Chocolate Stout Bundt Cake with Chocolate-Bailey’s Irish Cream Sauce

Chocolate Stout Bundt Cake with Chocolate-Bailey’s Irish Cream Sauce

Indulge in the ultimate dessert experience this St. Patrick’s Day with a rich and moist Chocolate Stout Bundt Cake, perfectly complemented by a luscious chocolate-Bailey’s Irish cream sauce. This decadent cake will tantalize your taste buds and elevate your celebrations.

Adapted from:

Epicurious - Chocolate Stout Cake Recipe

Ingredients:

- 2 cups (4 sticks) unsalted butter, at room temperature

- 2 cups stout (such as Guinness)

- 1½ cups Dutch-process cocoa powder

- 4 cups all-purpose flour, sifted

- 4 cups granulated sugar

- 1 tablespoon baking soda

- 1 teaspoon kosher salt

- 4 large eggs, at room temperature

- 1⅓ cups sour cream, at room temperature

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a large Bundt pan or use non-stick baking spray.

2. In a large saucepan, melt the butter over medium heat. Once melted, add the stout and cocoa powder, whisking until smooth and well combined. Remove from heat and let it cool slightly.

3. In a separate bowl, combine the flour, baking soda, and kosher salt. Set aside.

4. In a large mixing bowl, beat the sugar and eggs together until light and fluffy. Gradually add the sour cream and the stout mixture, mixing until just combined.

5. Slowly add the dry ingredients to the wet ingredients, mixing gently until no dry streaks remain. Be careful not to overmix.

6. Pour the batter into the prepared Bundt pan, smoothing the top as needed.

7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Chocolate-Bailey’s Irish Cream Sauce:

- 1 cup heavy cream

- 8 ounces dark chocolate, chopped

- ½ cup Bailey’s Irish Cream

1. In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chopped chocolate, stirring until melted and smooth.

2. Stir in the Bailey’s Irish Cream until fully incorporated. Allow to cool slightly before drizzling over the cooled Bundt cake.

Decorate with chocolate shavings or a dusting of powdered sugar for an elegant touch. Serve with a scoop of vanilla ice cream or whipped cream for an extra decadent treat. Enjoy your unforgettable celebration with this spectacular dessert!