Chocolate Stout Bundt Cake

Photo by Mitchell Feinberg
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 589 calories
    • Fat 31 g
    • Sat Fat 19 g
    • Cholesterol 115 mg
    • Sodium 195 mg
    • Protein 7 g
    • Carbohydrate 74 g
    • Sugar 51 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 44 mg


  1. Check 1cup (2 sticks) unsalted butter, plus more, at room temperature, for the pan
  2. Check unsweetened cocoa powder, for the pan
  3. Check 2 1/2cups all-purpose flour, spooned and leveled
  4. Check 3/4teaspoon baking soda
  5. Check 1/2teaspoon kosher salt
  6. Check 3/4cup stout beer (such as Guinness)
  7. Check 12ounces semisweet chocolate, chopped
  8. Check 3 large eggs
  9. Check 1cup granulated sugar
  10. Check 1cup packed dark brown sugar
  11. Check 1/2cup sour cream
  12. Check 1/2cup heavy cream


  1. Heat oven to 350° F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
  3. Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
  4. Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
  5. In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.