Okay, the name may need some clarification. I learned about the concept of “Death by Chocolate” a few years ago in Brighton when I was visiting the chocolatiers at “Chocky Wocky Dooda” with my wife. It’s a bakery, formerly known from TV, specializing in making chocolate cakes and other chocolate-based treats. One of the items on their menu was a “Death by Chocolate” pie. It was a reference to the amount of chocolate in this cake. And this cake was incredibly delicious. Honestly, I’m not always a cake eater or a baker of cakes. However, every now and then, I can’t resist. So, I’ve been working on this recipe for a while, and it was time to make it again.
As you can see, I sometimes create recipes with beer, and in this case, I used a stout beer. Stout originates from England and means “Strong” or “Robust.” It’s a very dark beer, and the most famous stout beer you’ll probably know is “Guinness.” But even though Guinness is the most well-known, there are many more varieties out there. I made this recipe with a stout beer from the Dutch brewery De Molen, but there are plenty of breweries worldwide that produce a very tasty version.
Stout beer and chocolate go incredibly well together. The robust flavor of the beer combined with the bitterness of the chocolate is a very flavorful combination.
- Cake Ingredients
1 cup stout beer
200 grams unsalted butter
2 cups sugar
2 large eggs
1 cup sour cream
1 tablespoon vanilla extract
120 grams dark chocolate (60% cacao), roughly chopped
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 1/2 teaspoons baking soda
- For the Ganache:
450 grams dark chocolate, roughly chopped
2 cups heavy cream (not the one from a spray can, but from cups)
- Preheat the oven to 180°C (356°F).
- Grease a 23cm (9-inch) baking pan with butter or line the sides and bottom with parchment paper.
- In a saucepan, combine the stout beer and butter. Place it on the stove over medium-high heat and heat until the butter melts. Remove the saucepan from the heat and add the chopped chocolate. Stir continuously until the chocolate is melted. Now, add the cocoa powder and continue stirring until it forms a smooth mixture. Set it aside to cool.
- In a large bowl, combine the eggs and sugar, and beat together until it becomes fluffy and slightly pale. Add the sour cream and vanilla extract, and continue mixing until well combined. Slowly pour in the beer/chocolate mixture while mixing it in. Finally, add the flour and baking soda gradually while mixing until the batter is smooth.
- Pour the batter into the prepared baking pan and bake for at least 45 to 60 minutes. You can check the doneness by inserting a skewer into the center; if it comes out with a few crumbs attached, the cake is ready. Don’t worry if the cake is slightly moist; it’s supposed to be that way. Allow the cake to cool completely in the pan before removing it.
- While the cake is in the oven, you can make the ganache. Place the chocolate in a bowl and heat the heavy cream in a saucepan over medium-high heat. Once it starts to simmer (but not boil), remove it from the heat and pour it over the chocolate. Stir well until the chocolate is completely melted, creating a smooth mixture. Chill the bowl in the refrigerator for at least 1 hour.
- Once the cake has cooled completely, remove it from the baking pan. Stir the ganache well and spread it generously over the top of the cake. You can apply a thicker layer of ganache if desired. (see photo)
- Optionally, you can dust the top with a light sprinkle of powdered sugar, but trust me, this cake is amazing on its own with the ganache!