Chocolate Guinness Bundt Cake
I call this a “potted cake,” because the batter comes together in a big pot right on the stovetop. Rich and deeply chocolatey, this Chocolate Guinness Bundt Cake is a very memorable contribution to any St. Paddy’s day spread, or any other time of year when the craving strikes.
- Yield: One, 10-inch Bundt cake
- Category: Cake
Ingredients
Units
Scale
- 2 sticks unsalted butter
- 1 cup Guinness Stout Beer
- 3/4 cup cocoa powder (unsweetened)
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons Nutella (optional)
- 1/4 teaspoon salt
- 2 1/4 cups sugar
- 2/3 cup sour cream
- 2 large eggs + 1 yolk, beaten
- 3 teaspoons vanilla
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
Instructions
- Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position. Butter and flour a standard Bundt pan.
- Add the butter to a large pot set over medium heat. Allow it to melt and then continue cooking until the milk solids have just browned, and it smells nutty; takes about 4 to 5 minutes past the initial melting point. Add the Guinness, cocoa powder, chocolate chips, Nutella (if using), and salt. Stir/whisk to fully mix. Turn off the heat and add the sugar and sour cream, still whisking to ensure even mixing.
- Add a couple tablespoons of the warm batter to the beaten eggs to temper them (keep them from scrambling), and then add the eggs to the pot of batter, along with the vanilla, stirring/whisking very well to blend (you can stir as much as you want until you add the flour)
- In a medium bowl, whisk together the flour and baking soda. Add this mixture to the warm batter and stir just until everything is evenly mixed. Pour the batter into the prepared Bundt pan. Rap/drop the pan on the counter a few times to release any air bubbles.
- Bake the cake for 45 to 50 minutes, or until just done in the center – until a cake tester comes out clean. Allow the cake to cool almost completely before running a knife around the edges to loosen and then inverting it onto a plate or platter.
- Dust with tons of powdered sugar or some powdered sugar-sweetened sour cream (trust me!). Or you can top with my easy (gelatin free) mirror glaze.
Notes
This cake can be made with unsweetened cocoa powder, or unsweetened Dark cocoa powder (or a mix of the two, if you’re me). Just be sure not to purchase a sweetened cocoa product.