Decadent Double Stout Chocolate Bundt Cake with Rich Stout Ganache
Prepare yourself for an extraordinary chocolate experience! This isn’t just any chocolate cake; it’s a magnificent Double Stout Chocolate Bundt Cake, where the deep, complex flavors of stout are woven into both the cake batter and the luxurious ganache. Each slice is a symphony of rich, moist chocolate, elevated by the subtle malty notes of stout and studded with delightful slivers of dark chocolate for an even more intense flavor. For any true chocoholic, this cake is nothing short of pure heaven.
The Irresistible Allure of Stout in Baking
There’s something truly magical about incorporating stout into chocolate desserts. Brands like Guinness aren’t just for sipping; their dark, roasted malt profiles and subtle bitterness act as a powerful enhancer for chocolate. The stout doesn’t overpower the chocolate; instead, it deepens its flavor, adding a sophisticated, earthy undertone and an incredible moistness to the cake’s crumb. It’s a culinary secret that transforms a simple chocolate cake into a gourmet masterpiece. This cake is so good, it makes me reminisce about baking it during a special time in my life, eagerly anticipating the rich indulgence. While my life is now filled with the joyous chaos of a newborn, the memory of this exquisite cake lingers, making me wish I could bake it again in a heartbeat!
When I first developed this recipe, I found myself with leftover stout after mixing it into the cake batter. Naturally, the only sensible thing to do was to pour some into the ganache too! And oh, what a revelation it was! The result is a silky-smooth chocolate ganache with a delightful, subtle tang that perfectly complements the rich cake. This double dose of stout ensures an unparalleled depth of flavor in every bite.
Why This Bundt Cake Stands Out
This chocolate bundt cake is exceptional for a few key reasons. Firstly, as we’ve discussed, the rich chocolate flavor is profoundly boosted by the generous addition of stout – a match made in dessert heaven! Secondly, to elevate the chocolate experience even further, I stirred in finely chopped dark chocolate into the batter. This isn’t just about adding more chocolate; it’s about introducing pockets of intense, molten chocolate that practically ooze with flavor. While it might not literally “ooze,” the distinct taste of rich, dark chocolate is undeniably present in every single bite, creating a truly luxurious texture and taste sensation.
Beyond its incredible flavor, this beauty couldn’t be easier to make. You don’t need to be a seasoned baker to achieve spectacular results. The process is straightforward: simply combine your dry ingredients in one bowl and your wet ingredients in another. Then, gently bring them together to form a smooth, luscious batter. For that extra layer of chocolatey indulgence, fold in the slivered dark chocolate, pour into your prepared bundt pan, and let your oven work its magic. The simplicity of the method belies the sophisticated flavor of the final product.
Just take a moment to admire that slice. The deep, dark crumb, the subtle glisten of melted chocolate chunks, and the inviting sheen of the ganache – isn’t it the most delightful thing to behold? This cake isn’t just a dessert; it’s a visual treat and a testament to the power of a few simple, high-quality ingredients.
Baking Your Perfect Double Stout Chocolate Bundt Cake: A Step-by-Step Guide
Crafting this indulgent bundt cake is a rewarding experience. Starting with properly preheating your oven and preparing your bundt pan will set you up for success. Generously spraying your 14-cup bundt pan with cooking spray, ensuring every crevice is covered, is crucial for an easy release and a beautifully shaped cake. Next, carefully whisk together your dry ingredients – flour, cocoa powder, baking soda, and salt – making sure they are well combined. This prevents lumps and ensures an even distribution of leavening agents.
In a separate, large mixing bowl, the magic truly begins. Beat the eggs and sugar on medium-high speed for about two minutes until light and fluffy. This aeration is key to a tender cake. Then, incorporate the Greek yogurt, stout, melted butter, and vanilla extract, mixing until everything is just combined. The Greek yogurt adds extra moisture and a slight tang, enhancing the stout’s complexity. Finally, gradually add the whisked dry ingredients to the wet mixture, mixing until the batter is smooth. Be careful not to overmix, as this can lead to a tough cake. The last step before baking is to gently fold in the finely chopped semi-sweet chocolate, ensuring every bite will be full of rich chocolate pockets.
