Guiness Chocolate Bundt Cake is the St. Patrick's Day dessert! The chocolate stout cake is ultra rich and covered in baileys buttercream and salted caramel... to-die-for flavorful!
Ingredients
For the Guinness Chocolate Bundt:
- nonstick baking spray for the pan
- 1 cup (199g) granulated sugar
- 1 cup (213g) light brown sugar packed
- 2 cups (240g) all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs room temperature
- 1 cup (227g) full-fat sour cream room temperature
- 8 ounces Guiness beer
- 3/4 cup (170ml) vegetable oil
- 1/2 cup (113ml) whole milk
- 2 teaspoons vanilla extract
For the Baileys Buttercream:
- 1 cup (227g) unsalted butter room temperature
- 2 and 1/2 cups 284g) confectioners' sugar sifted
- 3 Tablespoons (42ml) Baileys Irish cream liqueur
- 1 Tablespoon (14ml) whole milk room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces (170g) high-quality white chocolate melted and slightly cooled
For the Irish Whiskey Salted Caramel (Optional):
- 1 cup (199g) granulated sugar
- 1/2 cup (113ml) water
- 1/2 cup (113g) unsalted butter cold, cubed
- 3/4 cup (170ml) heavy whipping cream
- 2 Tablespoons (28ml) Irish whiskey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
For the Guinness Chocolate Bundt:
- Preheat the oven to 325°(F).
- In a large bowl, combine both sugars, flour, cocoa powder, espresso powder, baking soda, baking powder, salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
- In a separate bowl whisk the eggs, sour cream, beer, milk, oil, vanilla extract until completely combined.
- Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
- Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to frost.
For the Baileys Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Add in the Baileys, milk, vanilla, and salt, and beat smooth.
- Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until super light and fluffy.
- Spread frosting on the top and sides of the cooled cake. Then drizzle with the whiskey salted caramel (or store-bought caramel sauce). Slice and serve!
For the Irish Whiskey Salted Caramel (Optional):
- Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
- Cook over medium-low heat until the sugar is completely dissolved, about 5 minutes, but maybe a little longer.
- Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 10 to 12 minutes, maybe longer depending on your stove. Do not stir during this process!
- Once the caramel reaches this color, remove from heat and immediately whisk in the heavy cream and whiskey. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside until cool, stirring occasionally, about 20 minutes.
- Drizzle on top of the cake!
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