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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…