Chocolate Stout Bundt Cake: The Ultimate St. Patrick’s Day Dessert

If you’re looking for a decadent, moist chocolate cake with a deep, rich chocolate flavor, this Chocolate Stout Bundt Cake is your best bet. Infused with Guinness beer and topped with a silky chocolate ganache, this is the perfect bundt cake for celebrating St. Patrick’s Day or any special occasion. The malty flavor of dark beers like Guinness makes a huge difference in enhancing the richness of the chocolate. Let’s dive into this amazing cake recipe!

Ingredients for Chocolate Stout Bundt Cake:

• Stout beer(such as Guinness, or Chocolate Porter)
• Unsalted butter
• Unsweetened cocoa powder (I used Dutch-process)
• All purpose flour
• Sugar
• Baking soda
• Salt
• Eggs
• Greek yogurt or sour cream

For the ganache:

• Heavy cream
• Dark chocolate (chips or chopped)
• Whiskey (optional)

Supplies needed:

• 12 cup bundt pan
• Small saucepan
• Mixing bowls 
• Electric mixer

Instructions:

Step 1: Prepare the Pan: Preheat the oven to 350°F. Grease the inside of a 12-cup bundt pan with nonstick baking spray or butter and lightly dust with cocoa powder to ensure easy release.

Step 2: Make the Chocolate Mixture: In a small saucepan over medium heat, combine the stout beer, and butter. Stir until the butter melts. Remove from heat and whisk in the cocoa powder until smooth. Let cool slightly.

Step 3: Mix the Dry Ingredients: In a medium bowl, whisk flour, baking soda and salt. Set aside.

Step 4: Cream the Sugars and Eggs: In a large bowl use an electric mixer to beat the sugar and eggs on medium speed until light and fluffy. Reduce to low speed and add the sour cream, mixing until combined.

Step 5: Combine Everything: Slowly add the chocolate mixture to the egg mixture, mixing on medium-low speed. In a separate bowl, alternate adding the flour mixture and mixing until just combined.

Step 6: Bake: Pour the cake batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to release cake and cool completely.

Step 7: Make the Chocolate Ganache: In a medium saucepan, heat the heavy cream over medium heat until steaming (but not boiling). Remove from heat and pour over the bittersweet chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the Irish whiskey.

Step 8: Glaze and Serve: Pour the ganache over the cooled cake. Let set for 10 minutes. 

Storing and Serving Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days.
• Wrap in plastic wrap and refrigerate for up to a week.
• Serve with a dollop of Irish Cream Frosting, whipped cream or vanilla ice cream.

Why You’ll Love This Cake

This Guinness chocolate cake is rich, moist, and has a deep chocolate stout cake flavor that makes it one of the best St. Patrick’s Day desserts and honestly the best chocolate cake I’ve ever made. The combination of the rich beer and chocolate creates a complex, irresistible taste that will have everyone asking for the original recipe next time!

Whether you’re baking for a St. Patrick’s Day, a dinner party, or simply craving a moist chocolate cake, this bundt cake is the best!

Want to make it even more festive? Top it with a dollop of Irish Cream Frosting!

Other favorite rich chocolate desserts:

• Espresso Brownies
• Easy One-Bowl Chocolate Cake
• Fudgy Sea Salt Brownies

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Chocolate Stout Bundt Cake

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Ingredients

• 1 cups stout (such as Guinness, or I used a Chocolate Porter for this one)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder (I used Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 tablespoon baking soda
• 1 teaspoons salt
• 2 large eggs
• 2/3 cup greek yogurt or sour cream

For the glaze:

• 1 cup heavy cream
• 8 oz dark chocolate (chips or chopped)
• 1 tablespoon of whiskey (optional*)

Instructions

1. Preheat oven to 350F. Thoroughly grease or spray a bundt pan, set aside.
2. In a small saucepan combine the stout and butter. Heat over medium until butter is melted. Whisk in cocoa powder until smooth. Set aside to cool a bit.
3. In a medium sized bowl combine the flour, sugar, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs and yogurt until smooth.
5. Add the butter/stout mixture slowly with the mixer running on medium speed until just combined.
6. Add the dry ingredients on low until *just* mixed. Use a spatula to finish mixing by hand, don't overmix- you just want to make sure there are no clumps or streaks.
7. Pour batter into your pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cake to fully cool before inverting onto a cake stand and glazing.

For the glaze:

1. Place chocolate in a heat-proof bowl.
2. Heat cream in a small saucepan until just boiling.
3. Pour milk over the chocolate and whisk until smooth. Stir in whiskey if using. Drizzle over cooled cake.

Notes

*The whiskey is totally optional. I added just a teaspoon and I like the little bit of flavor it added but up to a tablespoon will work. Also- a small amount of vanilla extract could be used if you don't choose to add the whiskey.

Recipe adapted fron Bon Appetit

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