here and there

Friday, December 5, 2014

Guinness Chocolate Bundt Cake with Chocolate Ganache for Christmas

So this morning started out like any regular morning, sipping on Cappuccino with milk that had been heated and a thick layer of frothy milk in each cup!  Delicious. Things were peaceful until I tried to find the recipe for the Guinness Chocolate Bundt Cake which I believed was from the Guinness Storehouse and had not copied it down! It was not there!

Guinness Chocolate Bundt Cake

In trying to remember the ingredients used for this cake, my husband reminded me that he had burned the 4 ounces of chocolate squares when he tried to melt it in the microwave.  How could I forget the smell from that incident, but I also remember that there was cocoa and chocolate squares used in the batter.  I remember the discussion we had about using cocoa in place of squares as to me it is much easier and eliminates the above problem of burnt chocolate but most of all less clean up.   Although my husband did end up using cocoa and oil to substitute for the chocolate squares, I was accused of always meddling in his recipes.  I did write to the Guinness store and got this reply

I have spoken with our head chef and unfortunately he does not have the recipe for the bundt cake, however he has given me the recipe for Guinness Chocolate Cake.

I hope this is ok.  

So the hunt was on!
I finally found what I think is the recipe
My husband used White Chocolate and Irish mist in place of the dark chocolate and Guinness in the Ganache recipe.

The cake was a hit but very rich and dense. We served the cake for Christmas Day dinner with a hot Carmel Sauce.  We ended up taking it with us in our cooler for our winter vacation to Manitoba. The cake ended up in my brother staff room and everyone that tasted it gave rave reviews.  

We will be making it again this year!

The substitution for Chocolate squares:
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. I prefer to do this as much easier than melting the chocolate sguares

Prep time
Cook time
A moist chocolate cake that gets its deep flavor from two types of chocolate and a splash of Guinness. Then the cooled cake is slathered in a silky Guinness ganache
Serves: 12-16 servings
  • 2 sticks (1 cup) unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 ounces of bittersweet chocolate, melted
  • 2 cups all-purpose flour
  • 1 cup Hershey’s Extra Dark Cocoa
  • 1¼ teaspoons baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • ¾ cup Guinness Extra Stout or a double dark ale
Guinness Ganache
  • 4 ounces bittersweet chocolate
  • ½ cup heavy cream
  • 2 tablespoons Guinness Extra Stout
  1. Preheat oven to 325F
  2. Butter and flour a bundt pan. If you use cocoa to flour the pan your cake will not have white streaks.
  3. Beat butter and slowly add sugar.
  4. Beat until the sugar is dissolved and the mixture is light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Add vanilla and cooled chocolate.
  7. Beat until evenly mixed.
  8. In a large bowl mix flour, cocoa, baking soda, cinnamon, and salt.
  9. In a 3 cup measuring cup or large bowl mix the buttermilk and the Guinness.
  10. Add the flour mixture in three batches, alternating with the buttermilk mixture.
  11. Spoon into a 3 quart bundt pan.
  12. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  13. Let cool completely.
  14. Loosen with knife and turn out from pan, carefully.
  1. Heat the cream up until bubbles form around the edges and the cream begins to steam.
  2. Remove from heat and stir in the chocolate until smooth
  3. Heat the Guinness in the microwave until it is just warm. Pour it into the ganache.
  4. Mix until smooth and then spoon over cake.

Post a Comment