Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream recipe

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Ingredients

2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Irish stout beer (such as Guinness®)
¾ cup buttermilk
½ cup butter, melted and cooled
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon whiskey

Nutrition Info

402.5 calories
carbohydrate: 54.5 g
cholesterol: 57.7 mg
fat: 19 g
fiber: 2.1 g
protein: 4.7 g
saturatedFat: 11.8 g
servingSize: -
sodium: 328.2 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.

  2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

1 fluted tube cake

Recipe Note

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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