Guinness Chocolate Bundt Cake with Baileys Buttercream and Salted Caramel

Introduction

Every time I bake this Guinness Chocolate Bundt Cake, the excitement in my household is palpable. The rich aroma of chocolate combined with the distinct scent of Guinness beer fills the air, instantly lifting everyone’s spirits. When I served this cake at our last family gathering, it was met with enthusiastic approval and empty plates. The moist, dense chocolate cake, topped with a creamy Baileys buttercream and a drizzle of salted caramel, is a true crowd-pleaser. If you’re looking for a show-stopping dessert that perfectly balances flavors and textures, this recipe is a must-try!

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 Guinness 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 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 and cubed
• 3/4 cup (170ml) heavy whipping cream
• 2 tablespoons (28ml) Irish whiskey
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

Make the Guinness Chocolate Bundt:

1. Preheat the oven to 325°F (165°C). Generously grease a 10-cup Bundt cake pan with nonstick baking spray.
2. In a large bowl, combine both sugars, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until well combined, using your hands to break up any large clumps.
3. In a separate bowl, whisk together the eggs, sour cream, Guinness, milk, oil, and vanilla extract until fully combined.
4. Pour the wet mixture into the dry ingredients and mix until just incorporated. Avoid overmixing.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 15 minutes before inverting it onto a cooling rack. Allow it to cool completely before frosting.

Make the Baileys Buttercream:

1. In a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter on medium speed until smooth.
2. Gradually add the sifted confectioners’ sugar, mixing until fully combined.
3. Add Baileys, milk, vanilla, and salt, and beat until smooth.
4. Stir in the melted white chocolate until fully incorporated. Increase the speed to medium-high and beat for about a minute until light and fluffy.

Make the Irish Whiskey Salted Caramel (Optional):

1. In a medium saucepan, whisk together granulated sugar and water. Cook over medium-low heat until the sugar dissolves, about 5 minutes.
2. Add the cold butter and bring to a slow boil over medium heat. Cook until the mixture turns a deep golden color, about 10-12 minutes. Do not stir during this time.
3. Once the desired color is achieved, remove from heat and carefully whisk in the heavy cream and whiskey (the mixture will bubble up).
4. Stir in the vanilla and salt, whisking until smooth. Let cool for about 20 minutes, stirring occasionally.

Assemble the Cake:

1. Frost the cooled Bundt cake with the Baileys buttercream.
2. Drizzle with the Irish whiskey salted caramel or use store-bought caramel sauce.
3. Slice and serve!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 480
• Total Fat: 27g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrates: 58g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours (including cooling and assembly)

How to Serve

• Slice the cake into generous portions.
• Frost the top and sides with Baileys buttercream.
• Drizzle with salted caramel sauce for an extra indulgent touch.
• Pair with a scoop of vanilla ice cream for a delightful contrast.
• Garnish with chocolate shavings or sprinkles for an elegant finish.

Additional Tips

1. Room Temperature Ingredients: Ensure all your dairy ingredients are at room temperature for a smoother batter.
2. Don’t Overmix: Mix the batter just until combined to keep the cake tender.
3. Use High-Quality Chocolate: Invest in good quality white chocolate for the buttercream; it makes a noticeable difference.
4. Careful with Caramel: When making caramel, be cautious as it can be very hot and may bubble aggressively.
5. Cooling Time: Allow the cake to cool completely before frosting to prevent melting.

Recipe Variations

• Chocolate Ganache: Instead of Baileys buttercream, top with a rich chocolate ganache for a double chocolate delight.
• Flavored Whipped Cream: Use whipped cream flavored with a splash of Baileys as a lighter topping.
• Mini Bundts: Make mini versions of the cake in a mini Bundt pan for individual servings.
• Nuts: Add chopped walnuts or pecans to the batter for added texture.
• Gluten-Free: Substitute gluten-free flour for the all-purpose flour to make it gluten-free.

Serving Suggestions

• Serve with coffee or tea for a delightful afternoon treat.
• Pair with a scoop of ice cream or sorbet for a refreshing contrast.
• Offer alongside a cheese platter for a unique dessert experience.

Freezing and Storage

• Refrigeration: Store the frosted cake in the refrigerator for up to 5 days.
• Freezing: Wrap slices in plastic wrap and aluminum foil to freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use another type of beer?
   • Yes, but it may alter the flavor. Dark beers work best.
2. What can I substitute for Baileys?
   • Use any Irish cream liqueur or omit it for a vanilla buttercream.
3. Can I make this cake ahead of time?
   • Absolutely! The flavors improve as it sits.
4. What if my cake sinks in the middle?
   • This can happen due to overmixing or underbaking; ensure the cake is fully cooked.
5. Can I use a different type of chocolate?
   • Yes, dark chocolate can be used for a more intense flavor.
6. How do I prevent my cake from sticking?
   • Generously grease the Bundt pan and consider dusting with flour after spraying.
7. Can I add more chocolate to the batter?
   • Yes, adding chocolate chips can enhance the chocolate flavor.
8. What’s the best way to store leftovers?
   • Keep in an airtight container in the refrigerator.
9. How can I make the salted caramel?
   • Follow the optional recipe provided or use store-bought caramel sauce.
10. Is this cake suitable for children?

• Yes, the alcohol in the cake and caramel cooks off, but adjust the Baileys to your preference.

Conclusion

The Guinness Chocolate Bundt Cake with Baileys Buttercream and Salted Caramel is more than just a dessert; it’s an experience. Each bite is a celebration of flavors, with the richness of chocolate harmonizing beautifully with the creamy, boozy buttercream and the sweet, salty caramel. Perfect for gatherings or special occasions, this cake is sure to impress and delight your family and friends. So, gather your ingredients and get ready to indulge in this delectable treat—your taste buds will thank you!

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