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5 from 1 vote

Chocolate Beer Bundt cake

Dark beer, light bitter cocoa, Comes together to create a moist spongy flavor party. Perfect for a family dinner desert.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: bundt, chocolate, dark beer
Servings: 1 Bundt
Calories: 10000000000kcal


  • Saucepan
  • standing mixer
  • visk
  • Mixing bowl
  • Spoon
  • measure cup
  • Kitchen scale
  • Bundt pan


For greasing the bundt pan

  • 2 tbsp sugar for dusting
  • 2 tbsp butter For greasing the pan

For the bundt cake

  • 2.5 dl chocolate stout
  • 100 gr butter
  • 2 dl cocoa powder
  • 5 dl Flour
  • 5 dl sugar
  • 0.5 tbsp natron
  • 1 tsp salt
  • 2 eggs large
  • 2 dl sour cream
  • 1 tsp vanilla extract


  • Set the oven to 180 degrees Celcius.
  • Melt 2 tbsp of butter in a microwave.
  • Use a kitchen brush and greas the bundt pan thoroughly.
  • Pour the sugar into the bundt pan and cover with plastic wrap.
  • Shake the pan so the sugar covers the whole surface of the pan. Add more sugar if needed.
  • Heat 2,5 dl of chocolat stout, 100 gr of butter in a saucepan.
  • When the butter is melted and mixed with the Chocolate stout sprinkle in the cocoa powder little by little until it is completely dissolved.
  • Leave the mix to cool.
  • Mix 5 dl of flour, 5 dl of sugar, 0.5 tbsp of natron and 1 tsp of salt together in a mixing bowl.
  • In another mixing bowl mix together 2 eggs, 2 dl of sour cream and 1 tsp of vanilla extract. Mix slowly and as little as possible. This will prevent boubles from forming and create a smoother surface on your cake.
  • Mix in the cooled beer, butter, and cocoa mix, just until it comes together.
  • Add the flour, sugar, natron and salt mix and mix it in gently.
  • Pour the final batter into the bundt pan
  • Tap the bundt pan on kitchen towel placed on top of your benchtop. This will bring any air bubbles to the surface.
  • Use a spatula to smear the batter a couple of cm up the edges of the pan. This will give a more even rais to the cake.
  • Bake the cake on a flat tray (not the cooling rack) for 60 minutes, at 180 degrees celcius.
  • Remove the cake from the oven and let it cool for 10 minutes.
  • Grab your serving plate and place it upside down on top of the bundt pan.
  • Flip the pan over holding the plate in place.
  • Leave the cake to rest 5 minutes before removing the pan.


If your cake does not release form the pan after flipping, place it back into the oven (flipped over) for some minutes. This will melt the sugar that you used to cover the pan with and the cake will lett go. You do not need to turn on the oven again.