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I find it hard to believe myself but Guinness stout was the first beer that I learned to drink and like. And I did so with fair regularity at an Irish pub near my hometown. I'm not crazy about super carbonated drinks, and this dark beer was nutty, mildly carbonated, and creamy. Drinking up a pint of the dark heavy stout also made me feel like one of the guys. "Bud Light? Heck no, that's for girls". The day after St. Patrick's Day, the strip of road in front of the pub could be found painted green with loads of shamrocks (drunk patrons?).
Guzzling down mugs of stout, especially an intense chocolate flavored stout, doesn't do it for me anymore (or my figure), so now I bake with it. While the chocolate flavor isn't super intense, this stout adds deep, roasty, slightly bitter tones to not only gingerbread, but chocolate cake as well. An added bonus? This bundt cake is super easy to make: Just whisk the ingredients together and bake. The combination of cocoa, brown sugar, and stout make this an especially rich, dark cake. In fact, it's almost black. It's also one of the moistest chocolate cakes you'll ever find. And forget the wimpy Irish coffee, a mug of stout on the side is the perfect pairing.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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