Easy Chocolate Layer Cake (with Stout or Coffee) - Dark, Moist, Perfect

Ingredients

• 1 cup Dark Stout Beer (Guinness Extra Stout or any dark stout; can substitute strong hot coffee for non‑alcoholic version)
• 1.5 cups Unsalted Butter (cut into cubes, room temperature)
• 1 cup Dutch‑Processed Cocoa Powder (sifted in batches for smoothness)
• 3 cups All‑Purpose Flour (sifted with baking soda and salt)
• 2 teaspoons Baking Soda
• 1 pinch Salt
• 2 cups Granulated Sugar (can replace half with brown sugar for extra moisture)
• 3 Large Eggs (room temperature)
• 1 cup Full‑Fat Sour Cream (can substitute Greek yogurt or buttermilk)
• 2 bars Dark Chocolate Bars (70% cocoa, roughly 8 oz total; use 3 bars for extra ganache)
• 1 cup Heavy Cream (if using 3 chocolate bars, increase to 1.5 cups)
• 1 tablespoon Honey (adds gloss to ganache)
• Parchment Paper (cut to fit 8‑9 inch springform pans)

Instructions

1. Melt Butter with Beer

   Add 1.5 cups unsalted butter and 1 cup dark stout to a large saucepan. Heat over low heat, stirring constantly until the butter fully melts and the mixture is smooth.

   Time: PT5M

2. Incorporate Cocoa

   Sift 1 cup Dutch‑processed cocoa powder in batches and whisk it into the warm butter‑beer mixture until mostly combined, then switch to a whisk to smooth out any lumps.

   Time: PT3M

3. Prepare Dry Ingredients

   In a separate bowl, sift together 3 cups all‑purpose flour, 2 tsp baking soda, and a pinch of salt. Whisk briefly to distribute evenly.

   Time: PT5M

4. Mix Wet Egg Base

   In another bowl, whisk 3 room‑temperature eggs with 1 cup full‑fat sour cream until smooth.

   Time: PT3M

5. Combine Wet Mixtures

   Slowly pour the butter‑beer‑cocoa mixture into the egg‑sour‑cream bowl, whisking constantly until fully incorporated.

   Time: PT5M

6. Add Dry Ingredients to Batter

   Fold the sifted dry ingredients into the wet batter in two batches, whisking after each addition until the batter is smooth and free of flour pockets.

   Time: PT5M

7. Prepare Cake Pans

   Line the bottoms of two 8‑ or 9‑inch springform pans with parchment paper. Lightly butter the sides or line them with parchment as well. If you have cake strips, wrap them around the pans.

   Time: PT5M

8. Bake the Cake

   Divide the batter evenly between the prepared pans. Bake in a pre‑heated 350°F (175°C) oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

9. Cool the Layers

   Allow the cakes to cool in the pans for about 15 minutes, then run a thin knife around the edges and gently remove the sides of the springform pans. Transfer the layers to a cooling rack and let them cool completely.

   Time: PT20M

10. Heat Cream for Ganache

    In a small saucepan, warm 1 cup heavy cream over low heat until tiny bubbles form around the edges. Do not let it boil.

    Time: PT5M

11. Make Ganache

    Place 2 dark chocolate bars (chopped) in a heat‑proof bowl. Stir 1 tbsp honey into the warm cream, then pour the cream over the chocolate. Let sit 1 minute, then whisk until smooth and glossy.

    Time: PT6M

12. Chill Ganache

    Let the ganache sit at room temperature for a few minutes, then refrigerate for 20–30 minutes until firm but still spreadable.

    Time: PT30M

13. Whip Ganache

    Using a hand mixer on medium speed, beat the chilled ganache for 30–60 seconds until light and creamy.

    Time: PT1M

14. Frost the Cake

    Place the first cake layer on a turntable or plate. Spread a generous amount of ganache over the top with an offset spatula (or silicone spatula). Place the second layer on top, then frost the top and sides of the cake evenly.

    Time: PT10M

15. Serve and Store

    Slice with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers as directed.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g