Guinness Chocolate Bundt Cake with Irish Whiskey Ganache Glaze
Don’t be scared off by the longer list of ingredients in this recipe as it’s super easy to make, all in one bowl. The deep, rich, and super moist chocolate bundt cake gets an underlying earthy malty flavor from Guinness stout beer. It’s also a great sophisticated cake to serve for St. Patrick’s Day but it’s also amazing all year round. I use a touch of Irish Whiskey in the ganache glaze as well, as it goes so well with chocolate and Guinness. Keep in mind that the bundt cake does need to cool completely before glazing, so plan accordingly.
1/2teaspoonespresso powder or instant coffeeoptional but recommended
1/2teaspoonkosher salt
12ouncesGuinness Stout Beer1 bottle
1 3/4teaspoonsbaking soda
1/4teaspoonbaking powder
2cupsall-purpose flour280 g
3/4cupDutch-processed cocoa powder85 g
1cupchopped chocolate chunks210 g
For pan
2tablespoonsunsalted buttermelted
1tablespoonall-purpose flour
Glaze
1cupchopped chocolate chunks210 g
1/2cupheavy cream105 g
3tablespoonsIrish whiskey
Instructions
Preheat the oven to 350°F.Whisk together the brown sugar, white sugar, melted butter, oil, sour cream, eggs, vanilla, instant espresso (if using), and salt in a large bowl using a balloon whisk. Stir in Guinness beer, then stir in the baking soda and baking powder.
Add the flour and cocoa and fold together with a large spatula. Fold in the chopped chocolate.
Take the melted butter and brush it all over the inside of a 10 or 12-cup bundt pan, making sure to get all the crevices. Dust with flour. Pour the cake batter into the pan
Bake cake for 65 to 75 minutes, or until the middle of the cake is firm and a toothpick inserted comes out clean. The sides of the cake should have pulled away slightly from the cake pan. If you have an instant read thermometer, the cake should read 200°F to 205°F.Let the cake cool for 30 minutes, then invert the still warm cake onto a wire rack and release it. Let the cake cool completely to room temperature, about 2 to 3 hours.
Once cooled, make the ganache by placing the chocolate into a microwave safe bowl and cooking it in the microwave in 30 second bursts, stirring in-between each cook cycle, until melted. Add the heavy cream and Irish whiskey, stirring until a smooth melted ganache forms. If the ganache seems too thick, microwave in 15 second increments, stirring until fluid and pourable. If the ganache seems too thin, let it sit on the counter for 5 minutes and stir again, checking consistency. You want it the thickness of honey.Place the cake (on the wire rack) over a rimmed baking sheet. Drizzle and pour the ganache over cake, letting any excess ganache fall under the cake into the baking sheet. Let the ganache cool and harden, then move the cake to a serving plate or cake stand.