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Chocolate Stout Cake

Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate
Servings: 24

Equipment

  • 12 cup Bundt pan
  • Stand mixer with paddle beater

Ingredients

Cake

  • 1 cup stout I use Guiness
  • 2 sticks unsalted butter
  • ¾ cup dutch processed cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 2 large eggs room temperature
  • ⅔ cup sour cream room temperature

Ganache

  • 6 oz bittersweet chocolate
  • 3 oz heavy cream
  • 2 tbsp Irish whiskey

Instructions

  • Preheat oven to 350°. Butter and flour a 12-cup bundt pan, knocking out excess

Cake

  • Bring stout and butter to simmer on medium heat. Remove from heat once butter is melted. Whisk in cocoa powder off heat and set aside to cool slightly.
  • In a medium bowl, whisk together flour, sugar, baking soda and salt.
  • Using mixer, beat eggs and sour cream on low until smooth and fully incorporated. Slowly add chocolate mixture (pour down side of bowl) while continuing to beat on low. Scrape down bowl to make sure everything is uniformly combined.
  • Add flour mixture to egg and chocolate mixture and mix on low speed until well combined. Scrape down bowl and fold batter until combined.
  • Pour batter into prepared pan and bake in preheated oven until tester comes out clean, approximately 45 minutes.
  • Cool in pan on rack for 10 minutes, then turn out onto serving plate. Allow to cool completely.

Ganache

  • Combine chocolate and cream in a measuring cup. Microwave on low power 30 seconds at a time until chocolate is mostly melted. Stir to melt all chocolate. Add Irish whiskey and continue mixing until smooth.
  • Pour ganache slowly over the cake and allow to set for an hour before serving.