Flourless stout chocolate cake is dense and fudgy, and would make a delicious dessert for a crowd! Stout beer and espresso powder are added to the batter to enhance the rich chocolate flavor. Top with powdered sugar, cocoa powder, or whipped cream.
There are days that call for chocolate, and then there are some days where not just any chocolate will do. This flourless stout chocolate cake wholeheartedly falls into the latter variety. Flourless chocolate cake is a decadent, rich treat all on its own, but add deep, dark stout beer to the batter as well as instant espresso powder and you have an extra special treat on your hands. This one has the holidays written all over it!
I don’t have a go-to flourless chocolate cake recipe (because that would be just dangerous…), so I browsed a bunch before realizing that none emcompassed everything I wanted to be going on here. The biggest thing was that I wanted to add stout beer to the batter, but was concerned about adding more than a small bit to a recipe that doesn’t call for any liquid component other than eggs and melted butter. That is a surefire recipe for disaster!
The recipe I adapted this flourless stout chocolate cake from called for the addition of water, so I felt comfortable subbing in stout beer without any hesitiation. If you’d prefer not to use beer I’d say brewed coffee would be a great substitution. Of course, then it wouldn’t be called ‘stout’ flourless chocolate cake. 😉
I played around with the quantities of both the butter and chocolate, opting to reduce them both but also adding unsweetened cocoa powder to keep that chocolate flavor up. Flourless chocolate cake is definitely not a health food by any stretch of the imagination, but this cake was perfectly dense and rich without the extra butter and chocolate. And as for the espresso powder? The kind I used is linked below (you could also prob find it in your local supermarket), but it’s totally optional. I find that it amplifies the chocolate flavor in baked goods, and what’s not to like about that?!
Flourless Stout Chocolate Cake
- 12 oz semisweet chocolate, chopped
- 14 tbsp unsalted butter
- 1/2 cup stout beer
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 6 eggs
- 1/4 cup unsweetened cocoa powder, divided
- 1/2 tsp instant espresso powder
- Preheat oven to 300 degrees F. Butter the bottom and sides of a 9" springform pan, and sprinkle 1 tbsp of cocoa powder over bottom and sides. Shake the pan until the cocoa powder coats the buttered areas, discarding any excess loose powder.
- Add chocolate and butter to a microwave-safe bowl and microwave in 20 second intervals, whisking well after each interval, until melted and smooth. Set aside to cool slightly.
- In a mixing bowl, whisk together stout, sugar, and salt. Add eggs and whisk until combined.
- Pour a small drizzle of the melted chocolate/butter mixture into the bowl with the egg mixture as you whisk constantly. Go very slowly as to not cook the eggs. Continue pouring the chocolate/butter into the egg mixture until everything is combined, whisking the entire time.
- Whisk in the unsweetened cocoa powder and instant espresso powder.
- Pour batter into prepared pan and bake for 45 or so minutes, or until the edges have set and a toothpick inserted into the center comes out mostly clean. Let cool completely in the pan set on a wire rack. Dust with confectioners' sugar or cocoa powder before serving. This cake is best stored in the refrigerator and enjoyed cold!
Adapted from allrecipes
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