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Salted dark chocolate stout cake slice on a plate.
Lady Maria

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!
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Irish-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup stout beer (e.g., Guinness)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 oz dark chocolate (70% cacao), chopped
  • 8 oz dark chocolate (70% cacao), chopped (for ganache)
  • 1 cup heavy cream (for ganache)
  • 1 tbsp unsalted butter (for ganache)
  • 1/4 tsp sea salt (for ganache)
  • 1 cup granulated sugar (for caramel)
  • 6 tbsp unsalted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 tsp sea salt (for caramel)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • 9-inch cake pans
  • wire cooling rack
  • Heatproof spatula or whisk
  • Cake stand or platter

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment if desired.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).
  3. Beat in eggs one at a time, then mix in vanilla extract until smooth.
  4. In a saucepan, heat stout and cocoa powder until smooth. Let cool slightly.
  5. In a separate bowl, whisk buttermilk and oil. In another bowl, whisk flour, baking soda, baking powder, and salt.
  6. Add dry and wet ingredients alternately to butter mixture, starting and ending with dry. Mix until just combined.
  7. Fold in chopped chocolate, then divide batter into prepared pans.
  8. Bake for 30–35 minutes until a skewer comes out clean. Cool 10 min in pans, then fully on wire racks.
  9. For ganache: heat cream, pour over chopped chocolate. Add butter and salt, whisk until smooth. Let thicken.
  10. For caramel: Melt sugar, then stir in butter. Slowly whisk in cream and cook until thick. Add salt and cool.
  11. 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.