Gluten Free Chocolate Stout Cake
A perfect recipe to celebrate St. Patrick's Day!
Average Rating:
5 / 5, 0 votes

Servings: 8 - 10
Prep Time: 60 - 90 Minutes
Bake/Cook Time: 25 - 45 Minutes


Chocolate Stout Cake
2 6” layers of gluten free chocolate stout cake, sliced in half
1 recipe Chocolate Ganache
1/2 recipe Chocolate Cheesecake Frosting


2 sticks (8 oz) Unsalted butter, softened
3/4 cup (2.5 oz) Dutch Process Cocoa Powder
1 1/2 cups (7.75 oz) Authentic Foods Multi-Blend Flour
2 cups (14.75 oz) granulated sugar
1.5 tsp baking soda
3/4 tsp salt
2 eggs, at room temperature
2/3 cup (5.5 oz) sour cream, at room temperature
1 cup Gluten Free Stout Beer (such as Green’s Gluten Free Stout Beer)

Chocolate Ganache
1 lb bittersweet chocolate, chopped
2 cups heavy cream
2 tbsp butter, softened
pinch of salt

Chocolate Cheesecake Frosting
2 sticks (8 oz) butter, softened
8 oz cream cheese, softened
14 oz – 1lb powdered sugar, sifted
pinch of salt
1.5 tsp vanilla extract
1/4 cup cooled Chocolate ganache


Chocolate Stout Cake
Place the first layer on a cake board.  Put some chocolate ganache in a small piping bag and pipe a line of chocolate ganache along the rim of the cake.  Now, place your desired amount of chocolate cheesecake frosting in the center of the cake and spread it so the cake is evenly coated with frosting. Repeat with the next three layers.  Now, cover the cake in rest of the chocolate ganache, decorate and enjoy!  It is best served right away or a couple hours out of the refrigerator so the frosting and ganache is at room temperature. 


With this recipe, you can make either one bundt cake or 2 6” cake layers with about 6 cupcakes.  Before you get started, butter and flour the cake pans you are going to use.  Also, preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, combine the cocoa powder, Multi-Blend Flour, granulated sugar, baking soda and salt.  Mix until combined.  In another bowl, combine the eggs, sour cream and beer.  In the bowl of an electric mixer, beat the butter at medium speed, until light and fluffy.  Then add half of the dry ingredients; mix until combined; followed by half of the wet ingredients.  At medium-high speed, beat the batter for 3 to 5 minutes until the mixture is very light and fluffy.  Then, slowly add in the dry ingredients and mix until combined; followed by the wet ingredients. 

If you’re using a bundt pan, pour all of the cake batter into the pan.  Then bake the cake for 45 – 55 minutes, or until a toothpick comes out clean.  If you are using 6” cake pans, pour the batter into each cake pan, half of the way to the top; reserve the rest of the batter for cupcakes.  Then bake for 25 – 30 minutes, until a toothpick comes out clean from the center of the cakes.

Chocolate Ganache
Place the chocolate in a medium size bowl.  Place the cream in a small saucepan, and heat just until it begins to boil.  Pour the cream over the chocolate and let it sit for 2 to 3 minutes.  Add some salt.  Then, use a heatproof spatula and stir the chocolate/cream mixture until the chocolate and cream is completely combined there are no lumps.  Then break the butter up into small pieces and mix it into the chocolate ganache (adding butter to the chocolate ganache gives the ganache a better mouthfeel when you eat it).  Let the ganache cool in the fridge for about an hour before spreading it on the cake.

Chocolate Cheesecake Frosting
In the bowl of an electric mixer, beat the butter until it is light and fluffy.  With the mixer on medium speed, slowly add the cream cheese, a bit at a time until the butter and cream cheese are fully combined.  Then add the salt, vanilla extract and Chocolate Ganache and mix at medium speed until combined.  Now add as much powdered sugar as you’d like, bit by bit, to your desired sweetness.

Authentic Foods on Facebook