Ingredients

The following ingredients have 13 Servings
  • 2 cups 250gr all-purpose flour
  • ¾ cup 60gr unsweetened natural cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 2 cups 400gr sugar
  • 2/3 cup 150gr Greek yogurt
  • 1 cup 240ml stout (such as Guinness)
  • 1 cup 230gr unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 oz 115gr semi-sweet chocolate, finely chopped
  • 2 oz 55gr semi-sweet chocolate, broken into small pieces
  • 2 tablespoons heavy (whipping cream)
  • 2 tablespoons stout

Instruction

  • To make the cake, preheat the oven to 350°F (175°C). Generously spray 14-cup bundt pan with a cooking spray.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  • In a large mixing bowl, beat the eggs and sugar on medium high speed for 2 minutes. Add Greek yogurt, stout, butter and vanilla extract and mix until combined. Add the dry ingredients and continue to mix until the batter is smooth, about a minute. Stir in the chopped chocolate.
  • Pour the batter into the prepared pan and bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool the cake completely in the pan on a wire rack, and then invert it onto a serving platter.
  • To make the ganache, chop the chocolate into small pieces. Warm up the heavy cream in a microwave for 30 seconds. Pour it over the chocolate and stir until smooth. Stir in the stout. Pour the ganache over the cake while it’s warm and runny.
  • Store the cake in the fridge for up to 5 days.