Chocolate Beer Cake Recipe

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Chocolate Beer Cake

Tandy Boynton


AKA the hubby's delight. One of my go-to favorites. An excellent, rich, chocolate cake with superb flavor. And very easy to make. All good things!

pinch tips: How to Cream Butter & Sugar



Depends on how much cake your bellies can hold!


15 Min


40 Min


1 c
strong, dark, stout beer (guinness extra stout works well)
1 c
softened, unsalted butter
3/4 c
unsweetened cocoa powder (better quality cocoa is usually worth it)
2 c
all purpose flour
2 c
granulated sugar
1 1/2 tsp
baking soda
3/4 tsp
large or extra large eggs
2/3 c
sour cream (the full-of-fat kind, please!)
6 Tbsp
heavy cream
7 oz
semi-sweet chocolate (again, better quality is worthwhile)
1/2 to 3/4 tsp
instant coffee (optional)

Directions Step-By-Step

The cake part is very easy! Dump the beer, butter, cocoa, flour, sugar, baking soda, salt, eggs and sour cream into a large bowl and mix well!
Once thoroughly mixed, pour the batter into a bundt pan (either sprayed with cooking spray, or greased well with shortening).
Put into a pre-heated oven at 350 degrees for roughly 35-50 minutes (or until cake bounces back to the touch and a test fork or pick comes out clean).
While that cools, you can make the ganache icing. Put the chocolate, cream and coffee in the top of a double-boiler, and melt and stir until smooth. (The coffee is optional, but it adds a lovely flavor which goes quite nicely with the cocoa and stout. Regular or decaf both work fine.) Then drizzle over the cooled cake.
Enjoy! (Pairs fabulously with nice vanilla bean ice cream!)

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtags: #coffee, #Beer, #stout