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Decadent 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 smooth espresso glaze, perfect for indulgent occasions and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-process
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) stout beer, room temperature (e.g., Guinness)
  • ½ cup (120ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons espresso or strong brewed coffee
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with cocoa powder. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat softened butter and granulated sugar with a mixer until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and stout beer plus buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.
  6. Pour batter into prepared bundt pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Start checking at 45 minutes.
  8. Let cake cool in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  9. Whisk powdered sugar, espresso, and melted butter together until smooth for the glaze. Adjust consistency as needed.
  10. Drizzle espresso glaze evenly over cooled cake. Let set for about 20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Grease and dust bundt pan with cocoa powder to prevent sticking. Avoid overmixing batter to keep cake moist and tender. Espresso glaze can be made ahead and stored in fridge; whisk before use. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut oil and plant-based milk with lemon juice.

Nutrition

Keywords: chocolate cake, stout cake, bundt cake, espresso glaze, easy dessert, beer-infused cake, chocolate stout cake

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