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Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting_I’m on my way to New York right now to cook on The Today Show. I’d like to say that I’m cool enough to not think this is a big deal, but I’m not. I’m thrilled, and also a little nervous (significant nervousness is scheduled for the late 9am hour on Wednesday morning).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 2

Before I left on my journey across the country I wanted to leave you with this cake. It’s really easy, really rich and insanely good. A perfect cake to pair with a stout or even one of those black IPA’s I’ve become so found of.

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 8

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting


For The Cake

  • ½ cup butter chopped
  • 7 weight ounces 60% chocolate chopped
  • 1/3 cup stout
  • 1 ¼ cups granulated sugar
  • 3 whole eggs plus 2 yolks
  • ¾ cup cocoa powder
  • 2 tbs cornstarch

For the Frosting

  • 3 tbs butter softened
  • 8 ounces mascarpone
  • 3 cups powdered sugar
  • 2 tsp finely grated orange zest


  • Preheat oven to 375.
  • In the top of a double boiler over a simmering water add the chocolate and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted. Remove the top of the double boiler and place on a clean kitchen towel. Stir in the beer. Whisk in the sugar. Check to make sure the chocolate is room temperature or below, then whisk in the eggs and the yolks. Sprinkle the cocoa powder and the cornstarch over the chocolate, gently stir until combined.
  • Place a round of parchment paper inside a 10 inch spring form pan, rub the inside of the pan and the parchment paper with butter.
  • Pour the batter inside the prepared pan, smooth out into an even layer.
  • Bake for 35-40 minutes or until the top looks dry and the top is slightly springy, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a cake pan, refrigerate until cool, about 2 hours.
  • In the bowl of a stand mixer, add the butter and the mascarpone, beat until well combined. Add the powdered sugar and zest, mix until well combined. Frost the cake with the mascarpone frosting, chill until ready to serve. (Don’t be afraid to make this a day ahead of time, it’s better the next day).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 9


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Averie @ Averie Cooks May 14, 2013 um 1:17 am

It’s really easy, really rich and insanely good. = THAT’S my definition of a great cake! And I can see it almost looks like a super fudgy brownie. Mmm, look so good! Pinned!

And CONGRATS again on the Today Show!!!!!!


Tieghan May 14, 2013 um 5:04 am

Wow!! This cake looks insanely perfect! Easy, rich and my kind of cake!!

Huge congrats on the Today Show!! I am so excited for you!!


Bev @ Bev Cooks May 14, 2013 um 5:55 am

I just experienced the most glorious death.


Holly @ EatGreatBEGreat May 14, 2013 um 6:02 am

This cake sounds great! Love the fact that it’s flourless!


Kelly @ Hidden Fruits and Veggies May 14, 2013 um 6:37 am

This sounds crazy amazing! Congrats on the Today Show — that’s AMAZING!


Happy Valley Chow May 14, 2013 um 7:03 am

Oh my that looks incredible! Always love your recipes, great job 🙂

Happy Blogging!
Happy Valley Chow


Alayna @ Thyme Bombe May 14, 2013 um 7:21 am

Congrats on your TV gig! You’ll do great!

I love that you’ve taken the classic stout cake to a new place with this. Orange mascarpone frosting sounds like the perfect pairing. Huge orange chocolate fan here.


Gail May 14, 2013 um 7:43 am

Sounds delicious- how much mascarpone? Looking forward to the show!


Jackie May 14, 2013 um 8:34 am

So sorry! 8 ounces, one tub basically. Not sure how that got left out. I’ll fix it when I get home.


Michelle Collins May 14, 2013 um 10:30 am

I love the combination of chocolate and orange. This looks insanely delicious!


dervla May 14, 2013 um 9:01 pm

oh wow, can’t wait to see you on the Today Show!!! Yay for you.


ashley – baker by nature May 15, 2013 um 7:34 pm

So happy I got to see you while you were here, darling. And this cake… you know I want it. xx


Jackie May 16, 2013 um 3:09 pm

So glad I got to see you too! I had fun, even if it was a really quick trip.


Brooks May 17, 2013 um 4:34 pm

My word, Jackie. You’ve just given me license to pick up some stout for the weekend. You know, so I can have my beer and eat it too. Cheers!


Rachel Cooks May 20, 2013 um 5:47 am

This looks like such a winner! PS: You did awesome on the Today show!


claire @ the realistic nutritionist May 20, 2013 um 7:07 am

I can get behind this.


Curt de Koning May 31, 2013 um 12:51 pm

I love your dark beer and chocolate recipes! The one beer (well, two actually) that I continue to miss from your recipe selection is the Belgian quad (a very important dark beer category, IMHO) and the Belgian tripel. Have you ever thought about making something with Rochefort 10 or Tripel Karmeliet?


Jackie May 31, 2013 um 4:02 pm

I love Three Philosophers but have not found the right recipe yet. I’ll keep working on it!


Ryan June 4, 2013 um 1:01 pm

This sounds amazing! I am tempted to try it with a bourbon barrel aged stout and see how those flavors carry over. I love the toasty vanilla and coffee notes of a barrel aged stout and I think they would go great with the dark chocolate in this cake.

BTW, I’ve tried a few black IPAs (Back in Black-21st Amendment, Black Racer-Bear Republic, Wookey Jack-Firestone Walker) but have yet to find one that I really like. This is odd because I generally love what those three breweries do. Do you have any suggestions for black IPAs that go in a different direction than the three listed?


Jackie June 4, 2013 um 1:49 pm

I actually really like Black Racer. Have you tried Odell’s Mountain Standard? I think it’s season, opening in September. I haven’t tried Iniquity from Southern Tier because I have such a hard time finding it on the West Coast, but that looks great.


Maggie June 5, 2013 um 4:53 pm

I made this the other day and passed it along to many others and it was divine! Used No-Li (local Spokane brewery for me) chocolate stout. It was awesome and that frosting changed my life. I am hooked. It was super easy too!


Jackie June 5, 2013 um 8:11 pm

Yay! Maggs, I’m so glad you liked it!


Lisa Padgett November 26, 2015 um 9:40 am

In Denver, CO (high altitude) the cake burned slightly around the edges baking at 375 for 35 minutes. I’ll try lowering the temp to 350 and check at 25 minutes. Otherwise, a delicious and fairly easy recipe.


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