Chocolate Stout Bundt Cake
  • 1 cups stout (such as Guinness, or I used a Chocolate Porter for this one)
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup unsweetened cocoa powder (I used Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • ½ tablespoon baking soda
  • 1 teaspoons salt
  • 2 large eggs
  • ⅔ 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*)
  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.
*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
Recipe by The Baker Chick at