Guiness Chocolate Bundt Cake

Guiness Chocolate Bundt Cake

Guiness Chocolate Bundt Cake is the St. Patrick's Day dessert! The chocolate stout cake is ultra rich and covered in baileys buttercream and salted caramel... to-die-for flavorful!

Ingredients

For the Guinness Chocolate Bundt:

• nonstick baking spray for the pan
• 1 cup (199g) granulated sugar
• 1 cup (213g) light brown sugar packed
• 2 cups (240g) all-purpose flour
• 1 cup (84g) unsweetened cocoa powder
• 2 teaspoons espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 large eggs room temperature
• 1 cup (227g) full-fat sour cream room temperature
• 8 ounces Guiness beer
• 3/4 cup (170ml) vegetable oil
• 1/2 cup (113ml) whole milk
• 2 teaspoons vanilla extract

For the Baileys Buttercream:

• 1 cup (227g) unsalted butter room temperature
• 2 and 1/2 cups 284g) confectioners' sugar sifted
• 3 Tablespoons (42ml) Baileys Irish cream liqueur
• 1 Tablespoon (14ml) whole milk room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 ounces (170g) high-quality white chocolate melted and slightly cooled

For the Irish Whiskey Salted Caramel (Optional):

• 1 cup (199g) granulated sugar
• 1/2 cup (113ml) water
• 1/2 cup (113g) unsalted butter cold, cubed
• 3/4 cup (170ml) heavy whipping cream
• 2 Tablespoons (28ml) Irish whiskey
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

For the Guinness Chocolate Bundt:

Preheat the oven to 325°(F).
In a large bowl, combine both sugars, flour, cocoa powder, espresso powder, baking soda, baking powder, salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
In a separate bowl whisk the eggs, sour cream, beer, milk, oil, vanilla extract until completely combined.
Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to frost.

For the Baileys Buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
Add in the Baileys, milk, vanilla, and salt, and beat smooth.
Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until super light and fluffy.
Spread frosting on the top and sides of the cooled cake. Then drizzle with the whiskey salted caramel (or store-bought caramel sauce). Slice and serve!

For the Irish Whiskey Salted Caramel (Optional):

Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
Cook over medium-low heat until the sugar is completely dissolved, about 5 minutes, but maybe a little longer.
Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 10 to 12 minutes, maybe longer depending on your stove. Do not stir during this process!
Once the caramel reaches this color, remove from heat and immediately whisk in the heavy cream and whiskey. Be very careful during this step - the caramel will hiss and bubble up aggressively!
Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside until cool, stirring occasionally, about 20 minutes.
Drizzle on top of the cake!