Pour the prepared batter into your bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack before attempting to invert it. Patience here is key; a perfectly cooled cake will release easily and maintain its stunning shape.
Crafting the Silky Stout Ganache
The ganache is the crowning glory of this bundt cake. To make it, start by finely chopping your semi-sweet chocolate and placing it in a heatproof bowl. In a microwave-safe bowl, gently warm the heavy cream for about 30 seconds, just until hot but not boiling. Pour the warm cream over the chopped chocolate, let it sit for a minute, then stir until it’s completely smooth and glossy. This simple process creates a classic ganache. For the unique stout twist, stir in two tablespoons of stout. The stout adds another layer of flavor and a beautiful sheen to the ganache. Pour this warm, runny chocolate stout sauce generously over your cooled bundt cake, allowing it to cascade down the sides. Take a moment to admire the stunning presentation – it’s almost too beautiful to eat!
Tips for Baking Success
- Pan Preparation is Key: A well-greased and floured bundt pan (or simply using cooking spray with flour) prevents sticking and ensures your cake releases perfectly.
- Room Temperature Ingredients: Eggs, yogurt, and stout at room temperature emulsify better, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing develops gluten, which can result in a tough, dense cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is done. It should come out clean or with a few moist crumbs attached.
- Cool Completely: Allow the cake to cool fully in the pan before inverting. This prevents breakage and ensures the cake is structurally sound enough for the ganache.
- Quality Ingredients: Using a good quality stout and chocolate will make a noticeable difference in the final flavor.
Serving Suggestions & Variations
This Double Stout Chocolate Bundt Cake is rich and satisfying on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For an extra touch of indulgence, consider a dusting of cocoa powder or a few chocolate shavings on top. While it’s a stellar choice for St. Patrick’s Day celebrations, this cake is truly perfect for any weekend gathering, holiday feast, or simply when you crave an intensely chocolatey treat.
Feeling adventurous? Experiment with different types of stout – a coffee stout could add another layer of roasted flavor, or a milk stout might make it even creamier. You could also try adding a hint of orange zest to the batter for a bright contrast to the dark chocolate and stout. For those who enjoy a bit of spice, a pinch of cayenne pepper in the ganache could offer an intriguing warmth.
Frequently Asked Questions (FAQs)
- Can I make this cake ahead of time?
- Absolutely! This cake actually tastes even better the next day as the flavors have more time to meld. Store it covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Will the cake taste strongly of beer?
- No, the alcohol in the stout mostly bakes out, leaving behind its complex malty, roasted notes which enhance the chocolate rather than tasting like beer. The ganache will have a slight, pleasant stout flavor.
- What if I don’t have Greek yogurt?
- You can substitute Greek yogurt with sour cream or buttermilk. If using buttermilk, you might need to adjust the liquid slightly, but it will provide a similar tang and moistness.
- Can I use a different type of chocolate?
- Yes, while semi-sweet is recommended for balance, you could use dark chocolate for an even more intense chocolate flavor, or milk chocolate for a sweeter, creamier profile.
Conclusion
There you have it – a recipe for a truly unforgettable chocolate cake. The combination of stout and dark chocolate creates a depth of flavor that is both comforting and sophisticated. Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or simply treating yourself, this Double Stout Chocolate Bundt Cake is guaranteed to impress. It’s rich, moist, incredibly flavorful, and surprisingly simple to prepare. So, go ahead, gather your ingredients, and bake this chocolatey masterpiece. You deserve every heavenly bite!
★★★★★
Double Stout Chocolate Bundt Cake
Shinee Davaakhuu
15
45
1
12 -14 servings
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Ingredients
For cake:
- 2 cups 250gr all-purpose flour
- ¾ cup 60gr unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 2 cups 400gr sugar
- 2/3 cup 150gr Greek yogurt
- 1 cup 240ml stout (such as Guinness)
- 1 cup 230gr unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 oz 115gr semi-sweet chocolate, finely chopped
For ganache:
- 2 oz 55gr semi-sweet chocolate, broken into small pieces
- 2 tablespoons heavy whipping cream
- 2 tablespoons stout
Instructions
- To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
- To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it’s warm and runny.
- Store the cake in the fridge for up to 5 days.
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