Recently, my friend Molly asked me if I had a good chocolate cake recipe, preferably one that could be made in a Bundt pan. Man, did I ever?!
This chocolate stout cake recipe (via Smitten Kitchen, of course) is my favorite chocolate cake recipe ever, although it has been a long time since I made it. It’s rich, chocolatey, and perfectly moist. It doesn’t take long to put together at all. It has extra flavor from the addition of a cup of stout beer to the cake batter, which can be noticeable. The beer makes the cake taste a little malty, for lack of a better word. The chocolate ganache that tops the cake cuts down on this maltiness for the beer-averse. Yogurt (or sour cream) in the batter helps keep the cake extra moist.
I’ve said that this would be the chocolate cake to break your diet for, and I stand by that. It’s a rich, moist, delicious cake. One caveat – contrary to popular opinion, alcohol does not entirely cook out of food (original source is USDA). A tiny bit remains. Although in this cake, since it’s a small amount of beer that goes into the batter, I personally don’t find the amount remaining per piece to be significant.
- 1 cup stout beer
- 1 cup (2 sticks) unsalted butter
- ¾ cup cocoa powder
- 2 cups sugar
- 2 eggs
- ⅔ cup yogurt or sour cream
- 2 cups flour
- 1½ teaspoon baking soda
- ¾ teaspoon salt
- 6 ounces chocolate chips
- 6 tablespoons heavy cream
- ¾ teaspoon instant coffee (optional)
- Bring 1 cup stout beer and 1 cup unsalted butter to a low simmer over medium heat. Remove from heat. Add cocoa powder and whisk until combined and smooth. Cool slightly.
- With an electric mixer, mix sugar, eggs, and yogurt until smooth. Add chocolate mixture and beat to combine. Add flour, baking soda, and salt, and mix briefly. Use a rubber spatula to fold batter and finish mixing, until flour is just incorporated into the batter.
- Scrape batter into a VERY WELL GREASED Bundt cake pan. Bake at 350F for about 35 minutes, until a toothpick in the center comes out clean. Cool completely before turning out of pan (or else your cake may fall apart).
- Combine chocolate chips and cream (and coffee, if using) in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Drizzle ganache over the cooled (turned-out) cake. When covered, cake will stay very moist for about a week.