Guest Post: Chocolate Stout Cake

Emily has put beer in cake, and it was DELICIOUS. Can you handle it?

Whenever I see a chocolate Bundt cake, I think of the episode of Sabrina the Teenage Witch with the truth sprinkles. I’m pretty sure its one of the first episodes of the whole series. The school bully, Libby, is spreading rumors about Sabrina and her friend. When they make Bundts in Home Ec class, Sabrina puts truth sprinkles on her chocolate Bundt and gives some to Libby. The bully reveals that she was lying and all seems right. As it goes though, the truth sprinkles get into the wrong hands and soon everyone is telling their thoughts. That isn’t important though, what is important is that Sabrina made chocolate cake and it looked delicious. Everyone loves chocolate. And if you don’t, we can’t be friends anymore. There are lots of things that go great with chocolate – more chocolate, peanut butter, coffee, mint, and did I mention more chocolate? It turns out that beer (that’s right folks) is also delicious with chocolate. Not that I ever really need an excuse to bake with alcohol, but this cake is excellent for a 21st birthday, New Years party, or St. Patrick’s Day. It does not taste distinctly like beer, but it enhances the chocolate flavor and has a slightly hoppy note. Without the glaze, I like to think that it is a perfectly acceptable breakfast food (I mean it looks like a giant doughnut). Here I made a chocolate-espresso glaze, but a white chocolate, or even caramel topping of some sort would be just as delightful.

Cake (barely adapted from Smitten Kitchen)

– 1 cup stout (I used Guinness)

– 1 cup (2 sticks) unsalted butter

– 3/4 cup unsweetened cocoa powder

– 2 cups all purpose flour

– 2 cups sugar

– 1 1/2 teaspoons baking soda

– 3/4 teaspoon salt

– 2 large eggs, room temperature

– 2/3 cup sour cream

Preheat oven to 350°F. Thoroughly grease a Bundt pan (I always use Baker’s Joy spray. That stuff is seriously magical.) Combine the flour, sugar, baking soda, and salt in a bowl. Set aside. Melt the butter in a saucepan and then add the stout. Simmer over medium heat. Add cocoa powder and whisk until mixture is smooth. Set aside to cool slightly. Using a mixer, beat the eggs and sour cream in a large bowl. With the mixer still running, slowly drizzle the stout-chocolate mixture into egg mixture and beat just to combine. You don’t want to do this too quickly or you might cook the eggs. Add flour mixture in two parts, beating on slow speed after each addition. Do this until the dry is just barely incorporated into the wet. Switch to a rubber spatula and fold batter until completely combined. Pour batter into prepared Bundt pan. Bake cake toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan.


– 6 ounces good dark chocolate (I used semisweet, but bittersweet works too)

– 6 tablespoons heavy cream

– 1 teaspoon instant coffee

– rainbow sprinkles

Over a double boiler, melt the chocolate, heavy cream, and coffee until it’s smooth and warm, stirring occasionally. Immediately drizzle over the top of cooled cake. Decorate with sprinkles, this is mandatory.

Processed with VSCOcam with f2 preset


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