Dark Chocolate "Guinness" Cake with YES! Real Gluten-Free Stout!
Author: Gluten-Free Prairie
Recipe type: Dessert
Prep time:
Cook time:
Total time:
A delicious dark chocolate Bundt cake made with Gluten-Free Prairie All Purpose Flour Blend & Evasion GF Brewery Tantamount Stout
Ingredients
- 1 cup Evasion Tantamount Stout
- 10 TB unsalted butter (cut into cubes)
- ¾ C pure dark cocoa (we use SACO)
- 1½ C pure cane sugar
- ½ C dark brown sugar
- ¾ C sour cream
- 2 eggs (room temp, lightly beaten)
- 2 C Gluten-Free Prairie All Purpose Flour Blend
- 1 TB pure vanilla extract
- 1½ teas baking soda
- ¼ teas salt
Instructions
- Preheat oven to 350 degrees
- Prepare Bundt pan with oil or cooking spray
- Heat Tantamount Stout & butter until butter is melted
- Whisk together cocoa and sugars. Add to Butter-Stout mixture. Mix well, remove from heat and allow to come to room-temperature
- In another bowl beat together sour cream, eggs and vanilla. Mix well
- Add to Butter-Stout mixture and whisk well
- In a separate bowl whisk together GFP Flour Blend, baking soda, and salt. Add to Butter-Stout mixture and mix just until is all comes together.
- Pour batter into prepared pan. Bake at 350 degrees 50-60 min
- Use cake tester to determine doneness - don't overbake
- Cool about 15 min before turning out onto plate.
- Enjoy!
BONUS for AMAZON customers – want a 20% instant coupon to use at checkout. Simply use promo code: SimplyGFP21 at checkout. (Single-use coupon, one item of choice.
All Gluten-Free Prairie products are available in stores throughout Montana. And from our Local Montana Distributor: Quality Foods Distributing And at Faire.com.
Learn more about our GFP family and life on the Gluten-Free Prairie, and our products HERE on our Amazon Brand Store
And Please Subscribe to my FREE monthly on-line Newsletter HERE
Enjoy!
Thanks for stopping by today.
Can you use the choc stout Bundt cake recipe for cupcakes too? Thank you
Hi Kathleen,
You can use that recipe, but make sure not to overfill the cupcakes. I’ve had success filling just below 1/2, otherwise they will sink. I’ve also frosted them with dark chocolate ganache. Super rich & delicious.
Good luck. I hope you’ll share your results.
Thanks,\
Deb