Description
This Indulgent Guinness Chocolate Bundt Cake is a moist, rich chocolate cake infused with the deep flavors of Guinness stout. Perfectly tender and slightly fudgy, it combines cocoa and chocolate chips with a hint of tang from sour cream, enhanced by a classic Bundt shape that makes it an impressive yet easy dessert to bake for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Sift before measuring for optimal lightness.)
- 3/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda (Check expiration date for best effect.)
- 1/2 teaspoon Fine Sea Salt
Wet Ingredients
- 1 cup Guinness Stout (Good quality stout maximizes taste.)
- 1/2 cup Unsalted Butter (Softened)
- 3 large Eggs (Room temperature)
- 1 cup Sour Cream (Can substitute with Greek yogurt)
- 2 teaspoons Pure Vanilla Extract
Add-ins
- 2 cups Granulated Sugar (Essential for balance of flavors)
- 1 cup Semi-sweet or Dark Chocolate Chips
- 1 cup Nuts (Walnuts or Pecans, chopped)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly to prevent sticking and ensure easy removal of the cake.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt evenly distributing the leavening agents and salt throughout the mixture.
- Cream butter and sugar: In another bowl, cream together the softened unsalted butter and granulated sugar until smooth and light. This step helps to incorporate air, leading to a lighter cake texture.
- Add eggs, sour cream, and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the sour cream and vanilla extract, mixing until evenly combined.
- Incorporate Guinness: Gradually pour in the Guinness stout, mixing gently to combine without deflating the airiness achieved so far.
- Combine dry and wet mixtures: Fold the dry flour mixture into the wet ingredients carefully until just combined, being cautious not to overmix which can make the cake dense.
- Add chocolate chips and nuts: Gently fold in chocolate chips and chopped nuts to distribute them evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top, then bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs and softened butter to ensure smooth mixing and better batter texture.
- Sifting the flour and cocoa powder helps prevent lumps and results in a lighter cake.
- If you prefer a tangier cake, substitute sour cream with Greek yogurt.
- Make sure to fully grease the Bundt pan for easy release of the cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
