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Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake is perfect for entertaining! Moist, rich, with a delicious chocolate ganache oozing down the sides. YUM. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for pan
  • 2 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup stout beer (such as Guinness)
  • 12 ounces semisweet chocolate, chopped
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

Instructions

    Cup of Yum
  1. Heat oven to 350 degrees F. Butter a 12-cup nonstick Bundt pan. In a medium bowl combine flour, baking soda, and salt.
  2. In a small saucepan heat butter and beer over medium heat, stirring, until butter is melted. Remove from heat and add 8 ounces of the chocolate, stirring until smooth.
  3. Using an electric mixer and a large bowl, beat the eggs and sugars on medium-high speed until fluffy. Beat in chocolate mixture and sour cream. Reduce speed to low and gradually mix in flour. Don't overmix.
  4. Pour batter into prepared pan and bake 45-55 minutes, or until a toothpick comes out with a few moist crumbs. Let cool 30 minutes in pan then invert onto a wire rack to cool completely.
  5. In a small saucepan bring the cream just to a boil. Off heat add the remaining 4 ounces of chocolate and let sit for 5 minutes. Stir until smooth then drizzle over cooled cake. Cake can be made and glazed up to 1 day in advance. Cover loosely and store at room temperature.

Notes

  • From Real Simple December 2010