Double Chocolate Stout Bundt Cake with Bailey’s Irish Creme Caramel Sauce


For the Cake

  • 1 1/2 cups double chocolate stout
  • 1 cup unsulfered molasses
  • 1 1/2 teaspoon baking soda
  • 1/4 cup maple syrup
  • 1 1/2 sticks unsalted butter softened, plus more for greasing pan
  • 3 cups all-purpose flour plus more to dust the pan
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon dark cocoa powder
  • 1/3 cup semi-sweet chocolate chips
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs

For the Sauce

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Creme


  1. Preheat oven to 350
  2. In a large saucepan, whisk 1 cup of the beer with the molasses and bring to just a boil
  3. Remove from the heat, stir in the baking soda, and cool completely
  4. In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of beer and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely
  5. Butter a 10-inch Bundt pan and dust with flour; shake of excess
  6. In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, salt, dark chocolate cocoa powder and chocolate chips
  7. In a stand mixer fitted with the whisk attachment, beat the butter with the brown and granulated sugars at medium speed until fluffy.
  8. Beat in the eggs one at a time
  9. On low speed beat in the cooled beer-molasses mixture
  10. Gradually beat in the dry ingredients
  11. Pour the batter into the prepared pan and smooth the surface
  12. Bake for about 50 minutes, remove from oven, let cool for 15-20 minutes, invert onto a plate or cake stand, brush with cooled beer-syrup mixture
  13. To make the sauce, combine sugar and water in a medium saucepan and bring to a boil
  14. Cook over medium-high heat, without stirring, until an amber caramel forms
  15. Remove from heat and whisk in the cream and Bailey's
  16. Cook over low heat for 1 minute and let cool slightly
  17. Serve the warm sauce with slices of cake