It was St Patricks Day last week, that combined with our love of all things chocolately, plus the desire to use my new bundt tin again led to searches for a Guinness chocolate bundt. I found a few recipes but the one I chose eventually was for a large 10-12 cup sized tin so I had to do a little converting. The original recipe is here but it is also in american cups so that alongside the fact that I found it a bit too gooey means I reworked the recipe.
My first crack at the cake had a Baileys fudge topping, super thick and a little tricky to work with as it set very fast, but truly delicious. However my kids weren’t too keen so the reworked recipe has a milky chocolate fudge glaze. The toppings use the same method so you can choose your favourite.
I much prefer the texture of my reworked recipe, its still rich deep chocolate with a lovely fudge cake consistency and suits a bundt tin perfectly but if you don’t have one this recipe will work well in a deep 9inch /22cm pan. I havent tried this myself but I would recommend you turn down the oven slightly and cook for longer to allow for the fact that it doesn’t have the bundt tin shape to help cook it evenly.
The recipe also make a bit more batter than you need but I use it to make a few extra baby kugelhopfs at the same time or 6 fairy cakes if you don’t have a kugelhupf mould.
Serves 8/10 ( 6 cup bundt tin)
Melted butter and 1 tsp cocoa powder to prepare the tin .
150g unsalted butter
2 large eggs
130g plain flour
1/2 teaspoon baking soda
1/3 teaspoon salt
115ml stout beer (such as Guinness)
150g dark choc
130g golden caster sugar
130g packed dark brown sugar
80g plain greek yoghurt
45g white chocolate chopped
5g milk or dark chocolate chopped
50g milk or baileys depending on which topping you prefer
75g condensed milk.
Heat top and bottom oven to 175° F.
- Butter a 6 cup Bundt pan and dust with the cocoa powder, tapping out the excess. Prepare the kugelhupf mould in the same way or line a fairy cake tin with paper cases
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add the chocolate,and beat until smooth. Allow to cool to a tepid temperature.
- Using an electric mixer, beat the eggs and sugars on medium-high until fluffy.This will take several minutes, keep going until its really pale.
- Beat in the sour cream.
- Add the cooled chocolate mixture & mix well
- Reduce speed to low and gradually mix in the flour mixture until just combined and not lumpy but do not overmix.
- Pour into the prepared pan only fill 2/3rds full and use the remainder for the kugelhupfs or fairy cakes.
- Place the bundt in the largest oven with a tray of boiled water in a baking tray on the floor of the oven, this helps it cook evenly. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes.
- The smaller cakes need to go into a separate oven as they only take 20/25 minutes.
- Let cool 30 minutes in the pan, then once you can comfortabley touch the tin with bare hands, invert onto a rack to cool completely.
To make the glaze
- Wait until the cake is cooled and ready to glaze
- In a small heavy bottomed non stick pan bring the milk or Baileys almost to the boil.
- Remove from heat and add the chopped chocolate and stir well until completely dissolved.
- Transfer this mixture to a bowl and place the condensed milk into the pan.
- Bring to the boil over a high heat stirring continuously, keep stirring until the mixture thicken and comes away from the base of the pan this will take around 5 minutes.
- Remove from the heat and slowly add the melted chocolate mixture a small amount at a time beat in well after each addition.
- Use to top the small cakes by dipping them in the mixture and drizzle carefully over the bundt cake when cooled slightly and allow to dribble down the sides.
- Top with white chocolate shavings to finish.