001-Chocolate Brown Sugar Stout Bundt Cake
Updated: May 16
A delicious chocolate stout cake is even better with brown sugar. This cake has a great flavor and is dense without being heavy. The full name for this recipe is Barbara's Chocolate Brown Sugar Stout Bundt Cake. Or, as we like to call it, CBS-SBC. Check out our video for tips and tricks for baking the perfect Bundt. You can also check out this post on Boulevard Baking for great tips on using a Bundt pan. This cake is fantastic by itself, but you can glaze it, dust it with sugar or cocoa, or top it with cream cheese frosting.
Ready to bake something great? We try to include options to make our recipes adaptable to your personal tastes/needs. A usable substitution is listed for ingredients where we've tried using one.
BARBARA'S CHOCOLATE BROWN SUGAR BUNDT CAKE
1 3/4 cups dark brown sugar, packed (Substitution: light brown or Swerve brown sugar)
10 tbsp butter cut into pieces and at room temperature
1 1/2 cups flour (measure by spooning into the cup, or use 225 g by weight)
1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinnamon
10-11 oz of stout (Substitution: any soda or plain seltzer with 1 tsp of instant coffee)
3/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Do not spray or prepare your pan yet.
Cream together the butter and sugar. This is easiest with a stand mixer, but you can also use a hand mixer or wooden spoon.
Add eggs one at a time.
In a separate bowl, combine the stout with the cocoa powder and mix well.
In another separate bowl (or measuring cup) combine the baking powder, baking soda, flour and cinnamon.
Pour a small amount of the stout mixture into the bowl, then add a little bit of the flour mixture. Mix until blended. Repeat until all ingredients are combined.
When the batter is ready, spray your Bundt pan with PAM Baking Spray with flour, and immediately pour the batter into the pan. Tap the pan on your counter to remove bubbles and help distribute the batter into the indentions of the pan.
With your spatula, gently push the batter up the sides of the pan to help it "climb" the pan later. This will help the cake cook more evenly.
Bake for approximately 45 minutes or until a toothpick put into the center of the cake comes out clean.
Take the pan out of the oven and put it on a wire rack for about 10 minutes. Leaving the cake in the pan for too long may cause it to stick.
After 10 minutes, flip the cake onto a rack to completely cool.
Frost, glaze or dust with your preferred topping--or just leave it plain.
PROVENANCE: This recipe was the result of an experiment gone right.
EQUIPMENT: A BUNDT pan is best. We recommend the Nordic Ware Anniversary Bundt pan for this recipe. That is a 10-15 cup pan and this recipe fills it about halfway, which comes out great. If you have a smaller Bundt pan, make sure you fill it no more than 3/4 of the way up to avoid overflow. If you don't have a Bundt pan, this recipe also makes great cupcakes. Or, you can use two 8 or 9 inch layer cake pans (layers will be thin).
We also recommend using PAM Baking Spray with Flour. Regular baking spray could leave a residue in your pan and you won't get the best results. If you don't have a baking spray with flour, then you can also butter and flour your pan. But, that can also leave some flour on your finished cake, so keep your pastry brush ready.
VARIATIONS: Dust the top with cocoa powder or powdered sugar. Or use your favorite frosting or glaze. If you'd like to top this cake with cream cheese frosting, here's a great recipe at Sally's Baking Addiction.
"I WANT THAT" LIST: Did you see something you liked in the video? You can find many of the products in our kitchen at Boulevard Baking. Use the code BULLDOG during checkout for a 10% discount (does not apply to coffee or gift cards)!