Guinness chocolate bundt cake, Guinness caramel

A chocolate and Guinness cake…
No, you’re not dreaming, it’s the famous Irish dark beer that goes into the composition of this bundt cake. This cake was concocted by the charming nigella and we can trust him, he is greedy to perfection.
The beer brings character and reinforces the bitterness of the cocoa.
The dough is soft and moist.

I pushed the gluttony so far as to prepare a beer caramel. It brings an extra sweet touch that is completely irresistible. It must be said that this cake is actually not very sweet in the mouth.

I wanted to make a big cake and so I used my mold Bavaria from Nordic Ware. I am completely a fan of the design and the inventiveness of this brand. The quality is perfect. The cooking is ideal and the result is magnificent each time.
The simplest cake looks festive.
This one is absolutely perfect and will seduce your guests.

Guinness chocolate bundt cake:

250ml Guinness
250g butter
75g bitter cocoa
300g brown sugar
25g vanilla sugar (here)
2 eggs
145g full cream
1 tbsp vanilla extract
275g flour
1 pinch of salt
2.5 tsp baking soda

Preheat the oven to 180°C.

Put the butter in pieces and the Guinness in a bowl and melt in the microwave.
Add cocoa and sugars. To mix together.
Let cool.

Whisk the eggs and cream in a large bowl.
Add mixture to cooled Guinness. To mix together.
Sift the flour, salt and baking soda over it. To mix together.

Pour the mixture into a large greased bundt cake pan.

Put in the oven and cook for about 40 minutes. A spade planted in the center should come out dry.

Unmold the cake onto a wire rack and let cool.

Guinness Caramel:

100g sugar
50 g full cream
60g Guinness
50g butter

In a medium saucepan, prepare a dry caramel. Start by covering the bottom of the pan with a thin layer of sugar then add the rest gradually to the places where the caramel forms. Above all, do not mix.

Remove the pan from the heat and pour the hot cream over it.
Return to the heat, then add the beer.
Leave to simmer for a few minutes, until you have a homogeneous and syrupy sauce.
Off the heat, add the butter in small pieces.

You can store caramel in a bottle of Guinness.

To finish: depending on the mold used, the cooking may take a little longer.

This cake will be great for 12 people.
It’s just as good the next day.

Accompany Most often is “possibly” this cake with a little heavy cream, in addition to the caramel.

It is still quite difficult to find these molds in store? But, I understand that this should change very, very soon. But, I’ll talk about it later…

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