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Guinness Stout Chocolate Cake

Developed by Greg Strahm

Serves:
12
Prep Time:
20 minutes
Cook Time:
35 - 40 minutes
Yield:
1 Bundt
I developed this recipe after having my first piece of Guinness Stout Cake at Cleveland's West Side Market. I asked for the recipe but alas, I was told it was an old family recipe. So I started to research recipes and after starting with a basic recipe and many attempts to recreate that particular flavor, I developed my recipe. Since I will never know for sure what is in their recipe, my recipe is as close as I can get to what I tasted at the West Side Market. This decadent chocolate cake is a dense, rich, moist chocolate cake with just the right amount of that great Guinness flavor and yeastiness. My recipe has become the "Go To" cake for any occasion. I like to serve with a scoop of Guinness Stout ice cream.
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Ingredients:

  • 1 cup:
    guinness stout
  • 2 sticks:
    butter
  • 2/3 cup:
    unsweetened dutch cocoa powder
  • 2 cups:
    all purpose flour
  • 2 cups:
    sugar
  • 1 1/4 teaspoons:
    baking soda
  • 1 teaspoon:
    salt
  • 2:
    large eggs
  • 1/2 cup:
    sour cream

Directions:

  • 1:

    In a large microwave safe bowl heat butter, beer, and cocoa until butter is melted. Mix until well blended.

  • 2:

    Sift together flour, salt, baking soda and sugar in a large mixing bowl.

  • 3:

    Add beer mixture to flour mixture and beat on medium until well blended.

  • 4:

    Add eggs and sour cream and beat on medium for 2 minutes.

  • 5:

    Pour batter into cocoa dusted prepared Bundt pan and bake in a preheated 350° F oven for 35 - 40 minutes or until a toothpick inserted into the center comes out clean.

  • 6:

    Remove from oven and place on a cooling rack for and let cool for 20-25 minutes before removing from pan.

  • 7:

    Dust with powdered and garnish with fresh raspberries before serving with a scoop of Guinness Chocolate Ice Cream.