Chocolate Guinness Stout Cake with Chocolate Ganache
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
This Chocolate Guinness Bundt Cake is a chocoholic's dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn't your ordinary chocolate cake!
  • 2 sticks (1 cup) unsalted butter, softened
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup stout beer (such as Guinness, or you may use a porter)
  • ¾ cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ cup hot heavy cream
  1. Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
  3. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
  4. In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.
Recipe by The Domestic Rebel at