Sunday Night® Chocolate Stout Bundt® Cake
Our founder, Eileen, has been making this award-winning cake for years, in all shapes and sizes. The stout beer lends a malty, dark-roasted flavor that pairs perfectly with our chocolate sauce...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sundaynightfoods.com.
Cooking tools:
- Bundt pan
- Pastry brush
- Sifter
- Cooling rack
- Toothpick
- Oven
- Stove
- Microwave
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 10 tablespoons (1 stick plus 2 tablespoons/141 grams) unsalted butter, softened
- ¾ cup (66 grams) unsweetened Dutch processed cocoa, sifted (plus 1 tablespoon for dusting the pan)
- 2 cups (250 grams) all-purpose flour
- 2½  teaspoons baking soda
- 1 teaspoon instant coffee/espresso powder 
- ½ teaspoon fine salt
- 1 cup (237 milliliters) stout beer
- 2 cups (400 grams) granulated sugar
- ¾ cup (172 grams) sour cream, room temperature
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 jar (10 ounces/284 grams)  Sunday Night® Chocolate Sauce, any variety
- Fresh blackberries (optional)
- Powdered sugar for dusting (optional)
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