Prepare to embark on a culinary adventure that will tantalize your taste buds and elevate your baking game! This Triple Guinness Bundt Cake is not just a dessert - it's a decadent experience that combines the rich, robust flavors of Ireland's most famous stout with deep, luxurious chocolate. Imagine a cake so moist, so intensely flavorful, that it will make your guests wonder if you've secretly trained in a professional bakery. Whether you're a baking enthusiast or a chocolate lover looking for the ultimate showstopper, this recipe promises to transform an ordinary cake into an extraordinary masterpiece.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Irish
Serves: 12 servings
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup Guinness stout
- 1 cup unsalted butter
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring every crevice is well-coated to prevent sticking.
- In a medium saucepan, combine the Guinness stout and unsalted butter. Heat over medium-low, stirring occasionally, until the butter is completely melted. Remove from heat and let cool slightly.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk the eggs until well beaten. Add vanilla extract and mix thoroughly.
- Gradually pour the warm Guinness and butter mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Create a well in the center of the dry ingredients and slowly pour in the wet mixture. Gently fold and stir until the batter is smooth and no dry streaks remain. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 55-60 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a Guinness chocolate glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother, more consistent batter.
- Grease Like a Pro: Use a pastry brush to meticulously coat every nook and cranny of your bundt pan to prevent sticking.
- Don't Overmix: Gently fold the wet and dry ingredients to maintain the cake's tender crumb. Overmixing can lead to a tough texture.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Key: Allow the cake to rest in the pan for 15 minutes before removing to help it set and prevent breaking.
- Optional Flavor Boost: Enhance the cake with a Guinness chocolate glaze or a dusting of powdered sugar for extra indulgence.
- Storage Tip: This cake stays moist for days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
