Chocolate Coconut Stout Cake with Whipped Chocolate Ganache Frosting
When you need chocolate cake, that’s NO time to mess around.
This Chocolate Coconut stout Cake with Whipped Chocolate Ganache Frosting is about as serious as it gets. It’s rich, majorly chocolate-packed, with a dense crumb and a creamy, buttery frosting on top.
This Chocolate Coconut Stout Cake is a loaded with crazy amounts of chocolate flavor (in fact, there’s over a pound of chocolate in this one cake). And a crazy good beer.
This cake features a Chocolate Coconut Stout beer. We used Trillium’s Coconut PM Dawn beer because it was available, but if you’re not in the Boston area, stop by the beer store to find any Chocolate Coconut Stout beer.
Which makes it the perfect addition to a rich, chocolatey cake. This Chocolate Coconut Stout Cake has a subtle amount of coconut that you can amp up with the addition of shredded coconut flakes, if you desire.
The whipped ganache frosting is a bit touchy, so be careful when making it not to let it sit out too long before frosting the cake. Because of the inclusion of the coconut milk, it will harden a bit faster than normal. But it adds a creamy element to an otherwise dense chocolatey cake!
This Chocolate Coconut Stout cake is great for any occasion that calls for an uber chocolate moment from birthdays to anniversaries to any other celebration.
- 1 cup 72% dark chocolate chopped
- 2/3 cup unsalted butter
- 8 ounces Chocolate Stout Beer
- 2 cups granulated sugar
- 3 eggs + 1 yolk
- 3 tablespoons canola oil
- 1/3 cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/2 cup unsweetened cocoa powder plus more for flouring the pan
- 1/2 tsp kosher salt
- 1 cup heavy cream
- 1 can full-fat coconut milk
- 2 1/4 cups chopped dark chocolate
Preheat oven to 350 F.
In a large bowl set over a pot of gently simmering water (or a double boiler), add the dark chocolate and butter, stirring frequently until just melted. Stir in the chocolate stout.
In the bowl of a stand mixer beat the sugar, eggs and yolk until light yellow and fluffy, about 3 minutes. Add the oil and sour cream, and beat well.
Slowly pour in the chocolate, beating until all ingredients are well incorporated.
In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
Grease 2, 9-inch cake pans and shake cocoa powder around them. Pour the batter evenly between the pans.
Bake at 350 for 20-25 minutes or until the top springs back when lightly touched.
Allow to cool and remove the cakes from the pans. Let cakes fully cool for at least 1 hour before assembling.
To make the ganache: Bring the coconut milk and heavy cream just to a boil in a small saucepan. Pour over the chopped chocolate and whisk together until smooth and glossy. Place bowl in the refrigerator for at least 1 hour until ganache has started to set. Using a hand blender, whip the ganache on medium until light brown and fluffy.