Chocolate Stout Bundt Cake with whiskey ganache
Chocolate Stout Bundt Cake with whiskey ganache is decadent and moist with incredible chocolate flavor. You may find yourself licking up every last crumb. Using a cocoa espresso milk stout is our pick, but Guinness or your favorite stout works, too.
Test Kitchen Tip
Adding whiskey to the ganache brings a subtle but nice complement to the cake. You can also substitute pure vanilla extract for the whiskey.
Preheat oven to 350° with rack in bottom third.
Coat the inside of a 12-cup Bundt pan with 1 Tbsp. softened butter. Combine 1 Tbsp. flour and 1 Tbsp. unsweetened cocoa. Coat pan with flour mixture; tap out excess.
Simmer beer and remaining 2 sticks of butter in a saucepan over medium heat until butter melts; whisk in remaining ¾ cup unsweetened cocoa and black cocoa, then cool slightly.
Whisk together remaining 2 cups flour, sugar, baking soda, and salt. Beat together eggs and sour cream with a mixer on medium speed until blended. Add beer mixture; beat until combined. Beat in flour mixture on low speed just until combined. Pour batter into prepared pan and smooth top.
Place chocolate in a heatproof measuring cup with a pour spout. Heat cream in a saucepan until just boiling; pour over chocolate and let stand 5 minutes. Whisk in corn syrup and whiskey until smooth. Cool ganache until thick, then drizzle over cake.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 71mg 23%
Sodium 352mg 14%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.