Description
A rich and moist chocolate bundt cake infused with Guinness beer, topped with decadent Baileys buttercream and a drizzle of Irish whiskey salted caramel.
Ingredients
Scale
For the Bundt:
- Nonstick baking spray
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp espresso powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 large eggs
- 1 cup full-fat sour cream
- 8 oz Guinness beer
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 tsp vanilla extract
For the Buttercream:
- 1 cup unsalted butter
- 2 1/2 cups confectioners’ sugar
- 3 tbsp Baileys Irish cream
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz white chocolate
For the Salted Caramel (Optional):
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 2 tbsp Irish whiskey
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (165°C). Grease a Bundt pan.
- Mix dry ingredients.
- Whisk wet ingredients.
- Combine wet and dry mixtures.
- Pour into pan and bake for 50 minutes.
- Cool before frosting.
- Make buttercream and caramel.
- Assemble and serve.
Notes
Optional salted caramel can be substituted with store-bought.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg