Notes: I like the combination of chocolate and Stout in this Guinness Stout Cake. I am doing this in honor of St. Patrick’s Day, a month later… The Caribbean is in the chocolate belt. Traditionally chocolate is not used the European way, but chocolate is native to the Caribbean. For example, Cocoa Tea is made from the cocoa stick boiled with milk and spices. Stout is consumed through the Caribbean and Guinness Stout is the most popular for Montserrat, my home island. So now you know why I see chocolate and Guinness as “Caribbean” flavours. 😉 That said, I hope you like this recipe. I found it on The Domestic Rebel by Hayley Parker.
Ingredients for the Cake…
- 2 Sticks (1 cup) unsalted butter, softened
- ¾ Cup cocoa powder
- 2 Cups granulated sugar
- 2 Eggs
- 1 TSP vanilla extract
- ⅔ Cup full-fat sour cream or Greek yogurt
- 2 Cups all-purpose flour
- 2 TSP baking soda
- 1 TSP salt
- 1 Cup stout beer (such as Guinness, or you may use a porter)
Ingredients for the Ganache…
- ¾ Cup dark chocolate chips (you may substitute with semi-sweet)
- ½ Cup hot heavy cream
Preheat oven to 350 F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.
Allow 35 minutes for prep and 45 for baking. Serves 10-12 depending on how big you make your slices. 😉