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Chocolate Guinness&Reg; Bundt&Reg; Cake With Whiskey Whipped Cream

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Recipe Summary Chocolate Guinness&Reg; Bundt&Reg; Cake With Whiskey Whipped Cream

This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

Ingredients | Injerir Dibujo

2 cups all-purpose flour

1 ½ cups white sugar

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

¾ cup Irish stout beer (such as Guinness®)

¾ cup buttermilk

½ cup butter, melted and cooled

1 cup heavy cream

1 tablespoon powdered sugar

1 tablespoon whiskey

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.

Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.

Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.

Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.

While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.

Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

Info | Injerir Dibujo

prep: 15 mins cook: 45 mins additional: 35 mins total: 1 hr 35 mins Servings: 10 Yield: 1 fluted tube cake

TAG : Chocolate Guinness&Reg; Bundt&Reg; Cake With Whiskey Whipped Cream

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