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Crispy gluten-free fried okra, golden brown and ready to eat.

Salted Dark Chocolate Stout Cake

This intensely rich cake blends the deep flavors of stout beer with high-quality dark chocolate, all balanced by a touch of salt and finished with a glossy ganache. Moist, decadent, and layered with flavor, it's the ultimate chocolate indulgence for any celebration.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Irish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1.75 cups granulated sugar
  • 0.75 cup packed light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup stout beer (such as Guinness)
  • 0.5 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 6 oz dark chocolate (70% cacao or higher), chopped
  • 8 oz dark chocolate for ganache
  • 1 cup heavy cream for ganache
  • 1 tbsp unsalted butter for ganache
  • 0.25 tsp sea salt for ganache
  • 1 cup granulated sugar for caramel (optional)
  • 6 tbsp unsalted butter for caramel
  • 0.5 cup heavy cream for caramel
  • 1 tsp sea salt for caramel

Equipment

  • 2 9-inch round cake pans
  • electric mixer
  • medium saucepan
  • Mixing bowls
  • wire cooling racks
  • whisk
  • offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment circles.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
  3. Beat in eggs one at a time, then mix in vanilla extract until combined.
  4. In a saucepan, heat stout and cocoa powder until smooth. Let cool slightly.
  5. In another bowl, whisk buttermilk with vegetable oil.
  6. Whisk flour, baking soda, baking powder, and salt together in a separate bowl.
  7. Alternate adding dry mix with wet (stout mixture and buttermilk mixture) into butter mixture, beginning and ending with dry. Mix until just combined.
  8. Fold in chopped dark chocolate gently.
  9. Divide batter into pans and bake 30–35 minutes. Let cool 10 minutes, then turn out onto racks.
  10. Make ganache by heating cream, pouring over chopped chocolate. Add butter and salt, whisk until smooth. Let cool until spreadable.
  11. Optional: For caramel, melt sugar until amber, stir in butter, cream, and salt. Let cool slightly before drizzling.
  12. Assemble by leveling cakes, spreading ganache between and over, then drizzle with caramel. Sprinkle sea salt. Serve!

Notes

You can prepare the ganache and caramel a day ahead. The cake also freezes well. Just wrap each layer tightly in plastic wrap and freeze for up to 2 months. Thaw before assembling. Optional salted caramel adds indulgent depth!