Chocolate Stout Bundt Cake

Total Time:
2 hr
Prep:
30 min
Inactive:
30 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray
  • Unsweetened cocoa powder, for dusting
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup stout beer, such as Guinness
  • 12 ounces semisweet chocolate, chopped
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1/4 cup Mexican crema
  • Powdered sugar, for garnish
  • Fresh mint leaves, for garnish
Directions
  • Special equipment: 12-cup bundt pan

  • Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.

  • In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.

  • In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.

  • Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.

  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.

  • Cool the cake for 30 minutes in the pan and then invert onto a serving plate.

  • In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.


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    This recipe is featured in:

    The Kitchen