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Flourless cakes are the bomb.

Towering Flourless Chocolate Stout Cakes-7

And no, I am not going all no carb on you.

Trust me that could never happen at our house. I am pretty sure we consume a whole loaf of whole grain bread every morning. Oh, and then there’s Kai and his bagels. The kid loves bagels. There are definitely days when he eat Einstein’s sesame seed bagels for breakfast, lunch and dinner.

No, I am not kidding.

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But really, who knew that flourless cakes (cakes, cupcakes, whatever) could be so, well heavenly?

Yeah, I said heavenly.

It is the perfect word for these.

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Ok, wait. I know I say this about lots of things all the time, but I truly mean it, I do. But these, these are a chocolate lovers dream.

How do I know?

I sent one my mom’s way. The ultimate chocoholic. Remember, she drinks hot chocolate for breakfasts instead of coffee (except she drinks it by the half-gallon).

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Actually, she sort of just stole one. I had asked her to help me with a shot I wanted to get that needed four hands, not just two. I was explaining to her what I wanted to achieve and I look over and she’s got one is her mouth. Full on, cake in her face. Whipped cream on her nose and a look in her eyes that could only mean one thing.

She swallowed and said “Those are heavenly.” In a slow calm voice, that made you know she meant it. Really meant it. And that is why I love to cook. Reactions like that. They make my day.

They are pretty simple. Basically just eggs, chocolate, beer (Yup! Beer!), butter and some more chocolate. The chocolate swirled whipped cream is the perfect complement to the rich chocolate cake. It’s so good.

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Towering Flourless Chocolate Stout Cakes

Prep Time 30 minutes
Cook Time 20 minutes
Rest 10 minutes
Total Time 1 hour
Servings: 18 cakes
Calories Per Serving: 503 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


For the cakes

  • 2 1/2 pieces sticks unsalted butter cut into and softened to room temp
  • 6 ounces bittersweet chocolate chopped
  • 6 ounces unsweetened chocolate chopped
  • 6 large eggs
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup stout beer or you can also use coffee such as Guinness
  • 2 teaspoon vanilla extract divided

Chocolate Swirled Whipped Cream

  • 2 cups heavy whipping cream cold
  • 1 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown rice syrup or light corn syrup
  • melted semi-sweet or bitter sweet chocolate for drizzling


  • To make the cakes: Preheat the oven to 325 degrees F. Line two cupcake pans with 18 cupcake liners.
  • Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan. (This can also be done in the microwave on 30 second intervals, stirring every time until melted.)
  • Put the eggs, sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes. (you can also use a hand mixer for this)
  • Meanwhile, bring the beer and 1 teaspoon vanilla to a low boil in a saucepan. Reduce the mixer speed to low and beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter and remaining 1 teaspoon vanilla until incorporated.
  • Pour the batter into the prepared cupcake liners, filling about 3/4 of the way full. Bake about 15-20 minutes, until the tops are just set and no longer jiggle. Cool in the pan for five minutes and then move to a wire rack to cool. Let cool completely.
  • While the cakes cool make the chocolate swirled whipped cream. Microwave the chocolate, butter and brown rice syrup (or corn syrup) in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
  • In a large bowl add the cold cream and whip until stiff peaks are just about to form (about 3-5 minutes). Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Gently fold in the melted chocolate so it looks swirled.
  • Using an ice cream scoop, scoop the whipped cream onto each cake and then drizzle with melted chocolate.
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Towering Flourless Chocolate Stout Cakes-10

It’s Friday and these cakes deserve a little Irish dance!


Shared with: Inside BruCru LifeLil LunaChef In TrainingBuns In my Oven, Foodie Friday Friends, Tidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberryChef In Training

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  1. Tieghan, you list in the ingredients
    2 1/2 sticks unsalted butter. I am using Kerrygold butter which comes in an 8 oz block. How many ounces of butter would I need, 10 oz (20 Tbsp)?

    1. Hi Janet,
      Each stick of butter contains 4 ounces, so you would need 10 ounces. I hope you love this recipe! xx

  2. 5 stars
    These are amazing! Not too sweet, and so delicious! My family loved them! Will definitely make them again. (I added a bit of cinnamon to the recipe – but I love cinnamon and chocolate!) Thanks! (Oh, and I fell in love with 3/4 of a can of leftover stout beer! Bonus!)

  3. Can I use the microwave for all the double boiler steps? Starting this today and just realized I don’t have the right pot

    1. Yes! A microwave will work great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. These look delicious! How far in advance can the various parts be made & how should it be stored? I’d obviously assemble it right before serving :).

    1. Hi! You can make the cakes a day in advance, that works great!! Hope you love the cakes and let me know if you have any other questions!


  5. Can these (flourless chocolate stout cakes) be made a day in advance? Should they be stored in the fridge or in an air tight container on the counter?

  6. Hey there! Thanks for this wonderful recipe. I will be making these into a cake. What size of cake pan and baking time would you suggest pls? Cheers and keep the good recipes coming!

    1. Hmm… I would suggest a normal 8 inch pan and as for the time I am not sure, maybe 30 minutes. You are going to just have to keep checking.

      Thank you so much and I hope you love these!!

  7. This looks AMAZING! I want some now! Pinned! Thanks so much for linking up to Two Cup Tuesday at Pint Sized Baker. I look forward to coming back on Monday Night!