Sunday Night® Chocolate Stout Bundt® Cake
Our founder, Eileen, has been making this award-winning cake for years, in all shapes and sizes. The stout beer lends a malty, dark-roasted flavor that pairs perfectly with our chocolate sauce (don’t worry, the alcohol bakes off in the oven so it’s safe for everyone). Try baking with a stout from your local microbrewery. Pro tip: share it with your local brewer and they just might give you free beer.
Category
Dessert
Servings
1 large cake (12 to 16 servings)
Prep Time
20 minutes
Cook Time
35
Author:
Eileen Gannon
Ingredients
10 tablespoons (1 stick plus 2 tablespoons/141 grams) unsalted butter, softened
¾ cup (66 grams) unsweetened Dutch processed cocoa, sifted (plus 1 tablespoon for dusting the pan)
2 cups (250 grams) all-purpose flour
2½ teaspoons baking soda
1 teaspoon instant coffee/espresso powder
½ teaspoon fine salt
1 cup (237 milliliters) stout beer
2 cups (400 grams) granulated sugar
¾ cup (172 grams) sour cream, room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety
Fresh blackberries (optional)
Powdered sugar for dusting (optional)
Made with
Directions
Preheat oven to 350°F. Using a pastry brush, grease a 10-cup or 12-cup Bundt® pan with vegetable shortening and coat with cocoa, tapping out the excess; set aside. (See note below about preparing the pan.*)
In a small bowl sift together the flour, baking soda, instant coffee, and salt.
In a large saucepan, combine the 10 tablespoons butter and stout beer. Place over medium-low heat until butter melts; remove from heat. Add sugar and the ¾ cup cocoa; whisk to blend. In a small bowl, stir together sour cream, eggs, and vanilla; add to stout mixture. Add flour mixture and whisk until smooth. Scrape the sides of the pan with a rubber spatula and pour batter into prepared Bundt® pan.
Bake for 35 to 40 minutes or until a toothpick inserted has a few crumbs still sticking to it. Do not overbake. Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it side to side until it moves slightly; invert onto the wire rack. Cool completely.
To serve, place the cake on a large platter. Heat Sunday Night Chocolate Sauce in the microwave oven on high for 20 seconds or until just pourable. Pour sauce over cake. Add fresh blackberries and a dusting of powdered sugar. Serve with extra chocolate sauce on the side.
Tips From Eileen
*To prepare the pan (including the center), use a pastry brush and vegetable shortening (butter can burn and cause the cake to stick), and coat the entire interior surface of the pan. Add 2 tablespoons of cocoa powder and turn the pan in all directions so the cocoa coats the shortening completely. Tap out excess flour over a sink or trash can.
This cake batter can be baked in about any baking pan you choose. Fill the pan about ⅔ of the way full with batter. Baking times will vary depending on the size of the pan, so check for doneness earlier than you would expect.
To store, place cake in a large, covered cake container. It keeps best in a container that can be sealed. Store at room temperature or refrigerated.
The cake can also be frozen, unglazed and wrapped tightly, for 2 months. Thaw at room temperature before glazing.
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