Rich Chocolate Stout Bundt Cake with Dark Chocolate Ganache
This decadent bundt cake combines the deep, malty flavors of stout beer with rich dark chocolate for an intensely chocolatey dessert. The beer adds moisture and complexity while complementing the cocoa powder and dark chocolate. Topped with a luxurious chocolate ganache that's also infused with stout, this cake is perfect for special occasions or when you want to impress chocolate lovers. The combination of brown and granulated sugars creates a perfect balance of sweetness, while yogurt keeps the crumb tender and moist.
Ingredients
- 1 cup stoutporter or dark beer1:1similar malty flavor but less bitter
4
- 5 ounces dark chocolate
- 1 cup butter
- ¾ cup natural cocoa powder
- 3 large eggs, room temperature
- 1 ½ cups brown sugar, lightly packed
- ½ cup granulated sugar
- ⅓ cup plain yogurt, room temperature
- 1 ½ cups all-purpose flourgluten-free flour blend1:1makes cake gluten-freegluten-free
3
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 350 degrees F and grease a 12-cup Bundt pan, coating lightly with cocoa powder
- 2
Heat stout, dark chocolate, and butter in a large saucepan over medium high heat, stirring until melted and combined
- 3
Stir in cocoa powder and mix well, then set aside to cool to room temperature
- 4
Beat in eggs for about 3 minutes until well combined
- 5
Beat in brown sugar and granulated sugar, then fold in yogurt until combined
- 6
Stir in flour, baking soda, and salt until just combined
- 7
Pour batter into prepared bundt pan and smooth the surface
- 8
Bake for 50 to 55 minutes or until toothpick comes out clean
- 9
Cool in pan for 15 minutes, then tap sides and bottom to loosen
- 10
Turn out onto wire rack and cool completely to room temperature
- 11
Heat stout for ganache until reduced to thick syrup
- 12
Add cream and heat while stirring until steaming hot
- 13
Add chocolate to hot mixture and let sit 5 minutes for chocolate to melt
- 14
Gently stir ganache until smooth and pour over cooled cake
Tips
Use room temperature eggs and yogurt for better incorporation into the batter and smoother texture
Allow the chocolate mixture to cool completely before adding eggs to prevent them from cooking
Tap the bundt pan gently on all sides before turning out to ensure the cake releases cleanly from the decorative ridges
Good to Know
Store in airtight container at room temperature for up to 7 days
Cake can be baked 1 day ahead and stored covered, add ganache before serving
Serve at room temperature, slice with sharp knife wiping between cuts
Common Mistakes
Let chocolate mixture cool completely before adding eggs to avoid scrambling them
Do not overmix batter after adding flour to prevent tough cake
Ensure pan is well greased and dusted to prevent sticking in decorative ridges
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
3
General Alternatives
4
FAQ
Can I make this cake without the stout?
You can substitute the stout with strong coffee or additional melted chocolate mixed with water, but you'll lose the unique malty depth that makes this cake special.
What if I don't have a bundt pan?
Use two 9-inch round pans and reduce baking time to 35-40 minutes, or use a 9x13 inch pan and bake for 45-50 minutes.
How long will the ganache stay glossy?
The ganache will stay glossy for several hours at room temperature, but may dull slightly after a day due to the stout content.