Chocolate Stout Bundt Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 600
- Total Fat
- 32
- Saturated Fat
- 18
- Carbohydrates
- 76
- Dietary Fiber
- 2
- Sugar
- 52
- Protein
- 6
- Cholesterol
- 104
- Sodium
- 215
- Total: 1 hr 45 min
- Active: 30 min
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.