Rich, moist, and packed with deep chocolate flavor, this Guinness chocolate cake is the kind of dessert that feels indulgent yet completely effortless to make.
Preheat oven to 350 degrees F. Heavily grease a Bundt pan.
In a medium pot, melt 1 cup unsalted butter with 1 cup stout beer over medium heat. Once melted, turn off heat and whisk in 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, and 1 vanilla bean. Allow the mixture to cool while you prepare the next steps. Once cooled, scrape the vanilla bean pod, leaving as many seeds in the mixture as possible and discard the empty pod.
In the bowl of your stand mixer, combine 2 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon salt.
Add 2 large eggs and 3/4 cup sour cream to your chocolate mixture.
Add 1/3 of the chocolate liquid mixture to the flour mixture and beat on high until light and fluffy, about 1 minute. Add the 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 the 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 frosting.
Notes
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