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.
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
1/4cupunsweetened cocoa powder,divided
1/2tspinstant 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!
Click here for some more info on why it's important to temper the egg mixture. No one likes little scrambled egg bits in their dessert!