Ingredients
Scale
- 1 cup Guinness substitute
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Butter a Bundt pan and dust with flour.
- Melt 1 cup of unsalted butter in a medium saucepan over medium heat.
- Whisk in 3/4 cup cocoa powder until smooth.
- Gradually stir in 1 cup Guinness substitute and remove from heat. Let cool slightly.
- In a large bowl, combine 2 cups sugar and 3/4 cup sour cream.
- Beat in 2 eggs, one at a time, then add 1 tablespoon vanilla extract.
- Fold the cooled chocolate mixture into the wet ingredients.
- In a separate bowl, sift together 2 1/2 cups flour, 2 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Pour batter into the prepared Bundt pan and tap gently to remove air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Notes
Ensure the chocolate mixture cools slightly before adding to prevent curdling.
Do not overmix the batter to maintain a tender texture.
Optional toppings: chocolate glaze, powdered sugar, fresh berries, or nuts.
- Prep Time: 20
- Cook Time: 60