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Lakefront Brewery’s Chocolate Fuel Café Stout Cake


Lakefront Brewery’s head chef, Kristine Hueneke, uses three different types of chocolate for this cake, which uses their Fuel Café Stout beer. Although there is no flour in this cake, it is not gluten-free because of the beer.

Serves 8


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  • ½ cup Fuel Café Stout or similar chocolate coffee-flavored stout
  • 9 ounces bittersweet chocolate (55% to 60% cocao) (about 1 ½ cups)
  • 3 ounces extra bitter chocolate (80% cocao) (about ½ cup)
  • ¼ cup sifted unsweetened cocoa powder
  • 6 large eggs, room temperature
  • ¾ cup sugar
  • 6 tablespoons (¾ stick) unsalted butter, cut into ½-inch cubes, room temperature
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • Raspberry sauce or fresh berries and whipped cream


  1. Preheat oven to 325 degrees. Coat side and bottom of a 9-inch round springform cake pan with vegetable oil spray. Cut a circle of parchment paper to fit bottom of pan. Place parchment round in pan, and set pan on a baking sheet pan.
  2. In a saucepot, combine beer and the two types of chocolate. Heat over medium-low heat until chocolate is melted, stirring constantly. Once melted, add cocoa powder and stir to combine. Set aside to cool 20 minutes.
  3. Place eggs and sugar into bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until eggs have tripled in volume, about 4 to 5 minutes.
  4. Turn speed to low and slowly add chocolate-beer mixture, scraping side of bowl with a spatula.
  5. With mixer still on low, add the room-temperature butter, the salt and vanilla. Note that it is important that the butter be soft and at room temperature but not melted. Melted butter will affect the cake consistency. Mix until smooth.
  6. Pour batter into prepared pan. Bake on middle rack of preheated oven 30 minutes or until a toothpick comes out with only a few crumbs attached. Remove from oven and let cake rest 20 minutes.
  7. Remove ring from springform. Use a small metal spatula to remove bottom part of pan. Place on a cake plate and dust with powdered sugar. Serve with raspberry sauce or berries and whipped cream.

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