Description
A decadent Guinness Chocolate Bundt Cake topped with Baileys buttercream and optional Irish whiskey salted caramel.
Ingredients
Scale
- Nonstick baking spray, for greasing the pan
- 199 grams granulated sugar
- 213 grams light brown sugar, packed
- 240 grams all-purpose flour
- 84 grams unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 5 large eggs, at room temperature
- 227 grams full-fat sour cream, at room temperature
- 227 millilitres Guinness beer
- 170 millilitres vegetable oil
- 113 millilitres whole milk
- 2 teaspoons vanilla extract
- 227 grams unsalted butter, at room temperature (for buttercream)
- 284 grams confectioners’ sugar, sifted (for buttercream)
- 42 millilitres Baileys Irish Cream liqueur (for buttercream)
- 14 millilitres whole milk, at room temperature (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- 0.25 teaspoon fine salt (for buttercream)
- 113 grams high-quality white chocolate, melted and slightly cooled (for buttercream)
- 199 grams granulated sugar (for caramel)
- 113 millilitres water (for caramel)
- 113 grams unsalted butter, cold and cubed (for caramel)
- 170 millilitres heavy whipping cream (for caramel)
- 28 millilitres Irish whiskey (for caramel)
- 2 teaspoons vanilla extract (for caramel)
- 0.25 teaspoon fine salt (for caramel)
Instructions
- Set oven to 165°C. Grease a 10-cup bundt pan generously with nonstick baking spray.
- In a large bowl, whisk granulated sugar, brown sugar, all-purpose flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until thoroughly combined. Break up lumps if necessary.
- In a separate bowl, whisk eggs, sour cream, Guinness, whole milk, vegetable oil, and vanilla extract until smooth and homogeneous.
- Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to maintain moisture.
- Transfer the batter to the prepared bundt pan. Bake for 50 minutes or until a toothpick inserted in the center emerges clean.
- Allow the cake to rest in the pan for 15 minutes. Invert carefully onto a wire rack and cool completely before frosting.
- In a large bowl, beat unsalted butter on medium speed until smooth. Gradually add sifted confectioners’ sugar, beating well after each addition. Blend in Baileys, milk, vanilla, and salt until fluffy. Drizzle in melted white chocolate and beat another 1–2 minutes until creamy.
- In a saucepan, heat granulated sugar and water over medium, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring until the syrup turns an amber hue. Carefully whisk in cold cubed butter—mixture will bubble. Gradually pour in heavy cream while whisking. Stir in Irish whiskey, vanilla, and salt. Remove from heat and cool slightly before use.
- Spread or pipe Baileys buttercream evenly over the completely cooled bundt cake. Generously drizzle Irish whiskey salted caramel over the top to finish.
- Slice and serve for an indulgent dessert.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to maintain a moist texture.
- Chocolate quality matters; use high-quality cocoa powder and chocolate for the best flavor.
- The salted caramel is optional but adds an extra layer of flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg