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Chocolate Stout Bundt

Chocolate Stout Bundt Cake

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

My take on the Fine Cooking version.


Scale

Ingredients

  • 11/4 cups stout, such as Guinness (don’t include the foam when measuring)
  • 1/3 cup dark molasses
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder (extra for dusting the pans)
  • 11/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/4 cups unsalted butter, softened at room temperature
  • 11/2 cups packed light brown sugar
  • 3 large eggs
  • 6 oz. semisweet chocolate, very finely chopped
  • For the glaze:
  • 3/4 cup heavy cream
  • 6 oz. semisweet chocolate

Instructions

  1. Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
  2. In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
  3. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
  4. Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
  5. Make the glaze:
  6. Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
  7. Drizzle cakes with glaze and then let cool.

Keywords: stout beer, chocolate, cake, bake, bundt