Guinness Fudge Bundt Cake with Guinness Ganache
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
Servings 12 -16 servings
Calories
Ingredients
Cake
- 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 dark cocoa powder
- 1 ¼ 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
Instructions
Cake
- Preheat oven to 325F
- Butter and flour a bundt pan. If you use cocoa to flour the pan your cake will not have white streaks.
- Beat butter and slowly add sugar.
- Beat until the sugar is dissolved and the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and cooled chocolate.
- Beat until evenly mixed.
- In a large bowl mix flour, cocoa, baking soda, cinnamon, and salt.
- In a 3 cup measuring cup or large bowl mix the buttermilk and the Guinness.
- Add the flour mixture in three batches, alternating with the buttermilk mixture.
- Spoon into a 3 quart bundt pan.
- Bake for 40 to 50 minutes, or until a toothpick comes out clean.
- Let cool completely.
- Loosen with knife and turn out from pan, carefully.
Ganache
- Heat the cream up until bubbles form around the edges and the cream begins to steam.
- Remove from heat and stir in the chocolate until smooth
- Heat the Guinness in the microwave until it is just warm. Pour it into the ganache.
- Mix until smooth and then spoon over cake.