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Double Stout Chocolate Bundt Cake

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!
Servings 12 -14 servings
Author Shinee


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


  • 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.


For step-by-step photos and additional notes, read the post above.