Chocolate. Beer. Cannabutter. While all of these three things are great on their own, as this recipe proves, they’re absolutely better together. These three ingredients come together in delicious harmony to create the flavor sensation that is cannabis chocolate stout cake with chocolate ganache icing.
While this cake is made with an assertive quarter-cup of cannabutter, the rich chocolate and malty beer flavors keep it from tasting too much like weed. It’s a genuinely tasty and highly decadent way to celebrate St. Patrick’s Day, but let’s be honest: you’ll love eating this cake any day time of year.
Cannabis chocolate stout cake
For the cake
For the topping
Pour the beer mixture into the melted chocolate mixture, stirring to combine. Whisk in the eggs, one at a time, making sure that there are no streaks of yolk in the mixture before adding the next. Pour the mixture into your prepared pan.
Makes 12 servings. Keep leftovers, well wrapped, in the refrigerator for up to 3 days, but serve the cake at room temperature.
Decarboxylate 3.5 grams of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.
A note on dosage
I “dosed” this recipe with 1 teaspoon of cannabutter per serving. The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter. For more tips on prooper dosage, visit this post.