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Decadent Chocolate Stout Bundt Cake with Coffee Glaze

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A rich, moist chocolate bundt cake made with stout beer for malty depth, topped with a glossy coffee glaze that adds a slightly tangy finish. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 1 cup (240 ml) stout beer, room temperature (e.g., Guinness)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (180 g) powdered sugar (for glaze)
  • 3 tablespoons strong brewed coffee (freshly brewed preferred)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter and dust it lightly with cocoa powder to prevent sticking.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk the sugar and eggs until combined and slightly glossy.
  4. Add the buttermilk, vegetable oil, stout beer, and vanilla extract to the wet mixture and whisk gently until incorporated.
  5. Slowly add the dry ingredients to the wet mixture and fold together with a rubber spatula until just combined. Avoid overmixing.
  6. Pour the batter into the prepared bundt pan and tap gently on the counter to release air bubbles.
  7. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for about 15 minutes before inverting onto a cooling rack to cool completely.
  9. For the coffee glaze, whisk together powdered sugar, brewed coffee, melted butter, and vanilla extract until smooth. Adjust consistency with more coffee if needed.
  10. Drizzle the glaze evenly over the cooled bundt cake and allow it to set for about 20 minutes before slicing.

Notes

Do not rush unmolding the cake; let it cool in the pan for 15 minutes before flipping to avoid cracks. Use room temperature ingredients for best results. Freshly brewed coffee enhances the glaze flavor. For gluten-free, substitute flour with gluten-free baking blend and add xanthan gum if needed. For dairy-free, use coconut milk instead of buttermilk and dairy-free butter substitute in glaze.

Nutrition

Keywords: chocolate bundt cake, stout cake, coffee glaze, chocolate dessert, easy chocolate cake, moist chocolate cake, bundt cake recipe

Find it online: https://jodierecipes.com/decadent-chocolate-stout-bundt-cake-recipe-with-easy-coffee-glaze/