Chocolate Guinness Stout Cake with Chocolate Ganache
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!
Servings: 10 -12
Ingredients
- FOR THE CAKE:
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 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
- FOR GANACHE:
- 3/4 cup dark chocolate chips you may substitute with semi-sweet
- 1/2 cup hot heavy cream
Instructions
- 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.
- 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 1/2 cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
- 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.
- 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.