew I had to recreate that magic, and after countless attempts, I’ve finally perfected the recipe for a truly extraordinary salted dark chocolate stout cake. It’s become my go-to dessert for special occasions, impressing everyone who tries it. Today, I’m sharing all my secrets for the most decadent and flavorful salted dark chocolate stout cake you’ll ever make!
Why You’ll Fall in Love with This Salted Dark Chocolate Stout Cake
This isn’t just any chocolate cake. The stout adds a depth of flavor that’s both complex and comforting, while the dark chocolate brings a richness that’s simply irresistible. And the touch of salt? It elevates the entire experience, creating a perfect balance of sweet and savory that will leave you wanting more. It’s moist, tender, and intensely chocolatey – everything a perfect cake should be. Trust me, once you try this, you’ll never go back to ordinary chocolate cake again!
What Makes This Cake So Special?
- The Stout: It’s not just a liquid; it’s an ingredient that adds a unique, malty depth that complements the chocolate beautifully. We’re talking about a flavor profile that’s simply unmatched.
- Dark Chocolate: We’re using high-quality dark chocolate (at least 70% cacao) to ensure a rich, intense chocolate flavor that will knock your socks off.
- Salted Caramel Drizzle (Optional, but Highly Recommended!): A touch of salted caramel adds a layer of indulgence and complexity that elevates this cake to a whole new level.
- Moist and Tender Crumb: The combination of stout, buttermilk, and oil ensures a cake that’s incredibly moist and stays that way for days.
Salted Dark Chocolate Stout Cake Recipe
Okay, let’s get down to business! This recipe might seem a little involved at first, but I promise you, it’s totally worth the effort. I’ll walk you through each step, and by the end, you’ll have a masterpiece that will impress everyone.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- ¾ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup stout (such as Guinness)
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 ounces dark chocolate (70% cacao or higher), chopped
For the Chocolate Ganache:
- 8 ounces dark chocolate (70% cacao or higher), chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- ¼ teaspoon sea salt (or more to taste)
For the Salted Caramel Drizzle (Optional):
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt (or more to taste)
Instructions:
Making the Cake:
- Preheat the oven and prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper circles for extra insurance against sticking.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes. You want the mixture to be pale and creamy, almost like whipped cream.
- Beat in the eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Combine the stout and cocoa powder: In a small saucepan, combine the stout and cocoa powder. Heat over medium heat, whisking constantly, until smooth. Remove from heat and let cool slightly. This step is crucial for blooming the cocoa and unlocking its full flavor potential.
- Whisk together the buttermilk and oil: In a separate bowl, whisk together the buttermilk and vegetable oil.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Alternate adding wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the stout mixture and the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing will result in a tough cake.
- Fold in the chopped chocolate: Gently fold in the chopped dark chocolate.
- Pour batter into pans and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back lightly when touched.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Chocolate Ganache:
- Heat the cream: Place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour over chocolate: Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.
- Whisk until smooth: Add the butter and salt. Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Let it thicken: Let the ganache cool slightly until it thickens to a spreadable consistency. This will take about 30-45 minutes.
Making the Salted Caramel Drizzle (Optional):
- Melt the sugar: In a medium saucepan, melt the sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump up at first, but keep stirring until it melts into a smooth, amber-colored caramel. Be patient and don’t let it burn!
- Add the butter: Once the sugar is completely melted, remove the saucepan from the heat and add the butter. Stir vigorously until the butter is melted and incorporated. Be careful, as the mixture will bubble up when you add the butter.
- Add the cream: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again, so be careful.
- Cook until smooth: Return the saucepan to medium heat and cook, stirring constantly, until the caramel is smooth and thickened, about 1-2 minutes.
- Stir in the salt: Remove from heat and stir in the salt. Let the caramel cool slightly before drizzling over the cake.
Assembling the Cake:
- Level the cakes: If necessary, use a serrated knife to level the tops of the cakes.
- Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate ganache over the top.
- Add the second layer: Carefully place the second cake layer on top of the ganache.
- Frost the entire cake: Frost the entire cake with the remaining chocolate ganache.
- Drizzle with salted caramel (optional): Drizzle the salted caramel over the top of the cake.
