Go Back
+ servings

Decadent Chocolate Stout Bundt Cake


  • Chocolate Bundt Cake
  • 2 cups beer (either a stout or chocolate porter)
  • 8 Tbsp unsalted butter + more for the pan
  • ¾ cup cocoa powder (natural cocoa powder, not-dutched)
  • 1 cup whole wheat pastry flour (or spelt flour)
  • 1 cup all-purpose flour
  • 1 cup muscovado or organic dark brown sugar (the darkest sugar you can find)
  • 2 tsp baking soda
  • 1 tsp fine grain sea salt
  • 3 eggs (large or XL)
  • 1 ½ cups Greek yogurt (or plain whole yogurt)
  • ¾ cup maple syrup

  • Ganache
  • 6 oz semisweet chocolate chips
  • 6 Tbsp heavy cream
  • ¾ tsp instant coffee granules

  • flaky sea salt, to serve


  • Prep
  • Preheat oven to 350° F
  • Use an 11 or 12 cup capacity bundt pan (or an equivalent). Prepare it generously with butter and flour. (see notes above about baking the cake in other sized pans)

  • Cake
  • In a small to medium-sized saucepan, add the beer and simmer until it has been reduced to 1 cup. Remove from the heat, add the butter, and stir until it has melted.
  • Add the cocoa powder, stirring until the mix is smooth
  • Set aside to cool, stirring occasionally
  • (Note: You can make the chocolate/butter/beer mix a day or two before and store it in the fridge. When ready to use, warm it up ever-so-slightly and stir until smooth)
  • In a medium bowl, whisk together the flours, brown sugar, baking soda, and sea salt. Set aside.
  • In the bowl of your mixer, add the eggs, yogurt, and maple syrup.
  • Mix until it's blended and uniform in appearance.
  • Gradually add the (cooled) beer mix, and blend until combined.
  • Add the flour mix, and this time by hand, fold until just blended, using as few strokes as possible.
  • Transfer the batter to the prepared pan and bake for 40 - 45 minutes (if using the bundt pan), or until a knife inserted in the center comes out clean.
  • Remove from the oven, and turn out onto a cooling rack after seven minutes.
  • (Note: You really don't want to over bake this cake - err on the slightly moist side)

  • Ganache
  • Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Drizzle over the top of cooled cake
  • When the cake is completely cool, drizzle the ganache over the top and let it set
  • Just before you're ready to serve, sprinkle the cake with a bit of flaky sea salt.
  • (Note: If you sprinkle the sea salt on ahead of time, you'll end up with little divots)