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4.67 from 3 votes

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!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert, Irish
Servings: 10 -12
Author: Hayley Parker, The Domestic Rebel


  • 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
  • 3/4 cup dark chocolate chips you may substitute with semi-sweet
  • 1/2 cup hot heavy cream


  • 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.