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Moist Chocolate Stout Bundt Cake Recipe with Easy Espresso Glaze

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A rich and moist chocolate bundt cake infused with stout beer and topped with a glossy espresso glaze, perfect for cozy gatherings and chocolate lovers seeking a grown-up twist.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) stout beer, room temperature (e.g., Guinness or chocolatey stout)
  • ½ cup (120 g) sour cream, full fat
  • ⅓ cup (80 ml) freshly brewed espresso, cooled
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (28 g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or baking spray, then dust with cocoa powder to prevent sticking. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, cream the softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until the batter is smooth and glossy.
  5. Alternate adding the dry ingredients and stout to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed after each addition, avoiding overmixing.
  6. Fold in the sour cream using a rubber spatula to keep the batter airy.
  7. Pour the batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached. Start checking at 50 minutes.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
  10. For the espresso glaze, whisk together powdered sugar, cooled espresso, and melted butter until smooth and pourable but thick enough to coat the back of a spoon.
  11. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.

Notes

Use room temperature eggs and stout for best texture. Sift dry ingredients to avoid clumps. Be gentle folding in sour cream to keep batter airy. Let cake cool completely before glazing to prevent glaze from melting off. Tap pan before baking to release air bubbles. For nonstick release, grease pan well and dust with cocoa powder.

Nutrition

Keywords: chocolate cake, bundt cake, stout beer cake, espresso glaze, moist chocolate cake, easy chocolate dessert, coffee glaze, chocolate stout cake

Find it online: https://flurpchef.com/moist-chocolate-stout-bundt-cake-recipe-with-easy-espresso-glaze/