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This chocolate stout bundt cake is moist, chocolaty, and has a bottle of Guinness beer baked right in!

Chocolate Stout Cake

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This chocolate stout bundt cake is moist, chocolaty, and has a bottle of Guinness beer baked right in!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 464
Author Annalise


For the cake:

  • 4 oz unsweetened chocolate , chopped (113 grams)
  • 2 ¼ cup all-purpose flour (270 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 14 tablespoons unsalted butter , at room temperature (1 ¾ sticks, 197 grams))
  • 1 ½ cup granulated sugar (150 grams)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups stout beer , or one 12 oz bottle (I used Guinness)

For the chocolate ganach icing:

  • 4 oz bittersweet chocolate , chopped (113 grams)
  • ½ cups heavy cream (125 ml)
  • 2 tablespoons stout beer , or coffee or additional heavy cream


  • Preheat oven to 350°F. Grease a bundt cake pan generously with nonstick baking spray.
  • Melt the chocolate in a double boiler over simmering water, stirring until smooth. Set aside to cool slightly.
  • Pour the beer into a liquid measuring cup and set aside. (This will release some of the carbonation).
  • Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.
  • In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each. Mix in the vanilla and melted chocolate. Scrape down the bowl often to make sure batter is mixing evenly.
  • Add the flour mixture in 3 additions, alternating with the stout beer, and ending with the flour mixture. Scrape down bowl as needed. Mix on medium speed for a few seconds until smooth and creamy.
  • Pour batter into prepared bundt pan and bake until a toothpick comes out clean, about 50-60 minutes. Leave the cake in the pan for 15 minutes and then turn out onto a wire rack and cool completely.
  • To make the icing, heat the cream over medium high heat or in microwave until it starts steaming. Pour the cream over the chocolate in a heat proof bowl. Let stand for 5 minutes and then stir until the mixture becomes silky smooth. Add stout beer.
  • Let icing cool until it starts to thicken, then pour over cooled bundt cake. Let icing set up for 20 minutes before serving.


Calories: 464kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 168mg | Potassium: 251mg | Fiber: 3g | Sugar: 29g | Vitamin A: 618IU | Calcium: 64mg | Iron: 4mg