Chocolate Stout Cake with Coffee Ganache | PCC Natural Markets

Chocolate Stout Cake with Coffee Ganache

Serves: 12

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Rich, dark and delicious, this cake combines the best of ingredients: chocolate, coffee and beer!



To make the Cake:

Preheat oven to 350° F. Grease and flour a bundt pan.

In a saucepan, bring stout and butter to a simmer over medium heat. Whisk in cocoa powder and 1 teaspoon instant coffee until smooth. Remove from heat and let cool slightly.

Combine flour, sugars, baking soda and salt in a bowl. In a separate bowl, beat together eggs, yogurt and vanilla until smooth. Beat stout mixture into egg mixture just until combined. Add flour mixture in thirds, stirring until just combined. Fold in 4 ounces chocolate chips.

Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool cake for 15 minutes in the pan, then turn out onto a cake rack to cool completely.

To make the Ganache:

Combine remaining 1 teaspoon instant coffee, 6 ounces chocolate chips and cream over a double-boiler.

Stir over medium heat until smooth. Pour ganache over cooled cake.

Each serving: 490 cal, 26g fat (16g sat), 85mg chol, 380mg sodium, 63g carb, 5g fiber, 7g protein

Recipe by Jackie Freeman, PCC Chef

More about: beer, chocolate, coffee


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Wow! Didn't need the ganache.

Wow! Didn't need the ganache. This recipe sets the bar at a new high for a complex, terrifically dark chocolate cake. Absolute winner.

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