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Chocolate Guinness Bundt Cake with Whiskey Whipped Cream
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulgent chocolate Bundt cake infused with Guinness and cocoa, topped with whiskey whipped cream for a decadent St. Patrick's Day treat.
Ingredients:
  • 2 cups all-purpose flour
  • 1.5 cups white sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.75 cup Irish stout beer (such as Guinness®)
  • 0.75 cup buttermilk
  • 0.5 cup butter, melted and cooled
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon whiskey
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 10-inch fluted tube pan (such as Bundt) by greasing it lightly and lining the bottom with parchment paper after greasing it lightly as well.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl, whisking until well mixed.
  • In a separate small bowl, combine beer, buttermilk, and butter, then pour the mixture into the dry ingredients. Gently whisk until the batter is smooth, then pour it into the prepared pan.
  • Bake in the preheated oven for 45 minutes, or until the top springs back and a toothpick inserted into the center comes out clean.
  • Once the cake is warm, carefully glide a thin metal spatula around the edges of the pan to release it. Allow the cake to cool in the pan for 5 minutes. Then, transfer the cake onto a rack to cool completely before peeling off the parchment paper.
  • In a small bowl, use an electric mixer to whip heavy cream, powdered sugar, and whiskey until soft peaks form, about 3 minutes. Serve with the cake.

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