Double Stout Chocolate Bundt Cake Recipes

CHOCOLATE STOUT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
• In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
• In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
• Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
• In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.

CHOCOLATE STOUT CAKE

Steps:

• Preheat oven to 350°F. Grease a bundt cake pan generously with nonstick baking spray.
• Melt the chocolate in a double boiler over simmering water, stirring until smooth. Set aside to cool slightly.
• Pour the beer into a liquid measuring cup and set aside. (This will release some of the carbonation).
• Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.
• In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each. Mix in the vanilla and melted chocolate. Scrape down the bowl often to make sure batter is mixing evenly.
• Add the flour mixture in 3 additions, alternating with the stout beer, and ending with the flour mixture. Scrape down bowl as needed. Mix on medium speed for a few seconds until smooth and creamy.
• Pour batter into prepared bundt pan and bake until a toothpick comes out clean, about 50-60 minutes. Leave the cake in the pan for 15 minutes and then turn out onto a wire rack and cool completely.
• To make the icing, heat the cream over medium high heat or in microwave until it starts steaming. Pour the cream over the chocolate in a heat proof bowl. Let stand for 5 minutes and then stir until the mixture becomes silky smooth. Add stout beer.
• Let icing cool until it starts to thicken, then pour over cooled bundt cake. Let icing set up for 20 minutes before serving.

DOUBLE STOUT CHOCOLATE BUNDT CAKE

Steps:

• To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
• In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
• In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
• Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
• To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it's warm and runny.
• Store the cake in the fridge for up to 5 days.

DOUBLE CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.