Ever since I dusted off my mini bundt pan for Valentine’s Day baking, I’ve been on a bundt kick.
What I love about any bundt cake is that it comes out beautiful and festive with zero effort. It’s all about the shape and design of the pan.
Especially for those of us who don’t necessarily excel at decorating with frosting and a piping bag, bundts are a great option.
I just donated the fleur de lis decorated pan I had for over 10 years, so I could replace it with a more streamlined geometric design.
If only I had more cabinet space, I would have kept them both, and I admit, I would have probably bought another one.
My new pan is a better reflection of my current style. That’s my excuse for the new purchase.
Of course there was nothing wrong with the old pan, but I treated myself using a gift card I had to one of my favorite cooking stores.
Right away, I wanted to break in my new pan. After debating lots of different recipes, I ended up baking a bittersweet chocolate stout bundt cake.
The original recipe called for coffee, but I swapped it out for a micro-brewed milk stout. The substitution made sense considering St. Patrick’s Day is coming up very soon.
I started by melting the butter with the beer and cocoa powder on the stovetop. In a large bowl, I combined the dry ingredients. Then in another bowl, I whisked together the eggs, Greek yogurt and vanilla extract.
After I folded all the ingredients together, I carefully transferred the batter to the bundt pan.
After the cake finished baking and cooling, I made an irresistibly rich ganache to pour over it.
The cake was intense and chocolatey, and you could taste subtle hints of the stout.
Bittersweet Chocolate Stout Bundt Cake
- Prep Time: 35-40 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour 20-35 minutes + cooling
- Yield: 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.
Adapted from King Arthur Flour