Decadent Chocolate Stout Bundt Cake
Indulge in the rich, moist textures of this Decadent Chocolate Stout Bundt Cake, a delightful fusion of deep chocolate flavors and the robust essence of stout beer. Perfectly moist yet light, this cake is ideal for celebrations or memorable gatherings. The combination of dark molasses and semisweet chocolate elevates the taste profile, while the silky chocolate glaze adds the finishing touch of elegance. Bake it for yourself, and savor each slice, or share it as a special treat with family and friends. This cake is not just a dessert; it's a culinary experience that will leave everyone asking for more!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Stout beer (such as Guinness)
1 1/4 cups (Do not include foam when measuring.)
Dark molasses (not blackstrap)
1/3 cup (None)
All-purpose flour
7 1/2 ounces (Sifted (about 1 2/3 cups))
Unsweetened cocoa powder (not Dutch process)
2 1/4 ounces (Sifted (about 3/4 cup))
Baking powder
1 1/2 teaspoons (None)
Baking soda
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Unsalted butter
10 ounces (Softened at room temperature (about 1 1/4 cups))
Packed light brown sugar
1 1/2 cups (None)
Large eggs
3 (At room temperature)
Semisweet chocolate
6 ounces (Very finely chopped for batter)
Heavy cream
3/4 cup (None)
Semisweet chocolate
6 ounces (Chopped for glaze)
Instructions
1
Preheat the oven to 350°F (175°C) and position a rack in the center. Butter a 10-12 cup bundt pan, then lightly dust with sifted cocoa powder, tapping out any excess.
2
In a small saucepan over high heat, bring the stout beer and dark molasses to a gentle simmer. Once simmering, remove the saucepan from heat and set it aside to cool slightly.
3
In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
4
Using a mixer fitted with a paddle attachment, cream the softened unsalted butter on medium speed for about 1 minute until smooth. Gradually add the packed light brown sugar and continue beating for approximately 3 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl as needed.
5
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
6
With the mixer on low speed, slowly add the flour mixture and the stout mixture, alternating between the two, starting and ending with the flour mixture. Scrape the bowl down and mix for an additional 20 seconds until the batter is smooth.
7
Fold in the finely chopped semisweet chocolate gently until evenly distributed.
8
Carefully spoon the batter into the prepared bundt pan, spreading it evenly. To eliminate air pockets, run a knife gently through the batter.
9
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs.
10
Once baked, allow the cake to cool in the pan for about 20 minutes. After cooling, carefully invert the cake onto a wire rack to cool completely or until just barely warm.
11
For the chocolate glaze, bring the heavy cream to a boil in a saucepan. Remove the pan from heat and add the chopped semisweet chocolate. Whisk until melted and smooth.
12
Let the glaze cool for about 5 minutes, then drizzle it over the cooled cake. If preparing in advance, wrap the cake in plastic wrap without glazing, and refrigerate or freeze. Glaze just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Stout Bundt Cake?
It is a rich, moist dessert that combines deep chocolate flavors with the robust essence of stout beer and dark molasses, topped with a silky chocolate glaze.
What kind of beer is best for this recipe?
A stout beer, such as Guinness, is recommended to provide the necessary robust flavor profile.
How should I measure the stout beer?
Measure 1 1/4 cups of the beer, making sure not to include the foam in the measurement.
Can I use any type of molasses?
The recipe calls for dark molasses, but specifies that you should not use blackstrap molasses.
What is the correct oven temperature for baking this cake?
The oven should be preheated to 350°F (175°C) with the rack positioned in the center.
How do I prepare the bundt pan to prevent sticking?
Butter a 10-12 cup bundt pan and lightly dust it with sifted cocoa powder, tapping out any excess.
Why use cocoa powder instead of flour to dust the pan?
Using cocoa powder ensures that the outside of the dark chocolate cake doesn't have a white, floury residue.
Can I use Dutch-process cocoa powder in the batter?
No, the recipe specifies using unsweetened cocoa powder that is not Dutch-processed.
How long should I cream the butter and sugar?
Cream the butter for 1 minute, then add the brown sugar and beat for approximately 3 minutes until light and fluffy.
What is the role of the eggs in this recipe?
Three large room-temperature eggs are added one at a time to ensure they are fully incorporated into the batter.
How do I mix the dry and wet ingredients into the creamed butter?
Slowly add the flour mixture and the stout mixture alternating between the two, starting and ending with the flour mixture.
What kind of chocolate goes into the cake batter?
Use 6 ounces of semisweet chocolate that has been very finely chopped.
How do I eliminate air pockets in the bundt pan?
After spooning the batter into the pan, run a knife gently through the batter to remove trapped air.
How long does the cake take to bake?
The cake should bake for 45-50 minutes in a preheated oven.
How can I tell when the bundt cake is done?
The cake is done when a wooden skewer inserted into the center comes out with only a few moist crumbs.
How long should the cake cool before being removed from the pan?
Allow the cake to cool in the pan for about 20 minutes before inverting it onto a wire rack.
What ingredients are needed for the chocolate glaze?
The glaze requires 3/4 cup of heavy cream and 6 ounces of chopped semisweet chocolate.
How do I prepare the chocolate glaze?
Bring heavy cream to a boil, remove from heat, add the chopped chocolate, and whisk until melted and smooth.
When is the best time to glaze the cake?
Let the glaze cool for about 5 minutes, then drizzle it over the completely cooled or barely warm cake.
Can I make this cake ahead of time?
Yes, you can wrap the unglazed cake in plastic wrap and refrigerate or freeze it, adding the glaze just before serving.
Is the butter used in this recipe salted or unsalted?
The recipe requires 10 ounces of unsalted butter, softened at room temperature.
What type of sugar is used?
The recipe uses 1 1/2 cups of packed light brown sugar.
Do I need to sift the flour and cocoa?
Yes, both the all-purpose flour and the unsweetened cocoa powder should be sifted before mixing.
What is the weight of the flour required?
The recipe requires 7 1/2 ounces of all-purpose flour, which is approximately 1 2/3 cups.
What leavening agents are used in this cake?
This recipe uses 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Why do I need to simmer the beer and molasses?
Simmering the stout and molasses together helps combine the flavors before they are incorporated into the batter.
Can I use chocolate chips for the batter?
The recipe recommends using very finely chopped semisweet chocolate rather than chips for better distribution and texture.
What size bundt pan is ideal?
A standard 10-12 cup bundt pan is the correct size for this recipe.
What is the texture of the cake like?
The cake is perfectly moist yet light, offering a rich and indulgent culinary experience.
Is salt necessary in this chocolate cake?
Yes, 1/2 teaspoon of salt is used to enhance and balance the deep chocolate and stout flavors.