Dark Chocolate “Guinness” Cake with YES! Real Gluten-Free Stout!

Dark Chocolate "Guinness" Cake with YES! Real Gluten-Free Stout!
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
  • 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
  1. Preheat oven to 350 degrees
  2. Prepare Bundt pan with oil or cooking spray
  3. Heat Tantamount Stout & butter until butter is melted
  4. Whisk together cocoa and sugars. Add to Butter-Stout mixture. Mix well, remove from heat and allow to come to room-temperature
  5. In another bowl beat together sour cream, eggs and vanilla. Mix well
  6. Add to Butter-Stout mixture and whisk well
  7. 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.
  8. Pour batter into prepared pan. Bake at 350 degrees 50-60 min
  9. Use cake tester to determine doneness - don't overbake
  10. Cool about 15 min before turning out onto plate.
  11. Enjoy!

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Thanks for stopping by today.

Deb on combine

2 thoughts on “Dark Chocolate “Guinness” Cake with YES! Real Gluten-Free Stout!

  1. Kathleen Hill Reply

    Can you use the choc stout Bundt cake recipe for cupcakes too? Thank you

    • Deb Wheaton
      Deb Wheaton Post authorReply

      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.

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