Chocolate Guinness Bundt #Bundtbakers

This dark Chocolatey dense Bundt Cake is out of this world moist and delicious! One bite and you will be dancing the Irish Jig.


I couldnt be happier about this months Bundtbaker.

Do you know why?

Because this months theme is all about the booze. Lauren Mitchell over at From Gate to Plate is our host this month. I couldn’t be happier.

I had some Guinness leftover and decided to turn it into a moist delicious Chocolate cake. You can thank me later.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Chocolate Guinness Cake

This dark Chocolatey dense Bundt Cake is out of this world moist and delicious! One Bite and you will be dancing the Irish Jig.


2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks butter
1 bottle Guinness
3/4 cups cocoa powder
1/2 cups granulated sugar
1/2 cups light brown sugar
1/2 cup sour cream
2 large eggs


Preheat oven to 350 degrees. Spray a bundt pan with cooking spray.
Place the flour, baking powder, baking soda and salt in the bowl of a electric mixer fitted with a paddle attachment. Stir the ingredients together to blend.
Place the butter, Guinness, cocoa and both white and brown sugars in a large sauce pan and bring to a boil. Remove from the heat and cool slightly. Add the sour cream and eggs. Mix to combine.
Add the Guinness mixture to the flour mixture and blend until smooth. Pour into bundt pan and bake 45 minutes to 1 hour or until a tooth pick incerted in the center comes out clean. Allow to let rest for 1520 minutes before inverting onto a plate


Here are other fabulous Boozy Bundts.

Peace be with you,