Description
Deep, dark, and incredibly moist, this rich chocolate cake has a dense, fudgy crumb and a bold cocoa flavor. Instead of alcoholic stout, this family-friendly version uses strong coffee (or alcohol-free malt) to intensify the chocolate taste. Finished with silky chocolate ganache, it’s a showstopping dessert for birthdays, holidays, or any chocolate lover.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 1/2 tsp baking soda
1 tsp fine sea salt
2 large eggs
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1/2 cup neutral oil (canola/vegetable)
4 tsp pure vanilla extract
1 cup hot strong brewed coffee (or alcohol-free stout/malt drink, warmed)
Ganache
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup heavy cream
1 tbsp butter (optional, extra shine)
Pinch of salt (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
2. Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl until evenly combined.
3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Pour wet ingredients into the dry ingredients and mix until just combined.
5. Slowly stir in the hot coffee (or warmed alcohol-free malt drink) until the batter is smooth and glossy.
6. Pour batter into the prepared pan and tap the pan once to release bubbles.
7. Bake 32–38 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter).
8. Cool in the pan 15 minutes, then turn out onto a rack and cool completely.
9. To make ganache: heat cream until steaming (not boiling). Pour over chopped chocolate; rest 2 minutes.
10. Stir until smooth. Mix in butter and a pinch of salt if using.
11. Pour or spread ganache over the cooled cake. Let set 20–30 minutes before slicing.
Notes
No-alcohol swap: Use hot coffee for the deepest chocolate flavor, or use an alcohol-free stout/malt beverage.
No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar; rest 5 minutes.
For extra fudgy texture, don’t overbake—pull the cake when the center is just set.
Storage: Cover and keep at room temp 2 days or refrigerate up to 5 days.
Freeze: Wrap slices tightly and freeze up to 2 months; thaw overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Irish-inspired)
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg