Trevor is a real guy’s guy (despite the fact he’s surrounded by women).

He likes to roam around in the woods, hunt, fish, grow excessive amounts of facial hair and, of course, drink beer. So what do you make for a manly man on Father’s Day? Chocolate cake, of course.

This isn’t just a typical chocolate cake though. Instead of the usual sour cream or vegetable oil to moisten the cake, this kind (originally found in Bon Appetit magazine) uses beer and coffee. The different ingredients give the chocolate a deeper flavor while keeping the cake nice and moist. For an even deeper chocolate flavor, you can use a chocolate or coffee stout, but I stuck with our traditional Guinness.

I’m really late to the stout-drinking party. In the last year or so I’ve become a huge fan of darker beers. I love the fact that I have a beer, and its heartiness fills me up (unlike those really light brews).

Note: This recipe makes a crazy amount of frosting. I really piled it on there and was still left with quite a bit leftover. Keep it in the freezer for an in-case-of-emergency chocolate frosting stash. I didn’t change anything about the recipe except to let Hadley add sprinkles at the end. That’s how every recipe would end if I let her.

Read on for the recipe.


Guinness Chocolate Cake

  • Servings: 12
  • Difficulty: medium
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FOR THE CAKE:

  • 3 oz. unsweetened chocolate, chopped
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 14 tablespoons salted butter, room temperature
  • 1 1/4 cups plus 3 tablespoons sugar
  • 3 large eggs, separated
  • 3/4 cup chocolate stout, regular stout or porter
  • 2/3 cup strong brewed coffee, room temperature

FOR THE FROSTING:

  • 1 pound bittersweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 1 tsp. instant espresso powder

Instructions:

CAKE
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

FROSTING

Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using a serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.