Impressive, rich flavor and a beautifully moist crumb make this Irish Chocolate Stout Bundt Cake recipe the go-to elegant dessert for your Irish dinner.
Preheat the oven to 350 °F. Spray a 9 inch bundt pan with cooking spray then sprinkle the pan with 1-2 tablespoons of flour. Tap the sides to be sure it is covered and to remove any excess.
In a medium mixing bowl, whisk together the flour and the baking soda. Set aside for now. Pour the stout beer into a medium saucepan and add the butter.
Heat over low heat until the butter is melted and the beer is warm. Add the cocoa powder, sugar and instant coffee (if using) and whisk until smooth and the sugar has melted.
Remove from heat and set aside to cool slightly. In the bowl to your stand mixer, beat together the sour cream with the eggs and vanilla extract on high.
Add the warm stout mixture and beat on medium until fully combined. Add the flour mixture slowly, beating on low to start and increasing the speed to medium as the flour is incorporated.