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Chocolate Stout Bundt Cake Recipe

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This recipe for Chocolate Stout Bundt Cake, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Huschle
Added: Wednesday, October 31, 2007


1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream

For Ganache topping
6 oz semisweet chocolate chips
6 tbs heavy cream
white chocolate chips for decoration

Preheat oven to 350. Butter a bundt pan. Bring stout and butter to simmer in large saucepan over medium heat. Add cocoa powder, and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, blend eggs and sour cream in another larger bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until center is set, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.

Melt the chocolate and cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the cooled cake. Top with white chocolate chips.

Personal Notes:
Personal Notes:
Adapted from an original recipe from the Barrington Brewery in Great Barrington, MA. I have been to the Guinness brewery in Dublin ( with my brother and I think we spent like 8 hours there!) and stout tastes like chocolate-so this is a perfect pairing! Note:This recipe includes both fat and booze.




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