Chocolate Guinness Bundt Cake With Whiskey Whipped Cream

Moist, rich, and utterly decadent, this Chocolate Guinness Bundt Cake is the perfect treat for any celebration.

The deep flavors of dark chocolate and Guinness stout come together in a velvety smooth cake, perfectly paired with a dollop of whiskey-infused whipped cream – pure bliss in every bite!

Ingredients

• For the cake:
• 1/4 cup unsweetened cocoa powder
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Guinness stout
• 1/4 cup heavy cream
• For the whiskey whipped cream:
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons whiskey (such as Jameson or your preferred brand)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) bundt pan, then dust it with flour, tapping out any excess.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda.

Set aside.

In a large mixing bowl, combine cocoa powder and sugars.

Whisk until well combined.

Add the softened butter to the sugar mixture, beating until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Beat in the Guinness stout until well combined.

Gradually add the flour mixture to the chocolate mixture, beating until just combined.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the whiskey whipped cream, beat the heavy cream and softened butter in a mixing bowl until soft peaks form.

Gradually add the granulated sugar and continue beating until stiff peaks form.

Beat in the whiskey until combined.

Slice the cooled cake and serve with a dollop of whiskey whipped cream.

Notes

Use high-quality cocoa powder for a deeper chocolate flavor.

Make sure to use room temperature butter for a lighter cake texture.

If you don’t have Guinness stout, you can substitute it with another dark beer or even coffee.

Don’t overmix the batter, as it can result in a dense cake.

If you’re not comfortable with whiskey, you can omit it or substitute it with another liqueur.

To ensure the cake releases from the bundt pan easily, make sure to grease it well and tap out excess flour.

Let the cake cool completely before slicing, as it will set the flavors and texture.

You can make the whiskey whipped cream ahead of time, but refrigerate it until serving to prevent it from becoming too stiff.

This cake is perfect for a special occasion or St. Patrick’s Day celebration.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g