Festive foods take on new meaning when made with serious beer, like this moist chocolate cake made with a smartly crafted Imperial Stout.

Although the recipe might benefit from any high-octane stout, we went with Yeti Imperial Stout, an award-winning 9.5% ABV classic brewed by Great Divide Brewing Company in Denver, Colorado. Its deeply layered, roasty profile and rich dark chocolate, caramel and toffee tones really add something special.

The result is a dense, deeply chocolate cake with a roasted edge and just enough YETI character in the ganache.

So, let’s do this!

YETI Imperial Stout Chocolate Cake

Makes: One 9-inch two-layer cake
Prep: 30 minutes
Bake: 30–35 minutes

Ingredients

• 1 cup YETI Imperial Stout
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 2 teaspoons vanilla extract
• 4 ounces bittersweet chocolate, melted and slightly cooled

For the YETI chocolate ganache

• 10 ounces bittersweet or semisweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1/4 cup YETI Imperial Stout
• 1 tablespoon unsalted butter
• Pinch of salt

Directions

Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper and lightly grease the parchment.

Combine the YETI Imperial Stout and butter in a saucepan over medium heat. Warm until the butter has melted, then whisk in the cocoa powder until smooth. Remove from the heat and allow the mixture to cool slightly.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In another bowl, whisk the eggs, sour cream and vanilla until smooth. Slowly whisk in the stout mixture, followed by the melted chocolate.

Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix.

Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

Cool the cakes in their pans for about 15 minutes, then turn them onto wire racks and allow them to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until it is steaming but not boiling, then pour it over the chocolate. Let it sit for two minutes before stirring until smooth.

Stir in the YETI Imperial Stout, butter and a small pinch of salt. Allow the ganache to cool until it thickens enough to spread.

Place one cake layer on a serving plate and spread with a generous layer of ganache. Add the second layer and cover the top and sides with the remaining ganache.

Let the finished cake sit for about 30 minutes before slicing. And if there happens to be some YETI left in the can, you know what to do.

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