Tessa’s Recipe Rundown
Taste: You can’t really taste the beer, it just gives the cake a nice slightly nutty richness that compliments the chocolate and cuts the sweetness.
Texture: The cake is almost like a brownie. It is ridiculously moist and rich.
Ease: Very easy. Took about 15 minutes to prep.
Why You’ll Love This Recipe: The perfect easy, crowd-pleasing cake for entertaining.
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I remembered this recipe when I was trying to think of ways to use the Guinness leftover from this Slow-Cooker Steak & Guinness Pie recipe. I’m glad I remembered.
This cake is everything a chocolate cake should be, but usually isn’t.
This cake recipe has real chocolate flavor, not just artificial sweetness. It’s moist and rich without being dense. It takes just 15-20 minutes to prepare and the ganache topping couldn’t be easier.
The beer in this cake makes it perfect for the Super Bowl or St. Patrick’s Day. The simplicity and gorgeousness makes it perfect for any type of entertaining or when you’re asked to bring dessert.
More Recipes You’ll Love:
- Chocolate Bundt Cake (rich & decadent cake without the beer!)
- Chocolate Stout Cheesecake Bars
- Guinness Chocolate Cake with Irish Buttercream
- Peppermint Mocha Bundt Cake
- Tiramisu
Chocolate Stout Bundt Cake
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Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 2 1/2 cups all-purpose 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
- Heat oven to 350 degrees F. Butter a 12-cup nonstick Bundt pan. In a medium bowl combine flour, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
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A cake that's almost like a brownie is my kind of cake. LOVE this, Tessa!
Another chocolatey goodness dessert.
I was looking for a good recipe to make in my new bundt pan! This looks like it.
Love the recipe…Looks chocolatey. The ingredients are easy to obtain. I'll try and let you know how I fared. Hugs!
Chocolate stout cake is one of my very favorite treats! I made a different recipe a while back, but I'll probably need to test this one too 🙂
Looks delish! You should get a pin it button for your page.?
This cake has all the right ingredients: chocolate for me, beer for my hubby! I must try this recipe!!! :))
spending calories like money is the best idea ever. there aren't many places that have desserts that rival homemade, especially with cakes like this!
Lovely post and stunning photo – it makes me want to rush out and get all the ingredients to make the cake right now!
This looks amazing!! I love bundt cakes (they really are easy to make) and the addition of beer is genius 😀