Deep rich flavor and a beautifully moist crumb make this Chocolate Stout Bundt Cake Recipe with Irish Cream Glaze the perfect treat with any Irish meal.
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.
Pour the batter into a prepared pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
Cool in the pan for 10 minutes before flipping the pan over on a cooling rack. Leave the pan over the cake and allow to cool completely. About 1 hour.
In a small mixing bowl, sift the powdered sugar. Add the Irish cream and mix together using a small whisk or fork.
Pour the glaze over the top of the cooled cake and serve immediately.
Notes
This cake is a chocolate lover's dream! Rich and moist and oh so chocolatey. Just a hint of the stout can be tasted but it really adds to this cake by bringing out the chocolate flavor. The creamy glaze adds just a pop of sweetness and the Irish cream is perfect for celebrating St Patty’s Day in style!• Store leftovers, covered, at room temperature for up to 4 days.• You can freeze this cake without the glaze. Cool the cake completely and then wrap it fully in plastic wrap before wrapping it entirely in tin foil. Freeze for up to 3 months. When you are ready, thaw on the counter and make the glaze in step 10 before serving.• When measuring out the stout beer, pour into a measuring cup then let stand for 5 minutes to let the foam settle, then top up the measurement.• We used a Guinness stout however a local craft brewery stout is fine too.• I used Bailey’s for the Irish Cream but there are a lot of Irish cream options available and all of them will work.• The alcohol in the cake will burn away during baking but they also have a non-alcohol version.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.