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Decadent Beer-Infused Chocolate Stout Layer Cake with Whiskey Caramel Ganache

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A rich, moist chocolate stout layer cake infused with beer and topped with a smooth whiskey caramel ganache, perfect for special occasions and dessert lovers seeking bold flavors.

Ingredients

  • All-purpose flour – 2 cups (240g), sifted
  • Unsweetened cocoa powder – 3/4 cup (65g), preferably Dutch-processed
  • Baking powder – 1 1/2 teaspoons
  • Baking soda – 1 1/2 teaspoons
  • Salt – 1 teaspoon
  • Unsalted butter – 1/2 cup (115g), softened
  • Granulated sugar – 1 1/2 cups (300g)
  • Large eggs – 3, at room temperature
  • Vanilla extract – 2 teaspoons
  • Stout beer – 1 cup (240ml), rich, full-bodied (e.g., Guinness)
  • Buttermilk – 3/4 cup (180ml), at room temperature (or milk with 1 tsp lemon juice)
  • Granulated sugar – 1 cup (200g) for ganache
  • Unsalted butter – 6 tablespoons (85g), cut into pieces for ganache
  • Heavy cream – 1/2 cup (120ml), warmed for ganache
  • Whiskey – 3 tablespoons (45ml), good sipping whiskey (e.g., Jameson)
  • Sea salt – a pinch, optional for ganache
  • Dark chocolate chips or chopped bittersweet chocolate – 8 ounces (225g) for ganache

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Slowly pour in stout beer and buttermilk alternately with dry ingredients, starting and ending with dry mix. Mix gently on low speed.
  6. Divide batter evenly into prepared pans, tap pans lightly to remove air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter.
  8. Let cakes sit in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. To make ganache, melt sugar in a dry saucepan over medium heat, stirring constantly until deep amber color.
  10. Carefully add butter, stirring as it bubbles, then slowly whisk in warm cream and whiskey until smooth. Remove from heat and stir in sea salt if using. Let cool slightly.
  11. Pour warm caramel over chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth. Cool until spreadable.
  12. Place one cake layer on serving plate, spread ganache generously over top. Add second layer and cover entire cake with remaining ganache using an offset spatula.
  13. Refrigerate cake for at least 1 hour to set ganache. Bring to room temperature before serving.

Notes

Use room temperature eggs and butter for best mixing results. Avoid overmixing batter to prevent toughness. Watch caramel color closely to avoid bitterness. Let ganache cool to spreadable consistency. Baking times may vary; start checking at 28 minutes. If ganache stiffens too much, warm gently over double boiler to regain spreadability.

Nutrition

Keywords: chocolate cake, stout cake, beer-infused dessert, whiskey caramel ganache, layer cake, rich chocolate cake, party dessert

Find it online: https://sparklechew.com/decadent-beer-infused-chocolate-stout-layer-cake-recipe-with-whiskey-caramel-ganache-step-by-step/