Double Stout Chocolate Bundt Cake
Servings: 12 -14 servings
Calories: 474kcal
Stout in the cake and stout in the ganache! This double stout chocolate bundt cake is studded with slivered dark chocolate for even more intense flavor. Every chocoholic’s heaven!
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Ingredients
For cake:
- 2 cups 250gr all-purpose flour
- ¾ cup 60gr unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 2 cups 400gr sugar
- 2/3 cup 150gr Greek yogurt
- 1 cup 240ml stout (such as Guinness)
- 1 cup 230gr unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 oz 115gr semi-sweet chocolate, finely chopped
For ganache:
- 2 oz 55gr semi-sweet chocolate, broken into small pieces
- 2 tablespoons heavy whipping cream
- 2 tablespoons stout
Instructions
- To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
- To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it’s warm and runny.
- Store the cake in the fridge for up to 5 days.
Notes
For step-by-step photos and additional notes, read the post above.
Nutrition
Calories: 474kcal
Carbohydrates: 61g
Protein: 7g
Fat: 24g
Sugar: 39g
Sodium: 168mg