Bake Quest for February – Featuring Chocolate

Chocolate Stout Bundt Cake recipe

I made this for a New Years Eve party recently.  Everyone thoroughly enjoyed it.  I used Guinness as the stout beer.  You can’t taste it but what comes out of the oven is a moist, chocolatey concoction of wonderfulness.  This recipe was taken from the December 2010 issue of Real Simple magazine.

Here's the final product along with Boston Margy's Grand Marnier Truffles



1 cup (2 sticks) unsalted butter, plus more, at room temperature, for the pan

Unsweetened cocoa powder, for the pan

2 1/2 cups all-purpose flour, spooned and leveled

3/4 teaspoon of baking soda

1/2 teaspoon of kosher salt

3/4 cup stout beer (such as Guinness)

3 large eggs

1 cup granulated sugar

1 cup packed dark brown sugar

1/2 cup sour cream

1/2 cup heavy cream

  • Heat oven to 350 degrees.  Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess.  In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a small saucepan, combine the butter and stout.  Cook over medium heat, stirring until the butter is melted.  Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
  • Using an electric mixer, beat the eggs and sugars on medium-high until fluffy.  Beat in the chocolate mixture and sour cream.  Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
  • Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes.  Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
  • In a small saucepan, bring the heavy cream to a boil.  Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes.  Whisk until smooth.  Set the cooling rack with the cake over a baking sheet.  Drizzle the cake with the glaze and let set before serving.

Yields 12 servings.  We had this right after midnight on New Years Eve.  One of my friends drizzled Bailey’s Irish Cream over the top of his slice and said it was quite good.

15 thoughts on “Bake Quest for February – Featuring Chocolate

  1. A MUST make. *drooling* That looks beyond simply amazing!
    What could be better than chocolate and beer!! 🙂

  2. That looks sooooooooo good!!

  3. That looks great. I love savory elements like cream cheese (or in this case, sour cream) in desserts. Isn’t Real Simple great?

    • I am the same way. They really add to a recipe. Real Simple is by far my fav magazine. I’ve been reading it for about 10 years now. There’s always some great articles and some great recipes. I read it cover to cover every month.

  4. elizabethfrank123

    Oh my life, that looks amazing Jenn! 😀

  5. Lovely! Thank you for the recipe.Sounds divine.

    • Sure thing. Let me know if you try it.

      • I have yet to learn how to bake cakes with the gluten free flour…but I have master other things that have oats or cornflakes in them. I think I will try it tomorrow, though! Sunday is for baking. Though we have some DIY stuff to do.
        I posted a choco recipe. I hope that is what I was supposed to do.

  6. Gee! I am waiting for my food to be done and ready because I am starving. Ready about chocolate cake doesn’t exactly help LOL
    Sounds truly delicious! And I can’t wait to have my own place soon with an oven that works in a way that I feel for baking cakes again. Haven’t done it for over a year – which is so not me.

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