Fudge Cake with Stout Glaze Recipe

Name: Fudge Cake with Stout Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 16 tablespoons (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 1 cup coffee, warm; 2 large eggs; 2 cups all-purpose flour; 3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 cup sour cream; 1 teaspoon almond extract; 1 cup heavy cream; 8 ounces bittersweet chocolate, chopped; 1/4 cup confectioners sugar; 1/4 cup stout

Servings: persons

Nonstick cooking spray
16 tablespoons (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup coffee, warm
2 large eggs
2 cups all-purpose flour
3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup sour cream
1 teaspoon almond extract
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1/4 cup confectioners sugar
1/4 cup stout

1
Special equipment: a 6-cup Bundt pan
2
For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
3
Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
4
Pour the coffee over the top and beat until the butter is fully melted.
5
Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
6
Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined.
7
Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes.
8
Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up.
9
Put the rack over a baking sheet.
10
For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat.
11
Whisk in the chocolate, confectioners sugar and stout until the chocolate melts.
12
Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing.
13
The cake will keep for 2 days at room temperature.

1745

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick cooking spray, 16 tablespoons (2 sticks) unsalted butter, softened, 2 cups granulated sugar, 1 cup coffee, warm, and more.

Yes, Fudge Cake with Stout Glaze 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.

That's it — enjoy your meal!

Fudge Cake with Stout Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions