Last night, I had the pleasure of collaborating with the team at First State Brewing for a beer dinner celebrating the depth, flavor, and creativity that fermentation brings to the plate – and the glass.
One of the standout courses was a dessert that pushed past tradition into something textural, playful, and boldly flavored: chocolate stout cake, torn into rustic pieces, paired with bitter-sweet beer syrup, chocolate mousse, bright blueberry coulis, fresh blueberries, crunchy cocoa nibs, and a crisp brown sugar – tonka bean tuile.
The blueberries – both whole and in coulis form – were sourced from Bennett Orchards in Frankford, Delaware, known for pristine, hand-picked fruit. Their natural sweetness played beautifully against the roasted depth of the stout and richness of the chocolate.
Instead of slicing the cake into neat squares, I chose to tear it into chunks – a modern plating technique that creates visual interest and encourages interactive eating. The jagged edges make the plate feel alive. Every bite becomes a chance to explore: a swipe through mousse, a drag through coulis, a crunch of tuile.
Below is a scaled-down version of the cake to make at home. Serve it simply with whipped cream – or tear it into “chocolate rocks” and plate it up with ganache, fruit, or a malty beer syrup of your own.
RECIPE
Chocolate Stout Cake for Four
Yield: One 8×8 pan or small loaf pan (4 – 6 portions)
Bake time: 30 – 35 minutes
Serve: Warm, room temp, or chilled and torn
Ingredients:
• 125 g all-purpose flour (1 cup)
• 125 g granulated sugar (⅝ cup)
• 25 g unsweetened cocoa powder (¼ cup)
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp kosher salt
• 1 large egg
• 60 ml neutral oil (¼ cup)
• 120 ml buttermilk (½ cup)
• 175 ml stout beer (¾ cup), room temp
• 1 tsp vanilla extract
Instructions:
Preheat oven to 325°F. Grease and line an 8×8 pan or loaf pan.
In a mixing bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together egg, oil, buttermilk, stout, and vanilla.
Pour wet into dry and mix until just combined. Do not overmix.
Pour into prepared pan and bake 30 – 35 minutes, or until a toothpick comes out with a few moist crumbs.
Let cool. Slice or tear into rustic pieces to serve.
Feeling adventurous? Serve it with a quick stout syrup (just reduce stout with sugar and a splash of cold brew), or build a full dessert plate with mousse, fruit, and something crisp. It’s a humble cake made for bold company – even better with fruit from a local farm.
