Chocolate Coconut Stout Cake with Whipped Chocolate Ganache Frosting | Sip and Spice

Prep Time 45 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes


  • 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

For the Ganache:

  • 1 cup heavy cream
  • 1 can full-fat coconut milk
  • 2 1/4 cups chopped dark chocolate


  1. Preheat oven to 350 F.

  2. 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.

  3. 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.

  4. Slowly pour in the chocolate, beating until all ingredients are well incorporated.

  5. In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.

  6. Sprinkle the dry ingredients over the wet ingredients, stir until just combined.

  7. Grease 2, 9-inch cake pans and shake cocoa powder around them. Pour the batter evenly between the pans.

  8. Bake at 350 for 20-25 minutes or until the top springs back when lightly touched.

  9. Allow to cool and remove the cakes from the pans. Let cakes fully cool for at least 1 hour before assembling.

  10. 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.