Description
This indulgent Guinness Chocolate Bundt Cake combines the rich, deep flavors of stout beer with moist, tender chocolate cake. Perfectly balanced with cocoa powder, sour cream, and a touch of vanilla, this bundt cake is studded with semi-sweet chocolate chips and crunchy nuts, making it a decadent treat that’s sure to impress at any gathering or cozy night in.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Sifted for lightness)
- 3/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
Wet Ingredients
- 1 cup Guinness Stout (Good quality)
- 1/2 cup Unsalted Butter (Softened and melted)
- 3 large Eggs (Room temperature)
- 1 cup Sour Cream (Or Greek yogurt)
- 2 teaspoons Pure Vanilla Extract
Add-ins
- 2 cups Granulated Sugar
- 1 cup Semi-sweet or Dark Chocolate Chips
- 1 cup Nuts (Walnuts or Pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt until evenly combined.
- Cream Butter and Sugar: In another bowl, cream together the softened, melted butter and granulated sugar until the mixture is smooth and slightly fluffy. This process helps incorporate air into the batter for a lighter cake.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and pure vanilla extract.
- Incorporate Guinness Stout: Gradually add the Guinness stout to the wet mixture, stirring gently to combine without overmixing.
- Combine Wet and Dry Mixtures: Slowly fold the dry ingredients into the wet batter until just combined. Overmixing can toughen the cake, so mix until you no longer see flour streaks.
- Add Chocolate Chips and Nuts: Gently fold in the chocolate chips and your choice of chopped walnuts or pecans to add texture and rich flavor bursts.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the pan carefully to release the cake and let it cool completely before slicing and serving.
Notes
- Sift the flour and cocoa powder for a lighter, more tender crumb.
- Room temperature eggs create a smoother batter and better rise.
- Use fresh baking soda to ensure proper leavening.
- Grease the Bundt pan well to avoid sticking and facilitate easy release.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be substituted with chunks or omitted for nut-only texture.
