clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cannabis Chocolate Stout Cake

Cannabis Chocolate Stout Cake


This recipe is a decedent marriage of chocolate, beer and cannabis! Each of the three items is great, but the result when all three come together….. You can make this cake earlier in the day to serve at room temperature after dinner.


  • 1 12-ounce Bottle stout beer (or, use 12 ounces from a bigger bottle and drink the rest, yo)
  • ½ Cup Light brown sugar, packed
  • ¼ Teaspoon salt
  • 1/4 cup Cannabutter
  • ¼ cup Butter
  • 4 bars (3.5 ounces each) 70 percent cacao bittersweet chocolate, coarsely chopped
  • 6 eggs at room temperature
  • 1 bar 3.5 ounces 70 percent cacao bittersweet chocolate, coarsely chopped
  • ½ cup Whipping cream
  • ¾ cup Nuts, chocolate shavings or other garnish of your choice (optional)


  1. Place two racks in the middle of your oven. Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9-inch springform pan and line the bottom with parchment paper. If you have any doubts at all about how airtight your springform pan is, line the outside of the pan with several layers of tightly wrapped foil.
  2. In a medium saucepan, combine the beer and light brown sugar. Heat on medium-high, stirring occasionally, until the mixture comes to a low boil; reduce heat to simmer until mixture has reduced to about 8 ounces  of liquid, about 20 minutes. Remove from heat, and stir in the salt. Set mixture aside.
  3. In a double boiler or large, heatproof bowl set atop a saucepan of simmering water, melt together the cannabutter, butter, and the chocolate over medium-low heat. Once melted, remove the bowl from the saucepan and transfer to a work surface.
  4. Pour beer mixture into the melted chocolate mixture, stirring to combine. Whisk in eggs, one at a time, making sure that there are no streaks of yolk in the mixture before adding the next. Pour mixture into your prepared pan.
  5. Fill a large roasting pan half full of water. Place this pan on the lower oven rack; place the cake on the upper rack. Bake for 45-50 minutes, or until the cake has just the slightest jiggle in the middle. Remove from the oven, and let cool completely (don’t forget to remove the pan of water, too). Run a knife along the edges of the pan to loosen the cake before removing the springform sides.