Description
A dense, fudgy chocolate bundt cake infused with roasted malt stout beer, topped with a rich homemade salted caramel glaze. This sophisticated yet easy one-bowl dessert is perfect for holiday gatherings.
Ingredients
Scale
- 1 cup (240ml) Chocolate Stout Beer
- 6 ounces (170g) Dark Chocolate (semi-sweet chips or chopped bars, 70% cocoa)
- ½ cup (113g) Unsalted Butter, melted
- 1 cup (200g) Brown Sugar, packed
- ½ cup (100g) Granulated Sugar
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cups (190g) All-Purpose Flour
- ¼ cup (25g) Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- For the Glaze: ½ cup (120ml) Heavy Cream
- For the Glaze: 2 tablespoons (30g) Unsalted Butter
- For the Glaze: 1 cup (200g) Brown Sugar, packed
- For the Glaze: 1 teaspoon Salt
- For the Glaze: ½ teaspoon Vanilla Extract
- For Garnish: Flaky Sea Salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch Bundt pan generously with butter or non-stick spray, dust with cocoa powder or flour, and tap out excess.
- Melt the dark chocolate and butter together in a microwave-safe bowl or saucepan over low heat. Stir until smooth and let cool slightly.
- In a large bowl, whisk together the melted chocolate-butter mixture, brown sugar, granulated sugar, eggs, vanilla, and stout beer until glossy and sugar is mostly dissolved.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined; do not overmix.
- Pour batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
- While the cake cools, make the glaze: In a saucepan over medium heat, combine heavy cream, butter, and brown sugar. Stir until dissolved and bring to a gentle boil. Boil for 2 minutes, then remove from heat.
- Stir vanilla and salt into the hot caramel. Let cool for 5 minutes until slightly thickened.
- Drizzle the warm caramel glaze over the cooled cake. Sprinkle with flaky sea salt if desired. Slice and serve.
Notes
Ensure eggs and butter are at room temperature for better emulsification. Do not overmix the batter to avoid a tough texture. The cake tastes better the next day as flavors meld. Store at room temperature for 2-3 days or freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute butter with coconut oil/vegan butter, eggs with flax eggs, and use vegan chocolate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45
- Sodium: 320
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 3
- Protein: 6
Keywords: chocolate stout cake, bundt cake, salted caramel glaze, holiday dessert, beer cake, fudgy cake, Oktoberfest dessert, easy baking