- 1 cup stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 13/4 cups granulated sugar
- 21/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 package (3.9 ounce) instant chocolate pudding mix
- 1 cup full fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees, and move oven rack to center of oven. Spray a 10-cup bundt pan generously with non-stick spray.
In a small sauce pan, bring stout and butter to a simmer over medium heat. Add cocoa powder and whisk until fully incorporated. Remove from heat and set aside.
In a medium bowl, mix together flour, sugar, baking soda, baking powder, salt, and pudding mix. Set aside.
In a large bowl or KitchenAid mixer fitted with a paddle attachment, blend together yogurt, eggs, and vanilla until smooth. Add stout mixture, blending until fully combined.
Add flour mixture and blend on low speed until just combined. Do not over mix.
Gently fold-in chocolate chips.
Add batter to bundt pan, ensuring it is evenly distributed. Tap bundt pan on countertop 4-5 times to remove any air bubbles.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with only a few small crumbs (no wet batter). Every oven is different, so keep an eye on your cake for the last few minutes.
Place bundt pan on a wire rack for 30 minutes to cool. Then, carefully invert the cake onto a plate or wire rack to finish cooling.
- 8 oz semi-sweet chocolate, (use a baking bar with 35-45% cacao, such as bakers or ghiradelli)
- 1 cup heavy cream
Finely chop chocolate and place in a small bowl. The finer you chop your chocolate, the easier it will melt and create a smooth ganache.
In a small sauce pan, cook heavy cream on medium heat until it just begins to simmer around the edges. Ensure your cream does not boil; excessive heat can burn the chocolate and cause it to separate.
Pour heavy cream over chopped chocolate. Let the mixture sit for 2-3 minutes.
Whisk chocolate and heavy cream together until mixture is smooth.
Allow ganache to cool for 5 minutes at room temperature, then pour over the top of the cake.