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Chocolate Stout Bundt Cake with Irish Cream Glaze | A Nerd Cooks
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5 from 1 vote

Chocolate Stout Bundt Cake with Irish Cream Glaze

Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories:
Author: Lauren Pacek

Ingredients

For the chocolate bundt cake

  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter
  • ¾ cup stout beer, such as Guinness
  • 12 oz dark chocolate, chopped
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup sour cream

For the chocolate Irish cream glaze

  • 8 oz dark chocolate, chopped
  • 1 cup heavy hream
  • ¼ teaspoon kosher salt
  • 1 tbs vanilla extract
  • 2 tbs Irish Cream liquer

Instructions

To make the bundt cake

  • Preheat the oven to 350 degrees F. Grease a 12-cup nonstick Bundt pan and set aside (see notes). 
  • In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a small saucepan heat butter and beer over medium heat, stirring, until the butter is melted. Remove from heat and add the 12 ounces of chopped chocolate, stirring until smooth.
  • In the bowl of a stand mixer, beat the eggs and sugars on medium-high speed, until fluffy. Beat in the melted chocolate mixture and the sour cream. Reduce speed to low and gradually mix in flour. Do not over mix.
  • Pour the batter into the prepared pan and bake 45-55 minutes, or until a toothpick, when inserted into the center, comes mostly clean. Let the cake cool for about 20 minutes in the pan and then invert it onto a wire rack to finish cooling completely.

To make the glaze

  • Add the chopped chocolate and heavy cream to a medium -sized saucepan and heat over medium heat. Stir continuously. Once melted add the vanilla extract and kosher salt. Remove from the heat, add the Irish Cream, and stir.
  • Put the sauce in the fridge for 15 minutes or so to allow it to cool a bit. Pour the glaze onto the cake and let the cake stand until the glaze firms up.

Notes

Notes: pan release goop from I Am BakerThis is legit.
 

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg