When it comes to chocolate desserts, not all cakes are created equal. Some are too sweet, some too dry, and some just don’t deliver that deep chocolate punch we crave. Enter the Ultimate Chocolate Cake — a rich, moist, layered beauty that combines stout beer, espresso powder, and dark chocolate for unbeatable depth of flavor.
This cake is more than just a sweet treat. The stout beer enhances the cocoa, mayonnaise adds creaminess and extra moisture, and chopped dark chocolate gives every bite a fudgy surprise. Topped with a silky chocolate buttercream and decorated with fresh fruit (if you like), this cake is perfect for birthdays, celebrations, or any time you want a show-stopping dessert.
If you’ve been searching for a decadent chocolate cake recipe, this is the one.
Ingredients
Here’s what you’ll need to create the ultimate indulgence:
For the Cake
1 ½ cups all-purpose flour – the foundation of the batter
1 cup Dutch-processed cocoa powder – rich chocolate flavor
1 teaspoon salt – balances sweetness
1 ½ teaspoons baking soda – for lift and structure
½ teaspoon baking powder – adds lightness
1 ½ cups stout beer – deepens chocolate flavor
1 tablespoon vanilla extract – warmth and aroma
1 tablespoon espresso powder – intensifies chocolate notes
1 cup unsalted butter, softened – creates a rich crumb
1 ½ cups granulated sugar – sweetness and structure
3 large eggs – bind ingredients together
½ cup mayonnaise – extra moistness and tenderness
4 oz dark chocolate, chopped – fudgy bursts in every bite
For the Buttercream
1 ½ cups unsalted butter, softened – creamy base
1 tablespoon vanilla extract – adds depth
½ cup Dutch-processed cocoa powder – rich chocolate flavor
5 cups powdered sugar – sweetens and stabilizes
2–3 tablespoons milk – for spreadable consistency
Optional: Fresh fruit for decorating
Step-by-Step Instructions
- Preheat and Prepare Pans
Set oven to 325°F (160°C). Grease and line three 8-inch round cake pans with parchment paper. This ensures your cakes release cleanly.
- Mix Dry Ingredients
Sift together flour, cocoa powder, salt, baking soda, and baking powder. Sifting not only removes lumps but also helps with a lighter texture.
- Mix Wet Ingredients
Whisk together stout beer, vanilla extract, and espresso powder in a large measuring cup. The beer’s carbonation works with the leavening agents for lift, while the espresso sharpens the cocoa flavor.
- Cream Butter and Sugar
In a large bowl, beat the butter and sugar for about 5 minutes until pale and fluffy. This step traps air, helping the cake rise.
- Add Eggs and Mayo
Add eggs one at a time, beating after each until smooth. Stir in mayonnaise — the secret ingredient for a moist cake crumb.
- Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and stout mixture in three additions each, beginning and ending with dry ingredients. Mix until just combined — overmixing can make the cake tough.
- Fold in Dark Chocolate
Gently fold chopped chocolate into the batter with a spatula for pockets of fudgy richness.
- Bake the Cakes
Divide batter evenly among prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely
Cool cakes in their pans for 10–15 minutes, then turn out onto a wire rack. Remove parchment and let them cool fully before frosting.
- Make the Buttercream
Beat softened butter and vanilla until creamy. Gradually add cocoa powder and powdered sugar. Add milk, one tablespoon at a time, until light and fluffy.
- Assemble and Decorate
Place one cake layer on a plate, spread with buttercream, and repeat with remaining layers. Frost the outside of the cake and decorate with fresh fruit if desired.
- Slice and Enjoy
Cut generous slices and serve with a tall glass of milk or a hot coffee for the ultimate chocolate indulgence.
Why This Recipe Works
Stout beer deepens the chocolate flavor without making the cake taste like beer.
Espresso powder enhances the cocoa, making the cake taste more chocolatey.
Mayonnaise may sound unusual, but it adds moisture and keeps the cake tender.
Dark chocolate pieces melt into the batter for extra fudgy richness.
Dutch-processed cocoa gives a smoother, richer chocolate flavor.
Together, these ingredients create a moist chocolate cake that’s truly unforgettable.
Baking Tips and Variations
Beer substitute: If you prefer not to use beer, replace it with strong brewed coffee for a similar depth of flavor.
Different pans: This recipe works in two 9-inch pans or even a sheet pan; adjust baking time accordingly.
Flavor twist: Add a teaspoon of cinnamon or a splash of bourbon to the batter for a unique variation.
Buttercream swap: Try cream cheese frosting if you like tangier contrast to the rich cake.
Storage and Serving Suggestions
Room temperature: Store covered for up to 3 days.
Refrigerator: Keeps well for up to 5 days (bring to room temp before serving).
Freezer: Wrap cake layers individually in plastic and foil, freeze for up to 3 months. Frost after thawing for best results.
This cake pairs beautifully with fresh raspberries, strawberries, or even a drizzle of salted caramel sauce. For a lighter pairing, try it with my [Classic Vanilla Bean Panna Cotta] recipe.
FAQs
- Can I skip the stout beer?
Yes, you can use brewed coffee or even hot water. But the stout adds depth that makes this recipe shine. - Why add mayonnaise to cake?
Mayonnaise is made of eggs and oil — both common cake ingredients. It keeps the cake extra moist and adds richness without altering the flavor. - Can I make this ahead of time?
Definitely. Bake the layers a day ahead, wrap well, and frost the next day. The flavor often deepens after resting. - Can I make cupcakes instead?
Yes! This batter makes about 24 cupcakes. Bake at 325°F for 18–22 minutes.
This Ultimate Chocolate Cake lives up to its name. With layers of rich cocoa, fudgy chocolate pieces, and a silky buttercream, this cake is the definition of indulgence. Whether you’re celebrating a special event or simply craving a decadent dessert, this recipe delivers every time.
Bake it once, and it just might become your go-to chocolate cake recipe for life.