A rich chocolate stout bundt cake topped with a creamy chocolate stout ganache.
I’ve had this recipe on my mind for years. I started working on it back in about 2015, but never liked the photos. At the time, I promised I would reshoot the recipe right away, but I just never got to it despite making this chocolate stout bundt cake a few times since then. It’s better late than never though, right? 
The stout adds some depth to the flavor of the chocolate. You can definitely taste it, but it is not overwhelming and instead works along with the chocolate. The alcohol content dissipates while baking so you are still able to serve to the chocolate stout bundt cake to people under 21.
Click here for the chocolate stout ganache recipe.
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Deep, Dark Chocolate Stout Bundt Cake
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings 1x
Ingredients
- 1 cup stout (a chocolate stout recommended)
- 5 oz dark chocolate, chopped
- 1 cup (2 sticks) butter
- ¾ cup natural cocoa powder
- 3 large eggs, at room temperature
- 1½ cups lightly packed brown sugar
- ½ cup granulated sugar
- ? cup plain yogurt, at room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon (5 g) salt
Chocolate Stout Ganache
- ½ cup stout
- ½ cup heavy cream
- 6 oz dark chocolate, finely chopped
Instructions
- Preheat the oven to 350°F. Grease a 12-cup bundt pan and lightly coat with cocoa powder. Tap out any excess.
- In a large saucepan, combine the stout, chopped dark chocolate, and butter. Heat over medium-high, stirring, until the butter and chocolate are fully melted and combined. Stir in the cocoa powder until smooth. Remove from heat and allow to cool to room temperature.
- Beat the eggs into the cooled chocolate mixture, stirring vigorously for about 3 minutes until well combined.
- Beat in the brown sugar and granulated sugar. Fold in the yogurt until fully incorporated.
- Stir in the flour, baking soda, and salt. Mix just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 15 minutes. Tap all around the sides and bottom to loosen, then turn out onto a wire rack to cool completely to room temperature.
Chocolate Stout Ganache
- Pour the stout into a small saucepan and cook over medium heat until reduced to a thick, syrupy glaze, about 8–10 minutes.
- Add the heavy cream and heat, stirring, until the mixture is steaming hot and combined.
- Remove from heat, add the finely chopped chocolate, and let sit undisturbed for 5 minutes.
- Gently stir until the ganache is completely smooth and glossy.
- Pour the warm ganache over the fully cooled cake. Allow to set for 10 minutes before slicing. The cake keeps in an airtight container at room temperature for about 7 days.
Notes
The stout reduction is what makes this ganache special — cooking it down first concentrates the flavor so it comes through in every bite. Let the cake cool completely before glazing, or the ganache will run straight off.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Baking, Cake
Frequently Asked Questions
What type of stout should I use for the Deep, Dark Chocolate Stout Bundt Cake?
A rich, dark stout like a stout or porter works best to enhance the chocolate flavor without being too overpowering.
How can I ensure my chocolate stout ganache is smooth?
Make sure to heat the heavy cream until it’s just about to boil before pouring it over the chocolate, then let it sit for a few minutes to melt before stirring until smooth.
Is it necessary to let the cake cool in the pan before inverting it?
Yes, allowing the cake to cool in the pan for about 10-15 minutes helps it set and makes it easier to remove without breaking.
