Soft Chocolate Bundt Cake with Guinness Beer and Chocolate Ganache
This Soft Chocolate Bundt Cake, has an unmistakable dark grain flavor, due to the Guinness Irish beer, giving it a uniquely indescribable taste. It is a rich, ultra-soft, and sumptuous chocolate cake, ideal for preparing on birthdays and important occasions (Christmas, Easter, Valentine’s Day):
If you love chocolate cakes and are an incurable chocolate addict, don’t miss this wonderful recipe with a strong chocolate flavor, it is a true delight!
For this bundt cake, I used the Nordic Ware Kugelhopf pan, which makes it particularly elegant and suitable for important occasions. #adv
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients for the Soft Chocolate Bundt Cake with Guinness Beer
- 1 cup cups Guinness beer
- 1 cup cups butter (quality)
- 2/3 cup cups yogurt (I use Total whole 5%)
- 2 cups cups all-purpose flour (I use Caputo Pastry, sifted)
- 1 cup cups unsweetened cocoa powder (quality, I use Van Houten…sifted)
- 2 eggs (whole)
- 1 3/4 cups cups granulated sugar
- 1 tsp tsp baking soda (sifted)
- 1 tsp tsp vanilla extract (preferably BOURBON)
- 1/2 tsp tsp fine salt
- 3/4 cup cups 70% dark chocolate (or 10 oz of WHITE chocolate or 8 oz of MILK chocolate)
- 2/3 cup cups fresh liquid cream
- 1 tbsp tbsps acacia honey
- 2 tsp tsps rum
- 3/4 tsp tsp vanilla extract
- to taste sliced almonds (for decorating, optional)
- to taste candied cherries (or red currants for decorating, optional)
- to taste edible flowers (optional)
Tools for the Soft Chocolate Bundt Cake with Guinness Beer
- Small Saucepan for bain-marie
- Spatula silicone
- Electric Whisk
- Kugelhopf Bundt Cake Pan
- Release 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 saucepan, 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 prevent lumps for a few seconds.Remove the saucepan from the heat and stir again until everything is well mixed.
Beat the 2 whole eggs with the Greek yogurt, salt, and vanilla extract with electric whisks and add the beer and butter mixture to the batter. Mix to blend well. Finally, incorporate the sifted flour and baking soda together, adding them little by little. Mix until you get a homogeneous mixture, without lumps.
Pour the batter into the bundt cake pan previously greased (for Nordic Ware pans, I use this excellent Release Spray, ideal for greasing all the difficult-to-reach grooves without getting your hands dirty, odorless, tasteless, contains no additives and does not need to be floured).
Bake the Bundt cake for about an hour at 350°F in a preheated oven. Wait 5 minutes before unmolding the bundt cake.
Take a saucepan 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 the honey, vanilla extract, and rum, bringing it to 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 cream and proceed like the first and finally the last third following the same method as before (see notes below). Let it cool slightly and then blend everything with an immersion blender to make the chocolate ganache smooth.
Pour the chocolate ganache over the bundt cake with a ladle when it is warm (NOT boiling, otherwise it is too liquid) and decorate with almond flakes, candied cherries, and edible flowers (or whatever your imagination suggests).
Serve the bundt cake cold accompanied by the chocolate ganache (and if you want, also with dollops of whipped cream). The bundt cake keeps at room temperature without glaze, with the glaze stored in the fridge covered with aluminum, it keeps for 3-4 days.
Shopping Tips!!!
If you love chocolate, don’t miss the beautiful book “Chocolate Encyclopedia” by Fréderic Bau. Ideal Christmas gift for friends/relatives who are true chocolate addicts #adv
For this bundt cake, I used the Nordic Ware Kugelhopf pan, which makes it particularly elegant and suitable for important occasions. Nordic Ware pans are a bit pricey, but it’s worth buying at least one, besides being beautiful, they are made of cast aluminum, they last forever and bake cakes perfectly and evenly, for this recipe the classic bundt cake pan dfrom Nordic Ware is also fine. Perfect Christmas gifts for yourself or for friends/relatives, kitchen lovers. #adv
To oil Nordic Ware pans I use this excellent Release Spray, perfect for greasing all the difficult-to-reach grooves without getting your hands dirty, odorless, tasteless, contains no additives and does not need to be floured. #adv
To prepare the Chocolate Ganache, I used this convenient bain-marie pot and this excellent immersion blender. #adv
Very nice and scenic for decorating cakes (especially during the Christmas period and on holidays and special occasions) these edible flowers, I find them on Amazon and they always arrive fresh. #adv
Very nice and scenic for decorating cakes (especially during the Christmas period and on holidays and special occasions) these edible flowers, I find them on Amazon and they always arrive fresh. #adv
FAQ (Questions and Answers)
What does Bundt Cake mean?
A Bundt Cake is an elegant ring-shaped cake with a hole in the middle, with a soft consistency. Generally, it is baked in special cast aluminum pans (which ensure even baking), created by Nordic Ware, which are suitable for any sweet or savory batter. The term “Bund” means: community, the final “t” was added to be able to register the trademark. The real success of this pan 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 pan.
What does Guinness beer taste like?
Guinness is the most famous dark beer in the world, a stout (dark and rich) produced by Arthur Guinness Son & Co., an Irish brewery founded in Dublin in 1759. The taste is particular and easily recognizable for its toasted flavor (like coffee, although it contains no caffeine) with a strong dark grain flavor. Generally, the “black” beer (actually ruby red) from Ireland can be defined as a drink with a malty sweetness and a hop bitterness, with notes of coffee and chocolate.
What’s the secret to a perfect Chocolate Ganache?
To make a perfect chocolate ganache there is an infallible rule: the two-thirds rule. You bring the cream (or milk, accompanied by honey, vanilla, etc.) to a boil and pour it over the melted chocolate in three times, quickly forming small concentric circles to emulsify the mixture perfectly and obtain an elastic and shiny core (from the beautiful book “Chocolate Encyclopedia” by Fréderic Bau).
Can Bundt Cake be frozen?
Yes, the 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 fridge overnight to defrost. The next day let the cake reach room temperature before serving and decorating with glaze if desired.
