Paula Deen Chocolate Stout Cake

Paula Deen Chocolate Stout Cake is a flourless chocolate cake made with Irish stout beer, semisweet chocolate, butter, eggs, and sugar. It bakes in about an hour and serves 8 to 10 people. Bring it to a holiday dinner or dinner party when you need a dessert that looks impressive but only takes six ingredients.

The chocolate has to cool down before you fold in the eggs. If it goes in hot, the eggs scramble and the batter turns grainy instead of smooth. Paula melts the chocolate with butter and stout over medium heat, then sets it aside. That cooling step is the whole difference between a fudgy slice and a ruined batch.

Use a springform pan lined with parchment so the cake releases clean. Let it cool completely in the pan before removing it. The center will look underdone at 55 minutes, but it firms up as it cools. A dusting of powdered sugar is all the finish it needs.

Paula Deen Chocolate Stout Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

565

kcal

A dense, fudgy flourless cake with deep malty flavor from Irish stout beer. Melted semisweet chocolate and butter fold into whipped eggs and sugar, then bake in a springform pan until set. Finished with a simple dusting of powdered sugar.

Ingredients

• 1 lb chopped semisweet chocolate
  

• 1 stick unsalted butter
  

• 1/4 cup room temperature Irish Stout beer
  

• 7 large eggs
  

• 1 cup granulated sugar
  

• for dusting powdered sugar

Directions

• Prepare the pan: Preheat the oven to 350 °F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Adjust oven racks to center of the oven.
• Melt the chocolate: Add the chocolate, butter and beer to a medium size saucepan over medium heat. Stir with a rubber spatula until the chocolate is melted and smooth. Remove from heat to cool.
• Mix and bake: Add eggs and sugar to a bowl of a standing mixer. Beat until thick and pale yellow, about 5 minutes. Fold the egg mixture into the cooled chocolate in two additions. Place spring form pan on a sheet tray and add batter. Bake for 55 minutes, rotating halfway through baking time. Cool completely in the pan.
• Finish: Serve dusted with powdered sugar.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different beer instead of Irish stout?

Stout gives the cake a deep, malty flavor without actually tasting like beer. A porter works as a substitute since it has a similar body. Lighter beers like lagers add almost nothing to the chocolate. Stick with something dark for the best result.

How do I know when the cake is done if the center still jiggles?

The edges will pull away from the pan and the top will look set, but a slight jiggle in the center is normal for a flourless cake. It firms up as it cools to room temperature. Overbaking dries it out and cracks the top.

How long does this cake keep?

Covered at room temperature, it stays good for about 2 days. Wrapped tightly and refrigerated, it lasts up to 5 days. Bring it back to room temperature before serving so the texture softens up again.

Can I make this cake ahead of time?

It is actually better the next day because the chocolate flavor deepens overnight. Bake it, cool it completely in the pan, then cover and leave it at room temperature. Dust with powdered sugar right before you serve it.

Why is there no flour in this cake?

Paula skips flour entirely and lets the chocolate and eggs handle the structure. The result is denser and fudgier than a standard chocolate cake. If you need a gluten-free dessert, this recipe already qualifies without any changes.