Bittersweet Chocolate Stout Bundt Cake

Bittersweet Chocolate Stout Bundt Cake
Ever since I dusted off my mini bundt pan for Valentine’s Day baking, I’ve been on a bundt kick. I even donated the fleur de lis decorated pan I had for over 10 years, so I could replace it with a more streamlined geometric design that’s more in line with my current style. Of course there was nothing wrong with the old pan, but I treated myself using a gift card to one of my favorite cooking stores.

To break in my new pan I baked this bittersweet chocolate stout bundt cake. The original recipe called for coffee, but I swapped it out for a micro-brewed milk stout since St. Patrick’s Day is coming up. I made an irresistibly rich ganache to top it off. It was so wonderfully thick that I ended up using an offset spatula to help push it into the deep ripples circling the cake. Each bite was pure bliss.
Bittersweet Chocolate Stout Bundt Cake
Bittersweet Chocolate Stout Bundt Cake
Adapted from King Arthur Flour

Serves 10-12

Non-stick cooking spray
1 cup stout beer
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened Dutch-process cocoa powder
2 cups granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons vanilla extract
2 large eggs
1/2 cup full-fat Greek yogurt
2/3 cup chopped bittersweet chocolate
1/4 cup heavy cream

Preheat the oven to 350 degrees F. Grease a 10-12 cup bundt pan with non-stick cooking spray.

In a small saucepan over medium heat, combine the beer, butter and cocoa powder. Once the butter has melted, stir the mixture together and remove from the heat. Let stand for 10 minutes.

In a large bowl, combine the sugar, baking powder, baking soda, salt and flour. Stir the chocolate mixture into the dry ingredients.

In a small bowl, whisk together the vanilla, eggs and yogurt. Fold into the chocolate batter. Transfer to the prepared pan. Bake for 45-55 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 5 minutes before turning the pan over onto a cooling rack. Wait another 5 minutes before removing the pan.

Cool the cake completely before making the icing. Place the chopped chocolate into a small bowl. Heat the heavy cream over medium heat until it is bubbling around the edges. Pour the cream over the chocolate. Let stand for a minute before gently whisking until the chocolate is melted and smooth. Spoon the icing over the top of the cake.

Store in an airtight container.

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