Skip to main content
logo
Food Advertising by

#BundtaMonth : Guinness Chocolate Bundt Cake


This is a luscious rich, moist chocolately cake.  The Guinness stout does pair well with the chocolate, although the taste of stout is not overwhelming.  Definitely tastes much better the next day.






Recipe for Guinness Chocolate Cake  (adapted from Nigella Lawson with slight modification)

    Ingredients
    • 250 ml Guinness Stout   
    • 250 gm butter
    • 45 gm cocoa powder
    • 220 gm brown sugar
    • 110 gm caster sugar
    • 3/8 cup yoghurt (measuring cup halfway between 1/4 and 1/2)
    • 2 eggs
    • 1/2  Tbsp vanilla
    • 275 gm plain flour
    • 2.1/2  tsp baking soda
    • A pinch of salt
    Method
    1. Sift the flour with baking soda and salt, set aside.
    2. Melt the butter and Guinness stout.  Remove from heat, add sugar, cocoa and whisk together.  Let cool.
    3. Beat yoghurt, eggs and vanilla till thoroughly combined.
    4. Add to stout mixture and whisk together. 
    5. Add sifted flour and whsk again till smooth.  Batter is a bit runny.
    6. Pour batter into a well greased and floured Bundt pan.
    7. Bake in a preheated oven @ 180 deg C for 50 to 60 mins.  Test with a skewer till it comes out clean.
    8. Let cake cool in the pan and unmould the cake when it is completely cooled to prevent sticking. 

Comments

  1. WOW! this chocolate bundt cake looks very pretty :)

    ReplyDelete
  2. Hi Cheah! Do you feel the booz after that? :)

    ReplyDelete
  3. Hi Cheah
    I had wanted to bake a similar Guiness chocolate cake for quite awhile and even had bought a bottle of Guinesss but just hesitate there. I know this cake has the soft texture and I bet this is a very delicious cake, right? Yes, most cake taste much better the next day.

    ReplyDelete
    Replies
    1. It is delicious. You'll need to try it out and see for yourself, Mel!

      Delete
  4. Cheah, this is an impressive looking cake! Another excuse for me to buy Guinness Stout!

    ReplyDelete
    Replies
    1. Ha, ha, since you like to drink Guinness Stout, why not?

      Delete
  5. I have seen this cake before and liked the crumbs...looks so moist too!

    ReplyDelete
  6. Oh I am craving for this cake for a very long time.. You are tempting me to try it at last :)

    ReplyDelete
    Replies
    1. Go on, satisfy your craving and see whether you enjoy it :)

      Delete
  7. Hi Cheah, please give me a piece or two. So extraordinary - I don't drink so it's a way to try the stout.

    ReplyDelete
    Replies
    1. You can't taste the Stout, Kimmy. Guinness is supposed to be good for the body, taken once in a while!

      Delete
  8. definitely KIVing this because i know i will have a lot of excess guinness stout from CNY celebrations hehe. love the moist and tight crumb!

    ReplyDelete
    Replies
    1. Please browse thru my other boozy recipes if you have one can too many of Guinness leftover!

      Delete
  9. Beautiful! Thank you for sharing the recipe.

    ReplyDelete
  10. YUM! This is so tempting & delicious! I simply can't resist any chocolatey cake , I'm bookmarking this recipe for sure! This cake just makes me DROOL! ;)

    ReplyDelete
  11. a nice and yummy cake to be served after reunion dinner!

    ReplyDelete
  12. What a gorgeous looking chocolate treat! Yum!

    ReplyDelete
  13. Hi Cheah,
    I saw this recipe in one of Nigella Lawson's cook book. I too like Mel hesitated to try it.
    Now looking at yours I am sold:D yours look so moist and chocolaty.
    I really like all the yummy food in your blog:)
    mui

    ReplyDelete
    Replies
    1. Thank you, Mui Mui. When you bake this cake, make sure you grease the bundt pan generously and dust it with flour. The cake can be quite sticky.

      Delete
  14. i always have the impression that cakes bake with beer or stout sounds very festive! can get tipsy or not eating this cake? haha!..just kidding!

    ReplyDelete
    Replies
    1. No, you won't be on cloud 9! Maybe you're right, boozy bakes sound festive.

      Delete
  15. Hi, Very nice cake! and tastes very good but mine wasnt as spongy as you? cn you suggest
    what could have gone wrong?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…