Chocolate Stout Cake for St. Patrick’s Day! [RECIPE]

Good Evening Friends!

I hope your Sunday has been a fabulous one. Around here the little one and I were decorating this delicious, chocolaty stout cake for St. Patrick’s Day. This bundt cake was a surprising one. First off, I don’t like desserts that are too rich or are overly sweet. I did cut the white sugar in half and only used 1 cup. This stout cake also puts in a tiny bit of coffee along with cocoa powder, giving this cake an underlying coffee taste. If you like coffee then you will surely love this cake. I couldn’t taste the Guinness beer in it at all, but I stayed true to the recipe and used 1 cup of beer in this cake.


This dessert was super easy to whip together and the family anxiously waited as the house began to fill with the smell of chocolate cake. You know what it’s like, when you’re waiting on pins and needles for a treat to finish baking. It’s torture LOL! 🙂 But when it was all finally done and we sliced up pieces we all enjoyed this cake thoroughly as we watched, “Waking Ned Devine”. This Irish movie is a must-see on St. Paddy’s Day and is rated PG so the whole family can tune in.

I hope you all give this chocolate stout cake from fellow blogger, The Smitten Kitchen, a try. It is truly delicious and worth tasting! Stay tuned for more delicious recipes, and as always, keep on cooking! ❤


Chocolate Stout Cake

Courtesy of: The Smitten Kitchen 


1 cup (235 ml) stout (such as Guinness)
1 cup (2 sticks, 8 ounces or 230 grams) unsalted butter
3/4 cup (65 grams) unsweetened cocoa powder (preferably Dutch-process)
2 cups (230 grams) all purpose flour
2 cups (400 grams) granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup (160 grams) sour cream
6 ounces (170 grams) good semisweet chocolate chips
6 tablespoons (90 ml) heavy cream
3/4 teaspoon instant coffee granules


Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.


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