Guinness Bundt Cake

In honor of St. Patricks day, which is quickly approaching, I thought I'd share the recipe for this yummy cake. Now I know many of you are thinking that the idea of Guinness and chocolate doesn't sound appealing but let me assure you the cake does not taste of Guinness. It definitely changes the flavor profile so you know something is different but the flavor does not scream beer. I made a few modifications to the original recipe by adding chunks of dark chocolate and cocoa nibs to the batter. This was the first time I had baked with the cocoa nibs and I have to say that I quite like the results. They add a slightly crunchy little bite, a nice little texture change. The cake stays nice and moist from the addition of sour cream and the ganache bumps up the chocolate factor to another level. If you're planning a St. Patricks day celebration (let's me honest, even if you're not) consider adding this to your menu.

Guinness Chocolate Bundt Cake

Printable Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more to coat the pan
• Unsweetened cocoa powder, for the pan
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup stout beer (such as Guinness)
• 16 ounces semi sweet chocolate, chopped (8oz for batter, 4oz for chunks, 4oz for ganache)
• 3 eggs
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 1/4 cup roasted cocoa nibs
• 1/2 cup sour cream
• 1/2 cup heavy cream

Directions

1. Heat oven to 350° F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
3. Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix). Mix in your chocolate chunks and cocoa nibs by hand.
4. Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
5. In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.

Recipe adapted from Real Simple

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