The beer in this bittersweet chocolate stout bundt cake enhances its rich fudgy flavor. The cake is finished with a chocolate ganache.
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.
The beer in this bittersweet chocolate stout bundt cake enhances its rich fudgy flavor. The cake is finished with a chocolate ganache.
Adapted from King Arthur Flour
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