Soft Chocolate Bundt Cake with Guinness Beer and Chocolate Ganache
This Soft Chocolate Bundt Cake has a distinctive dark grain savor, thanks to the Irish Guinness beer, which gives it a unique and indescribable flavor.
It is a rich, super soft, and sumptuous chocolate cake, ideal for birthdays and important occasions (Christmas, Easter, Valentine’s Day):
If you love chocolate cakes and are an incurable chocolate addict, do not miss this wonderful recipe with an intense chocolate flavor, it is a true delight!
For this bundt cake, I used the Nordic Ware Kugelhopf mold, which makes it particularly elegant and suitable for important occasions. #adv
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons, Christmas
Ingredients for the Soft Chocolate Bundt Cake with Guinness Beer
- 250 ml Guinness beer
- 1 cup butter (high quality)
- 2/3 cup yogurt (I use Total whole at 5%)
- 2 cups all-purpose flour (I use Caputo Pastry, sifted)
- 1 cup unsweetened cocoa powder (high quality, I use Van Houten….sifted)
- 2 eggs (whole)
- 1 3/4 cups granulated sugar
- 1 tsp baking soda (sifted)
- 1 tsp vanilla extract (preferably BOURBON)
- 1/2 tsp fine salt
- 7 oz 70% dark chocolate (or 300 g of WHITE chocolate or 225 g of MILK chocolate)
- 2/3 cup fresh liquid cream
- 2 tbsps acacia honey
- 2 tsps rum
- 3/5 tsp vanilla extract
- to taste sliced almonds (for decoration, optional)
- to taste candied cherries (or red currants for decoration, optional)
- to taste edible flowers (optional)
Tools for the Soft Chocolate Bundt Cake with Guinness Beer
- Small pots for bain-marie
- Spatula silicone
- Electric whisks
- Kugelhopf Bundt Cake Mold
- Releasing spray
- Immersion blender
Steps for the Soft Chocolate Bundt Cake with Guinness Beer
Preheat the oven to 350°F.
Heat the Guinness beer in a small pot, then melt the butter in pieces over low heat.
Then add the sugar and cocoa powder (important that it is sifted) NOT all at once, stir quickly to avoid lumps for a few seconds.Remove the pot from the heat and stir again until everything is well combined.
Beat with electric whisks the 2 whole eggs with the Greek yogurt, salt, and vanilla extract, and add the mixture of beer and butter to the batter. Mix well to combine. Finally, incorporate the flour and baking soda SIFTED together, adding them little by little. Mix until you obtain a smooth, lump-free batter.
Pour the batter into the bundt cake pan previously buttered (I use an excellent Releasing Spray, ideal for buttering well all the hard-to-reach grooves without getting your hands dirty, odorless, tasteless, contains no additives and no need to flour).
Bake the Bundt cake for about an hour at 350°F in a preheated oven. Before unmolding the bundt cake, wait 5 minutes.
Take a small pot suitable for bain-marie, and pour in the chosen chocolate (either dark, milk, or white) in pieces and melt over low heat. Take another saucepan and heat the cream with honey, vanilla extract, and rum, until it reaches a boil.
Pour – slowly – one third of the boiling cream over the melted chocolate, stirring vigorously with a silicone spatula, quickly describing small concentric circles, add another third of the cream and proceed like the first and finally the last third following the same method as the previous ones (see Notes below).
Let it cool slightly and then blend everything with a hand blender to make the chocolate ganache smooth.
With a ladle, pour the chocolate ganache over the bundt cake when it is warm (NOT boiling, otherwise it’s too liquid) and decorate with sliced almonds, candied cherries, and edible flowers (or as your imagination suggests).
Serve the bundt cake cold accompanied by the chocolate ganache (and if you like, also with whipped cream).
The bundt cake keeps at room temperature without glaze, with the glaze stored in the fridge covered with aluminum, it lasts for 3-4 days.
Shopping Tips!!!
If you love chocolate, do not miss the beautiful book “Encyclopedia of Chocolate” by Frédéric Bau. Ideal as a Christmas gift for friends/relatives who are true chocolate addicts #adv
For this bundt cake, I used the Nordic Ware Kugelhopf mold, which makes it particularly elegant and suitable for important occasions. Nordic Ware molds cost a bit, but it’s worth buying at least one; besides being beautiful, they are made of cast aluminum, last forever, and bake cakes perfectly and evenly. For this recipe, the classic bundt cake mold from Nordic Ware is also perfect. Perfect Christmas gifts for yourself or for friends/relatives, cooking lovers. #adv
For oiling Nordic Ware molds, I use this excellent Releasing Spray, perfect for greasing well all the hard-to-reach grooves without getting your hands dirty, odorless, tasteless, contains no additives and no need to flour. #adv
To prepare the Chocolate Ganache, I used this handy bain-marie pot and this excellent hand blender. #adv
Very nice and scenic for decorating cakes (especially during the Christmas period and on occasions and holidays) these edible flowers, I find them on Amazon and they always arrive fresh. #adv
FAQ (Questions and Answers)
What does Bundt Cake mean?
The Bundt Cake is an elegant ring-shaped cake with a hole in the center, having a soft consistency. It is usually baked in special cast aluminum molds (which ensure even baking), created by Nordic Ware, that are suitable for any sweet or savory batter.
The term “Bund” means: community, the final “t” was added to register the trademark.
The real success of this mold came in 1966, when Ella Elfrich, a housewife, won second place in the Bake-Off competition with her wonderful Tunnel of Fudge Cake, made in a Bundt mold.What does Guinness beer taste like?
Guinness is the most famous stout beer in the world, a dark and rich type produced by Arthur Guinness Son & Co., a brewery founded in Dublin in 1759.
The taste is distinctive and easily recognizable by its toasty flavor (like coffee, despite not containing caffeine) with a strong dark grain savor.
In general, the ‘black’ (actually ruby red) Irish beer can be described as a drink with malty sweetness and hoppy bitterness, with notes of coffee and chocolate.What’s the secret to a perfect Chocolate Ganache?
To create a perfect chocolate ganache there is an unfailing rule: the two-thirds rule. Bring the cream (or milk, accompanied by honey, vanilla, etc.) to a boil and pour it over the melted chocolate in three times, quickly describing small concentric circles to emulsify the mixture perfectly and obtain an elastic and shiny core (taken from the beautiful book “Encyclopedia of Chocolate” by Frédéric Bau).
Can Bundt Cake be frozen?
Yes, bundt cake can be frozen for up to six months, whole or in slices, but without glaze.
When you decide to consume it, place it in the refrigerator overnight to thaw.
The following day, let the cake reach room temperature before serving and garnishing with glaze if desired.
