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My review
Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream
14
Jill Lightner
"This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet."
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Ingredients
1 h 35 m servings 402Original recipe yields 10 servings (1 fluted tube cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt(R)). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
- Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
- Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
- Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.
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Reviews
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3/16/2020
I loved this cake. Very rich in flavor and not to sweet! Next time I am going to make very large muffins with this recipe.
4/3/2020
The cake is amazing. Note, be sure the beer is room temperature or it will make the butter hard. The whipped cream did not have much taste. I think next time we will add a little flavor. Also...
3/18/2020
I decreased the sugar by 1/4 cup and the butter by 1/2 stick. It still came out beautifully intact and delicious. I didn't have the flat bundt cake mold but improvised with the regular mold only...
3/14/2020
I am adding it to my March deserts...great flavor and a winner eith guests