Guinness Chocolate Bundt Cake (Print-Friendly Format)

Moist chocolate Bundt flavored with Guinness, topped with Baileys buttercream and whiskey salted caramel.

# Ingredients You’ll Need:

→ Guinness Chocolate Bundt

01 - Nonstick baking spray for greasing
02 - 199 g granulated sugar
03 - 213 g light brown sugar, packed
04 - 240 g all-purpose flour
05 - 84 g unsweetened cocoa powder
06 - 2 teaspoons espresso powder
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 5 large eggs, room temperature
11 - 227 g full-fat sour cream, room temperature
12 - 227 ml Guinness beer
13 - 170 ml vegetable oil
14 - 113 ml whole milk
15 - 2 teaspoons vanilla extract

→ Baileys Buttercream

16 - 227 g unsalted butter, room temperature
17 - 284 g confectioners' sugar, sifted
18 - 42 ml Baileys Irish cream liqueur
19 - 14 ml whole milk, room temperature
20 - 1 teaspoon vanilla extract
21 - 1/4 teaspoon salt
22 - 113 g high-quality white chocolate, melted and slightly cooled

→ Irish Whiskey Salted Caramel (Optional)

23 - 199 g granulated sugar
24 - 113 ml water
25 - 113 g unsalted butter, cold and cubed
26 - 170 ml heavy whipping cream
27 - 28 ml Irish whiskey
28 - 2 teaspoons vanilla extract
29 - 1/4 teaspoon salt

# How to Make It:

01 - Preheat oven to 163°C. In a large bowl, blend granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt at low speed until fully integrated. Break up any lumps by hand if necessary.
02 - In a separate bowl, whisk eggs, sour cream, Guinness beer, vegetable oil, whole milk, and vanilla extract until mixture is homogeneous.
03 - Gently fold the wet mixture into the dry ingredients. Mix until just combined, ensuring not to overwork the batter.
04 - Generously coat a 10-cup (2.4 L) Bundt pan with nonstick baking spray, ensuring thorough coverage. Transfer the batter evenly to the pan. Bake for 50 minutes, or until a toothpick inserted into the centre emerges clean.
05 - Rest the cake in its pan on a cooling rack for 15 minutes. Carefully invert onto a separate rack and allow to cool completely before proceeding.
06 - In a stand mixer fitted with a paddle or a large bowl with a hand mixer, beat butter on medium speed until fully smooth. Lower speed and gradually incorporate sifted confectioners' sugar until entirely mixed.
07 - Add Baileys, whole milk, vanilla extract, and salt. Beat until smooth. Add melted white chocolate and beat to incorporate fully. Increase speed to medium-high for about 1 minute until the frosting is aerated and fluffy.
08 - Apply Baileys buttercream to the cooled cake, spreading over the top and sides. Drizzle with salted caramel before serving.
09 - In a saucepan, combine granulated sugar and water; stir and cook over medium-low heat until sugar is dissolved. Add cold butter and bring to a gentle boil over medium heat, simmering until the mixture turns a deep amber colour, about 10–12 minutes, without stirring. Remove from heat and cautiously whisk in heavy cream and Irish whiskey. Stir in vanilla extract and salt. Whisk until smooth and allow to cool before drizzling.

# Extra Tips:

01 - Allow the Bundt cake to cool completely before frosting for optimal structure and presentation.
02 - Thoroughly grease the Bundt pan, taking care to reach every contour to prevent sticking.
03 - For a deeper chocolate flavour, ensure the cocoa powder is unsweetened and of high quality.

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