Beer and chocolate, it’s a match made in heaven!
CHOCOLATE STOUT BUNDT CAKE
Chocolate Stout Bundt Cake:
2 sticks plus 2 tablespoons unsalted butter (softened, divided)
2 cups sugar
1 cup stout beer (hot)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup Dutch process unsweetened cocoa powder (plus more for dusting pan)
2 teaspoons baking powder
1/2 teaspoon black pepper
1 teaspoon Kosher salt
1/2 cup sour cream
SOUR CREAM WHIPPED TOPPING:
1/2 cup heavy whipping cream (chilled)
1/4 cup sour cream
For the Chocolate Stout Bundt Cake:
Preheat the oven to 350ºF. Grease a 6-cup Bundt pan with 2 tablespoons of butter and dust with cocoa powder.
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, add the butter and sugar and cream until light and fluffy, about 3 minutes. Add the stout beer and beat until the butter is melted. Add the eggs one at a time along with the vanilla extract and beat until the mixture is smooth. Scrape the sides and bottom of the bowl.
In a large bowl, add the flour, cocoa powder, baking powder, black pepper and salt and whisk to combine.
Turn the speed down to medium-low and add the flour mixture until just combined. Scrape the sides and bottom of the bowl and add the sour cream to incorporate. Pour the batter into the bundt pan and place in the oven to bake for about 40-45 minutes. Remove from oven and cool for 15 minutes before flipping the cake onto a baking rack and turning it right side up. Cut into slices and serve with the sour cream whipped topping.
For the Sour Cream Whipped Topping: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and whip until medium peaks form. Add sour cream and gently fold to incorporate.
Tip: Store cake wrapped in plastic wrap after serving. Cake will be good for 4-5 days.