Yield: Yields 1 large bundt cake or 12 miniature bundt cakes.
Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.
Make Ahead Tips
Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.
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I’ve never made a recipe from Fine Cooking that I didn’t like and this bundt cake was no exception. This cake is amazing it’s rich in chocolate taste and very moist. I highly recommend the chocolate glaze. I will be making this cake again for sure.
Excellent! Used a chocolate stout, added caramel and crushed pretzels as a topping on the chocolate glaze... so good! Very moist not overly sweet, used bittersweet chocolate.
I love this cake. The stout and molasses give it a great more grown up taste. I do not change or tweak this recipe as I love it just the way it is. I only make two chocolate cakes and this is one of them... the other is your flour-less chocolate cake. That is a big hit too!!
Wow! My husband the chocolate fanatic was dubious when he saw the stout and molasses but he had to agree that this was one of my best cakes ever. Incredibly moist with an intense, grown-up, not too sweet flavor (I used Valrhona cocoa powder and crushed extra dark 85% Green & Black chocolate bars). This one definitely goes into the regular rotation.
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