Chocolate Stout Bundt Cake

Baking this cake was somewhat a departure for me because I’m not a huge fan of super dark beer. However, it was a project for one of my classes and a group of friends who drink stout religiously that inspired me to give it a whirl.

Truth be told, I actually baked two versions of this cake. The first one was for my Chatham University Food Studies class project. It was a towering two-layer cake with cream cheese frosting and a chocolate ganache drizzled along the edges. The second was this much more reasonably sized, but equally rich, bundt cake.

It can be extremely difficult to maintain a moist texture for a from scratch chocolate cake. I can honestly say it does not disappoint. If I had a list of the most delicious cakes ever, this would be one of them.

Chocolate Stout Bundt Cake

1 cup Guinness stout beer
1 cup (2 sticks) butter, unsalted
3/4 cup unsweetened Dutch-process cocoa powder
2 cups all purpose flour
2 cups sugar
1 ½ tsp. baking soda
¾ tsp. salt
2 eggs
2/3 cup sour cream


Preheat oven to 350°F. Coat the inside of a bundt pan with cooking spray. I used spray that contains flour in it. Make sure to coat all the angles of the pan.

Bring the Guinness beer and butter to a low simmer over medium heat in a large saucepan. Add the cocoa powder and whisk until mixture is smooth. Allow to cool slightly.

In a separate mixing bowl, whisk flour, sugar, baking soda, and 3/4 teaspoon salt until well blended. Set aside.

Add eggs and sour cream to a stand mixer and blend on low until well combined. With the mixture running on low, slowly pour the Guinness liquid to the egg mixture until just combined. With the mixture still on low, slowly add the flour mixture to the liquid. Increase the speed slightly and beat until the batter will well combined. Pour batter into prepared bundt pan. Bake at 350 degrees for 30-35 minutes or until a cake tester inserted into center comes out clean. Allow the cake to cook in the pan for 20-30 minutes. Remove the cake from the pan and transfer the cake to the rack and allow to cool completely.


4 oz. semi-sweet chocolate, not chips
4-6 Tbl. heavy cream

Place a small heat-safe bowl over a small pan of simmering water to create a double boiler. Chop the chocolate into small pieces. Add to the bowl with the 4 Tbl. heavy cream. Continue to add cream until the ganache is pourable. Drizzle over top of the cooled cake.

Adapted from the Smitten Kitchen via Bon Appetit

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