This Chocolate Stout Bundt Cake with chocolate ganache is wonderfully moist, tender, and deeply chocolatey — a lovely choice for a St. Patrick’s Day dessert or any time you want an impressive chocolate cake.
If you want a rich dark chocolate flavor with a subtle, sophisticated edge, this cake delivers. Using stout — such as Guinness — may seem unusual, but the beer’s roasted chocolate and coffee notes enhance and deepen the chocolate profile in baked goods.
The stout and dark chocolate add a touch of bitterness that balances the sweetness, so the cake feels indulgent without being cloying. Finished with a glossy chocolate ganache, this bundt is both elegant and comforting — sure to impress at gatherings.
How to Make Chocolate Stout Cake
Below is an overview of the ingredients and the main steps to make this bundt cake. Exact amounts and detailed instructions appear in the recipe card at the end of the post.
Ingredients Overview
You’ll need the following for the cake and ganache:
- Stout (I used Guinness) — the beer’s carbonation and flavor help the cake rise and add depth.
- Dark molasses
- Semisweet chocolate (for both the cake and ganache)
- All-purpose flour
- Unsweetened cocoa powder (not Dutch-processed)
- Baking powder, baking soda, and salt
- Unsalted butter
- Light brown sugar
- Eggs
- Heavy cream (for the ganache)
Steps Overview
For the cake:
- Position a rack in the center of the oven and preheat to 350°F. Grease and lightly dust a 10- or 12-cup bundt pan with cocoa powder.
- In a small saucepan, combine the stout and molasses and bring to a simmer over medium heat. Remove from heat, add the chopped chocolate, stir until combined, and set aside.
- Sift the dry ingredients together in a medium bowl: flour, cocoa powder, baking powder, baking soda, and salt.
- Using a stand mixer with the paddle attachment, beat the butter on medium until creamy. Add the brown sugar and beat until light and fluffy, then beat in the eggs one at a time.
- With the mixer on low, alternate adding the flour mixture and the stout-chocolate mixture, beginning and ending with the flour. Stop to scrape the bowl and then beat briefly until smooth.
- Pour the batter into the prepared bundt pan and run a knife through to release any large air pockets.
- Bake until a skewer or cake tester inserted in the center comes out with just a few moist crumbs, about 40–45 minutes.
- Cool the pan on a rack for 20 minutes, then invert the cake onto the rack and let cool until slightly warm before adding the ganache.
For the chocolate ganache:
- Heat the heavy cream in a small saucepan until it reaches a boil.
- Remove from heat, add the chopped semisweet chocolate, and let sit for one minute.
- Stir until smooth and glossy. Allow the ganache to cool briefly, then slowly pour it over the warm cake.
- Let the cake come to room temperature before slicing and serving.
Serving Suggestions
Serve slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Leftovers are best slightly warmed — a few seconds in the microwave revives the cake’s moist texture.
Storage Instructions
Store the cake loosely covered at room temperature for up to two days. For longer keeping, place it in an airtight container in the refrigerator for up to five days.
To freeze the cake without ganache: bake and cool the cake completely, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw in the refrigerator or at room temperature a day before serving, bring to room temperature, then prepare and pour the ganache before serving.
Chocolate Stout Bundt Cake
Ingredients
For the cake
- 1 1/4 cups stout (I used Guinness; exclude foam when measuring)
- 1/3 cup dark molasses
- 6 oz semisweet chocolate, very finely chopped
- 1 2/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (not Dutch-processed), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, softened (plus more for pan)
- 1 1/2 cups packed light brown sugar
- 3 large eggs, at room temperature
For the chocolate ganache
- 2/3 cup heavy cream
- 6 oz semisweet chocolate, chopped
Instructions
- Position a rack in the center of the oven and preheat to 350°F.
- Grease a 10- or 12-cup bundt pan and lightly dust with sifted cocoa powder; tap out excess.
- Combine the stout and molasses in a small saucepan and bring to a simmer. Remove from heat, add the chopped chocolate, stir until combined, and set aside.
- Sift together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter in a stand mixer with the paddle attachment on medium until creamy, about 1 minute.
- Add brown sugar and beat until light and fluffy, about 3 minutes, scraping the bowl as needed.
- Beat in the eggs one at a time, scraping between additions.
- With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with flour. Stop to scrape the bowl and then beat briefly until smooth.
- Pour the batter into the prepared pan and run a knife through to remove large air pockets.
- Bake for 40–45 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a rack for 20 minutes, then invert onto the rack and let cool until just slightly warm.
To make the ganache
- Heat the heavy cream until it reaches a boil.
- Remove from heat, add the chopped chocolate, and let stand for 1 minute.
- Stir until the chocolate is melted and the ganache is smooth. Let cool 2–3 minutes.
- Slowly pour the warm ganache over the cake and let it cool to room temperature before serving.
Notes
- This cake can be made ahead and frozen without the ganache. Wrap tightly and freeze for up to three months.
- Store loosely covered at room temperature for a couple of days, or refrigerate in an airtight container for up to five days.