Guinness Chocolate Cake
Guinness Chocolate Cake cooked in a bundt pan and topped with frosting is a rich, fluffy, and moist chocolate cake. Stout beer really enhances the flavor!
Servings 12 servings
- 1 cup stout beer Guinness Stout recommended
- 1 cup unsalted butter
- 3/4 cup unsweetened Cocoa Powder
- 2 cups granulated sugar
- 1 vanilla bean split
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs beaten
- 3/4 cup sour cream
Preheat oven to 350 degrees F. Heavily grease bundt pan.
In a medium side pot, melt butter with Guinness over medium heat. Once melted, turn off heat and whisk in cocoa powder, sugar, and vanilla bean. Allow to cool while you prepare the next steps. Once cooled, remove the vanilla bean pod.
In the bowl of your stand mixer, combine flour, baking soda, and salt.
Add eggs and sour cream to your chocolate mixture.
Add 1/3 of the chocolate liquid mixture to flour mixture and beat on high until light and fluffy, about 1 minute. Add remaining wet ingredients and beat on low until well combined. Scrape sides and beat until fully combined.
Bake in preheated oven in prepared pan until a toothpick comes out clean, about 45 minutes.
Allow cake to cool in the pan for at least 5 minutes. Carefully invert onto a plate. You may need to use a knife to loosen the cake from the sides of the pan before you invert. Enjoy alone or top with orange frosting (recipe below).
- I recommend slowly pulling the cake away from the sides of the pan and maybe even using a knife for better separation.
- The vanilla bean can be replaced with one tablespoon of pure vanilla extract, if needed.
- Nutritional information is for the cake and does not include any frosting
Calories: 402kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 308mg | Potassium: 142mg | Fiber: 2g | Sugar: 34g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg