Chocolate And Dark Beer Bundt Cake – a delicious recipe with beer dark/stout, butter, sugar, flour, cocoa, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C.
2
Place a pot over the stove and heat up the beer, make sure not to let it boil. Once the beer is somewhat hot place the butter into the pot and mix everything together until the butter melts.
3
Mix the powdered ingredients in a separate bowl.
4
In another bowl (preferably glass or porcelain) begin mixing the cream, eggs, and vanilla.
5
Once the liquid ingredients are completely mixed, add the beer and butter mixture into the bowl and mix well.
6
After mixing the beer with the liquid ingredients, pour the powdered ingredients into the bowl and mix everything until all the ingredients are completely incorporated. (Make sure not to overmix.)
7
Pour everything to a bundt cake mold which has been previously covered with cooking spray/oil and flour.
8
Place the mold into the oven and let it bake for 40-50 minutes.
9
Take the mold out and let it cool off for 10 minutes.
10
Once cooled, carefully take the cake out of the mold and place it on a large plate or tray. If you like, you may cover the cake with powdered sugar before serving.
1197
kcal
Calories
74
g
Fat
117
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup beer dark/stout, 7/8 cup butter, 3/4 cup sugar, 2 cups flour, and more.
Yes, Chocolate And Dark Beer Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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