Chocolate Stout Bundt Cake Recipe
[Photograph: Yvonne Ruperti]
Bake with your booze on St. Patrick's Day with this dripping moist chocolate cake deeply flavored with the dark tones of decadent chocolate stout.
- Yield:makes one bundt cake
- Active time: 10 minutes
- Total time:2 hours
Ingredients
- 2 cups (14 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon salt
- 3 large eggs
- 14 tablespoons (7 ounces) unsalted butter, melted
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 12 ounces chocolate stout (or regular stout)
- 2 cups (10 ounces) all-purpose flour
- 1 cup (3 ounces) cocoa
- 1 3/4 teaspoons baking soda
- 1/4 teaspoon baking powder
Directions
-
1.
Adjust oven rack to middle position and preheat oven to 350°F. Butter bundt pan and dust with cocoa.
-
2.
In large bowl, whisk brown sugar, granulated sugar, salt, and eggs until combined. Whisk in butter, sour cream, vanilla, and stout until combined.
-
3.
In medium bowl, whisk flour with cocoa, baking soda, and baking powder. Whisk into wet mixture until combined.
-
4.
Pour into prepared pan and bake until just firm to touch and toothpick inserted into center comes out with moist crumbs, 45 to 50 minutes.
-
5.
Transfer to wire rack to cool completely. Loosen edges with knife and invert onto serving plate.
This Recipe Appears In
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