I haven’t made it a practice to post holiday themed recipes. I tend to just roll with what I’m feeling.
I was definitely feeling this. It just happened to coincide with the upcoming St. Patrick’s Day holiday. Which also happens to be my birthday. You see, Jennifer gave me her March issue of Food & Wine magazine and I stumbled upon this recipe for Porter Bundt Cake with Whiskey-Caramel Sauce. Yeah, that got my attention.
I didn’t alter it much from how it was written. I swapped out the porter and used Young’s Double Chocolate Stout because it just sounded delicious to me. Chris drank all the whiskey and I had Bailey’s on hand so I went with that. I also added some Hershey’s Special Dark cocoa powder.
I have a confession. I did not possess a bundt pan, so Jennifer gave me that too. Always looking out for me that one.
I made two things this week with Young’s Double Chocolate Stout. This is the first and the second will be coming later in the week.
So in honor of St. Patrick’s Day and my birthday I made you a beer cake with a boozy sauce. Cheers!
Adapted slightly from Food & Wine
Double Chocolate Stout Bundt Cake with Bailey’s Irish Creme Caramel Sauce
For the Cake
- 1 1/2 cups double chocolate stout
- 1 cup unsulfered molasses
- 1 1/2 teaspoon baking soda
- 1/4 cup maple syrup
- 1 1/2 sticks unsalted butter softened, plus more for greasing pan
- 3 cups all-purpose flour plus more to dust the pan
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 tablespoon dark cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
For the Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 cup Bailey's Irish Creme
Preheat oven to 350
In a large saucepan, whisk 1 cup of the beer with the molasses and bring to just a boil
Remove from the heat, stir in the baking soda, and cool completely
In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of beer and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely
Butter a 10-inch Bundt pan and dust with flour; shake of excess
In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, salt, dark chocolate cocoa powder and chocolate chips
In a stand mixer fitted with the whisk attachment, beat the butter with the brown and granulated sugars at medium speed until fluffy.
Beat in the eggs one at a time
On low speed beat in the cooled beer-molasses mixture
Gradually beat in the dry ingredients
Pour the batter into the prepared pan and smooth the surface
Bake for about 50 minutes, remove from oven, let cool for 15-20 minutes, invert onto a plate or cake stand, brush with cooled beer-syrup mixture
To make the sauce, combine sugar and water in a medium saucepan and bring to a boil
Cook over medium-high heat, without stirring, until an amber caramel forms
Remove from heat and whisk in the cream and Bailey's
Cook over low heat for 1 minute and let cool slightly
Serve the warm sauce with slices of cake
Note: When you add the baking soda to the stout-molasses mixture it will seriously foam up, so be sure to use a big enough pan
Note: This cake would be delicious with whipped cream or Bailey’s Irish Whipped Cream instead of or in addition to the sauce.