cocoa-infused stout dessert cake

Decadent Chocolate Stout Bundt Cake

Inspired by the artistry of the Barrington Brewery in Great Barrington, MA, this exquisite chocolate stout bundt cake has been adapted for simplicity and delight. Following valuable feedback, we've refined the original recipe to fit perfectly into a bundt pan, transforming it into a moist and luscious dessert topped with a rich ganache.

Cooking Time

Preparation Time: 30 minutes

Baking Time: 35 minutes

Ingredients

• 1 cup (235 ml) stout beer (like Guinness)
• 1 cup (2 sticks, 8 ounces or 230 grams) unsalted butter
• 3/4 cup (65 grams) unsweetened cocoa powder (Dutch-process recommended)
• 2 cups (230 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup (160 grams) sour cream
• 6 ounces (170 grams) semi-sweet chocolate chips
• 6 tablespoons (90 ml) heavy cream
• 3/4 teaspoon instant coffee granules

Instructions for Baking

Begin by preheating your oven to 350°F (175°C). Generously grease a bundt pan, ensuring to cover all nooks to prevent sticking—some even prefer brushing it with melted butter for extra precaution!

In a large saucepan over medium heat, combine the stout and butter, bringing them to a gentle simmer. Whisk in the cocoa powder until smooth and set aside to cool slightly.

In a mixing bowl, blend the flour, sugar, baking soda, and salt. In a separate bowl, use an electric mixer to beat the eggs and sour cream together. Gradually add the stout mixture to the egg mixture, combining thoroughly. Next, add the dry ingredients and mix at a low speed, just until combined. Gently fold the batter with a rubber spatula until no flour streaks remain.

Pour the batter into the prepared bundt pan and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan completely before inverting it onto a wire rack for ganache drizzling.

Rich Ganache Topping

For the delectable ganache, melt the chocolate, heavy cream, and coffee granules using a double boiler over simmering water. Stir occasionally until the mixture is smooth and warm, then generously drizzle it over your cooled cake for an indulgent finish.

Note: Based on feedback, it's recommended to let the cake cool completely in the pan before removing it to ensure it releases effortlessly.