Best 2 Chocolate Guinness Bundt Cake With Whiskey Whipped Cream Recipes

Indulge in the rich and decadent Chocolate Guinness Bundt Cake, an extraordinary dessert that tantalizes your taste buds with every bite. This heavenly creation blends the robust flavors of Guinness stout and cocoa powder, resulting in a moist and flavorful cake that's sure to impress. Accompanied by a velvety Whiskey Whipped Cream, this cake becomes an irresistible treat that elevates any occasion. The article unveils the secrets behind this culinary masterpiece, providing step-by-step instructions for both the cake and the whipped cream. Embark on a delightful baking journey and let your kitchen transform into a haven of sweet aromas as you craft this exceptional dessert.

Check out the recipes below so you can choose the best recipe for yourself!

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Whiskey-Soaked Dark Chocolate Bundt Cake image

This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.

Provided by Melissa Clark

Categories snack, cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners' sugar, for garnish (optional)

Steps:

Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram

CHOCOLATE WHISKEY BUNDT CAKE

Chocolate Whiskey Bundt Cake image

Categories Cake Coffee Chocolate Egg Dessert Bake Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 14

Ingredients

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting
Special Equipment
a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Steps:

Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Tips:

For a richer flavor, use a good quality dark chocolate with a cocoa content of at least 70%.
Make sure the Guinness is at room temperature before adding it to the batter. This will help the cake rise evenly.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before glazing it. This will help the glaze set properly.
For the whiskey whipped cream, use a good quality Irish whiskey. This will give the whipped cream a delicious flavor.
Serve the cake with the whiskey whipped cream and additional Guinness, if desired.

Conclusion:

This chocolate Guinness bundt cake with whiskey whipped cream is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate flavor that is complemented by the Guinness. The whiskey whipped cream is a perfect topping, adding a touch of boozy sweetness to the cake. This cake is sure to be a hit with your friends and family.

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