- Sprinkle with sea salt: Sprinkle with a pinch of sea salt for that perfect salted caramel finish.
- Serve and enjoy!: Slice and serve. This cake is best served at room temperature.
Success Tips for the Perfect Salted Dark Chocolate Stout Cake
Want to make sure your cake turns out absolutely perfect? Here are a few golden tips that will guarantee success:
- Use Room Temperature Ingredients: This is crucial for proper emulsification and a smooth batter. Make sure your butter, eggs, and buttermilk are all at room temperature.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined, and then stop!
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this can pack the flour and result in too much flour in your batter.
- Use High-Quality Chocolate: The quality of your chocolate will directly impact the flavor of your cake. Use a good-quality dark chocolate with at least 70% cacao for the best results.
- Let the Cake Cool Completely Before Frosting: This prevents the ganache from melting and sliding off the cake.
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and wrapped tightly in plastic wrap. Freeze for up to 2 months. Thaw completely before frosting. The frosted cake can be stored in the refrigerator for up to 3 days.
Variations and Substitutions
Want to put your own spin on this recipe? Here are a few ideas:
- Coffee: Add a tablespoon of instant espresso powder to the stout mixture for an extra boost of flavor.
- Nuts: Fold in a cup of chopped walnuts or pecans to the batter for added texture.
- Liqueur: Add a tablespoon of your favorite liqueur (such as coffee liqueur or Irish cream) to the ganache.
- Frosting: Instead of ganache, use a cream cheese frosting or a chocolate buttercream frosting.
- Stout Substitution: If you don’t have stout on hand, you can substitute with strong coffee or even cola. The flavor profile will change slightly, but it will still be delicious.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients.
Serving Suggestions
This cake is delicious on its own, but here are a few ideas for serving it:
- With a scoop of vanilla ice cream: The cold ice cream is a perfect complement to the rich, chocolatey cake.
- With a dollop of whipped cream: A simple and classic pairing.
- With fresh berries: The acidity of the berries cuts through the richness of the cake.
- With a cup of coffee or tea: A perfect afternoon treat.
Frequently Asked Questions (FAQs)
Got questions? I’ve got answers!
- Can I use a different type of chocolate? Yes, you can use milk chocolate or semi-sweet chocolate, but the flavor will be less intense.
- Can I make this cake in a different size pan? Yes, you can use a 13×9 inch pan, but the baking time will be shorter. Check for doneness after 25 minutes.
- Can I omit the salted caramel drizzle? Absolutely! The cake is delicious without it.
- What’s the best way to store leftover cake? Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Why is my cake dry? Overbaking is the most common cause of dry cake. Be sure to check for doneness early and don’t overmix the batter.
Final Thoughts
This salted dark chocolate stout cake is more than just a dessert; it’s an experience. It’s the perfect cake to bake for special occasions, to share with loved ones, or simply to indulge in yourself. It’s a labor of love, but the end result is so worth it. I hope you enjoy making (and eating!) this cake as much as I do. Happy baking!
Salted Dark Chocolate Stout Cake
This rich, ultra-moist chocolate cake is infused with stout, layered with luscious dark chocolate ganache, and finished with a salted caramel drizzle. Perfect for celebrations or whenever chocolate cravings strike!
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment if desired.
- Cream butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then mix in vanilla extract until smooth.
- In a saucepan, heat stout and cocoa powder until smooth. Let cool slightly.
- In a separate bowl, whisk buttermilk and oil. In another bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry and wet ingredients alternately to butter mixture, starting and ending with dry. Mix until just combined.
- Fold in chopped chocolate, then divide batter into prepared pans.
- Bake for 30–35 minutes until a skewer comes out clean. Cool 10 min in pans, then fully on wire racks.
- For ganache: heat cream, pour over chopped chocolate. Add butter and salt, whisk until smooth. Let thicken.
- For caramel: Melt sugar, then stir in butter. Slowly whisk in cream and cook until thick. Add salt and cool.
- Assemble: Level cakes, layer with ganache, frost completely. Drizzle with caramel and finish with sea salt.
Notes
Let the cake cool completely before frosting. Use good-quality dark chocolate (70%+ cacao) for the best results. You can make the cake layers ahead and freeze them tightly wrapped for up to 2 months.
