Ingredients
– 1 ½ cups all-purpose flour provides structure and texture
– ¾ cup unsweetened cocoa powder delivers intense chocolate flavor
– 1 cup dark stout beer adds moisture and enhances the chocolate’s depth
– 1 cup granulated sugar balances bitterness with sweetness
– ½ cup vegetable oil keeps the cake moist and tender
– 2 large eggs bind ingredients together and add richness
– 1 teaspoon baking soda leavens the cake for a light crumb
– ½ teaspoon salt enhances flavor
– Stout beer (such as a chocolate porter) as specified in the original details
– Unsalted butter used in heating with stout
– Unsweetened cocoa powder (Dutch-process recommended) for the mixture
– All-purpose flour as above
– Sugar as above
– Baking soda as above
– Salt as above
– Eggs as above
– Greek yogurt or sour cream helps with moisture and richness
– Heavy cream for the glaze
– Dark chocolate (chips or chopped) main component of the ganache
– Optional whiskey or vanilla extract adds flavor if desired
Instructions
1-First Step: Preheat your oven to 350°F (175°C) and grease a bundt pan to ensure easy cake removal.
2-Second Step: In a small saucepan, heat the stout beer and butter over medium heat until the butter melts, then whisk in the cocoa powder until smooth and let it cool slightly.
3-Third Step: In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
4-Fourth Step: In a large bowl, beat the sugar and eggs until light and fluffy, then add the sour cream or Greek yogurt and mix until combined.
5-Fifth Step: Slowly add the cooled stout and butter mixture to the wet ingredients.
6-Sixth Step: Gradually add the dry ingredients, mixing just until combined to avoid overmixing.
7-Seventh Step: Pour the batter evenly into the prepared bundt pan and smooth the top.
8-Eighth Step: Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted comes out with moist crumbs.
9-Ninth Step: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10-Final Step: For the ganache, heat the heavy cream until steaming but not boiling, pour it over the dark chocolate, let it sit for 2 minutes, then stir until smooth. Add whiskey or vanilla extract if desired, and pour over the cooled cake, letting it set for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use Dutch-process cocoa powder for a richer chocolate flavor.
⏳ Allow ganache to thicken slightly before pouring to prevent pooling.
☕ Substitute brewed coffee for beer for a non-alcoholic option without sacrificing flavor.
- Prep Time: 15 minutes
- Baking Time: 50 to 55 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice