Prepare to embark on a decadent culinary journey that will transform your ordinary baking routine into an extraordinary sensory experience! This Double Stout Chocolate Bundt Cake isn't just a dessert—it's a rich, luxurious adventure that marries the deep, complex flavors of stout beer with intense chocolate, creating a cake so moist and irresistible that it will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and impress even the most discerning chocolate enthusiasts.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup stout beer
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium saucepan, combine the stout beer and unsweetened cocoa powder. Heat over medium-low, whisking constantly until the mixture is smooth and fully integrated. Remove from heat and let cool to room temperature.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled stout-cocoa mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better incorporation.
- Pan Preparation is Key: Use a non-stick baking spray with flour or thoroughly grease and flour your bundt pan to guarantee easy cake release.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's tender crumb.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are perfect—they indicate a wonderfully moist cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to prevent breaking.
- Flavor Enhancement: For an extra flavor boost, consider using a rich, dark stout like an imperial stout or chocolate stout.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
