Chocolate Stout Cake with Coffee Ganache

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


  • 1 cup stout beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup Dutch process cocoa powder
  • 2 teaspoons instant coffee granules, divided
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 cup brown sugar
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 2/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 10 ounces 42% cacao dark chocolate chips (available in bulk), divided
  • 1/4 cup heavy cream


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.

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