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Prep Time 30 mins
Cook Time 35 mins
Course Dessert
Cuisine American, Caribbean
Servings 8 people


  • sauce pan
  • 2 mixing bowls
  • whisk
  • rubber spatula
  • bundt baking pan
  • electric blender (optional)


  • 1 cup 2 sticks, 8 ounces or 230 grams unsalted butter
  • 1 cup 235 ml stout (such as Guinness)
  • 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 you can use baking powder if you don't have baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup 160 grams sour cream You can use mayo if you don't have sour cream
  • 3/4 teaspoon instant coffee granules optional
  • Pam quick release cooking spray

For ganache

  • 3/4 cup 170 grams semisweet chocolate chips
  • 1/2 cup 90 ml heavy cream


  • Preheat oven to 350°F.
  • Butter or spray a bundt pan well; (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
  • In a heavy large saucepan over medium heat, bring the stout and butter to simmer.
  • Add cocoa powder and whisk until the mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda, and teaspoon salt in a large bowl to blend.
  • Using an electric mixer or a whisk, beat eggs and sour cream in another large bowl to blend.
  • Combine stout-chocolate and egg sour cream mixture
  • Add flour mixture and beat briefly on slow speed or use a whisk.
  • Mix batter lightly until completely combined.
  • Pour batter into prepared pan.
  • Bake cake for about 35 minutes or until a skewer or other tester inserted into the center comes out clean. Cool cake, cover with ganache or garnish with other treasures and add ganache on individual plates.
  • Enjoy!

For ganache

  • Pour chocolate chips and cream in a saucepan
  • Stir until fully combined into a chocolate sauce
  • pour over cake or individual slices


Keyword cake, chocolate, stout