I’ve been at the cake tin again….the Bundt cake tin! Inspired by a delicious pint of Guinness, I’ve made a Chocolate & Guinness Bundt Cake.
Like a beautiful pint of the Black Stuff this cake is rich, creamy, smooth with depth of flavour that comes from those toasted hops. The richness is cut through with a delicious icing made from a combination of Greek yoghurt and icing sugar. It also perfectly immitates the beautiful creamy topping on a well pulled pint ;-)
Guinness Chocolate Bundt Cake
- 240ml Guinness
- 225g butter
- 55g Dutch cocoa powder (or best quality you can find)
- 250g plain flour
- 1.5 tsp bicarbonate soda, sifted
- 350g caster sugar
- 2 large free range eggs
- 200ml Greek yoghurt
For icing: 200ml Greek yoghurt & 20g sifted icing sugar
- Preheat oven to 180C (170C fan). Brush every inch of a Bundt tin with melted butter then dust with cocoa powder or some flour. Leave to sit in fridge while you make the cake batter.
- Place the butter and Guinness together in a large saucepan and gently heat until the butter melts. Remove from heat and whisk in the cocoa powder until there are no lumps and the mix is smooth. Leave to one side.
- Place the flour, bicarb soda and sugar in a bowl and whisk together using a hand whisk to combine and remove any lumps.
- Lightly whisk the eggs and yoghurt together in a bowl then add in the butter / Guinness mix. Stir together until well combined.
- Make a well in the centre of the dry ingredients and add in the wet ingredients, whisking again briefly by hand until combined. Pour the batter into the prepared cake tin.
- Bake in the preheated oven for 45-55 minutes, check at the 45 minute stage by inserting a skewer into centre. If clean, then the cake is ready.
- Remove cake to a cooling rack and leave in the Bundt tin for no more than 10 minutes before turning out carefully.
- Once cake is cooled, pour the icing mix over the top and let it drizzle down the sides like the creamy head of a pint!