
Products Used In This Recipe
You are not logged in.
Log in | Create Account
Bundt: From Everyday Bakes to Fabulous Celebration Cakes Cookbook
SEE PRODUCTChocolate & Irish Stout Bundt Cake with Soured Cream Frosting
PREP: 20 MINUTES
COOK: 40 MINUTES
SERVINGS: 8 SERVINGS
You are not logged in! Login or create an account here to save recipes.
This Chocolate and Irish Stout Cake with Soured Cream Frosting is a Guinness lover’s dream! A perfect blend of rich chocolate, tangy sour cream, and bold stout flavors, making it the ideal treat to celebrate St. Patrick’s Day. Recipe (pg. 210) from the cookbook Bundt by Melanie Johnson. Photography by Nassima Rothacker.
Ingredients
- 15g (1 tbsp/½oz) butter
- 15g (1 tbsp/½oz) cocoa powder
For the chocolate cake:
- 75g (¾ cup/2¾oz) cocoa powder
- 300g (1½ cups/10½oz) golden caster sugar
- 60g (½ stick/2¼oz) unsalted butter
- 1 tsp vanilla bean paste
- 120ml (½ cup/4fl oz) boiling water
- 100ml (½ cup/3½fl oz) Irish stout (I use Guinness)
- 2 eggs, lightly beaten
- 175ml (¾ cup/6fl oz) soured cream
- A pinch of salt
- 200g (1¼ cups/7oz) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the soured cream frosting:
- 50g (3½ tbsp/1¾oz) unsalted butter
- 65ml (4 tbsp/2¼fl oz) soured cream
- 150g (1½ cups/5½oz) icing sugar
Directions
Preheat your oven to 160°C fan/180°C/350°F/gas 4.
Melt the butter, then use a pastry brush to brush it generously over the inside of a 10-cup Jubilee Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Scatter over the cocoa powder, moving the pan from side to side to coat it evenly, then tap it while inverted to remove any excess cocoa. Alternatively, spray with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Set aside until ready to use.
Add the cocoa powder, sugar, butter, vanilla and boiling water to a large mixing bowl and whisk until smooth and the butter has melted and the sugar dissolved. Pour in the stout, beaten eggs and soured cream and whisk until smooth. Fold the salt, flour, baking powder and bicarbonate of soda through, then pour into the prepared pan. Bake for 40–45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 10 minutes on a wire rack, then invert onto the wire rack to cool completely.
To make the frosting, beat the butter, soured cream and icing sugar together until smooth, then spread over the top of the cooled Bundt. Decorate with green sugar paste shamrocks for St Patrick’s Day! This Bundt will keep for a few days in an airtight container.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
Write a Review
Write a Review
Products Used In This Recipe
You are not logged in.
Log in | Create Account
Bundt: From Everyday Bakes to Fabulous Celebration Cakes Cookbook
SEE PRODUCT