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Double Chocolate Stout Bundt Cake with Bailey’s Irish Creme Caramel Sauce

March 9, 2015 by rachelle 22 Comments

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I haven’t made it a practice to post holiday themed recipes.  I tend to just roll with what I’m feeling.

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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.

 


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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.

 

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I have a confession.  I did not possess a bundt pan, so Jennifer gave me that too.  Always looking out for me that one.

 

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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.

 

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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

Print

Double Chocolate Stout Bundt Cake with Bailey’s Irish Creme Caramel Sauce

Ingredients

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

Instructions

  1. Preheat oven to 350
  2. In a large saucepan, whisk 1 cup of the beer with the molasses and bring to just a boil
  3. Remove from the heat, stir in the baking soda, and cool completely
  4. 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
  5. Butter a 10-inch Bundt pan and dust with flour; shake of excess
  6. In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, salt, dark chocolate cocoa powder and chocolate chips
  7. In a stand mixer fitted with the whisk attachment, beat the butter with the brown and granulated sugars at medium speed until fluffy.
  8. Beat in the eggs one at a time
  9. On low speed beat in the cooled beer-molasses mixture
  10. Gradually beat in the dry ingredients
  11. Pour the batter into the prepared pan and smooth the surface
  12. 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
  13. To make the sauce, combine sugar and water in a medium saucepan and bring to a boil
  14. Cook over medium-high heat, without stirring, until an amber caramel forms
  15. Remove from heat and whisk in the cream and Bailey's
  16. Cook over low heat for 1 minute and let cool slightly
  17. 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.

Related Posts

  • Double Chocolate Stout Irish Stew
  • Creme Brulee Stout Salted Caramel Brownies
  • Giveaway and Peach Ale Cherries with Chocolate Stout Whipped Mascarpone on Chocolate Pound Cake
  • Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

Filed Under: Sweets Tagged With: baileys, beer, cake, chocolate, porter

Previous Post: « Banana Chocolate Chip Whoopie Pies
Next Post: Double Chocolate Stout Irish Stew »

Reader Interactions

Comments

  1. Erin @ Miss Scrambled Egg

    March 10, 2015 at 7:21 am

    There’s a brewery about ten minutes from my house that does growler fills of their milk stout. I can’t wait to give this recipe a try. My grandmother is Irish and she would totally love this recipe. 😀

    Reply
    • rachelle

      March 10, 2015 at 5:26 pm

      Isn’t it great to live so close to breweries, Erin? I love a good milk stout and you should totally do it!

      Reply
  2. Keri @ Fashionable Foods

    March 10, 2015 at 7:51 am

    This looks amazing!

    Reply
    • rachelle

      March 10, 2015 at 5:27 pm

      Thanks for your kind words, Keri!

      Reply
  3. Kelly - Life Made Sweeter

    March 10, 2015 at 8:07 am

    This cake looks incredible! Dark chocolate, stout and Bailey’s sounds like the perfect combination for St. Patrick’s Day!

    Reply
    • rachelle

      March 10, 2015 at 5:27 pm

      Thanks Kelly! I figure you can’t go wrong with that combo!

      Reply
  4. mira

    March 10, 2015 at 11:35 am

    Looks amazing! Love bundt cakes and need to try this one! So chocolatey!

    Reply
    • rachelle

      March 10, 2015 at 5:28 pm

      Thanks Mira! Let me know if you do. I would love to hear about it!

      Reply
  5. Jen @ Baked by an Introvert

    March 10, 2015 at 1:10 pm

    This bundt cake is gorgeous! The bailey’s and stout sound incredible with all of that chocolate.

    Reply
    • rachelle

      March 10, 2015 at 5:29 pm

      Thanks so much Jen! Beer and chocolate – what more could a girl ask for?

      Reply
  6. annie@ciaochowbambina

    March 10, 2015 at 3:18 pm

    You’ve nailed it with this one!! I can’t think of a better St. Patrick’s Day dessert! And who doesn’t love a bundt?

    Reply
    • rachelle

      March 10, 2015 at 5:30 pm

      Thanks Annie! I’ll pretty much eat anything with beer in it. LOL

      Reply
  7. Gayle @ Pumpkin 'N Spice

    March 11, 2015 at 8:18 am

    Wow, this cake looks AMAZING, Rachelle! I’m in love with the stout and chocolate combo. This looks so decadent, especially with that sauce on top. Delish!

    Reply
    • rachelle

      March 11, 2015 at 5:35 pm

      Thanks so much, Gayle! It is definitely not something you want to eat everyday!

      Reply
  8. Mir

    March 11, 2015 at 11:27 am

    This looks thick and rich and perfect! Anything with Bailey’s, really. Especially chocolate cake!

    Reply
    • rachelle

      March 11, 2015 at 5:37 pm

      Thanks, Mir. It sure is rich and thick – my kind of cake!

      Reply
  9. Olivia @ Olivia's Cuisine

    March 11, 2015 at 12:21 pm

    This cake sounds fantastic! I will def try it! Pinning!

    Reply
    • rachelle

      March 11, 2015 at 5:37 pm

      Thanks for the Pin, Olivia!

      Reply
  10. Medha @ Whisk & Shout

    March 11, 2015 at 6:14 pm

    This looks great! I wish I had a bundt pan, they’re so fun to bake 🙂

    Reply
    • rachelle

      March 11, 2015 at 7:59 pm

      Girl, I had to borrow one! LOL 🙂

      Reply
  11. Kelsey @ Snacking Squirrel

    March 14, 2015 at 5:28 pm

    minus the stout my mom used to always make bundt cakes like this and its bringing me back to my childhood when id help her mix the batter. with the stout its elevated to a wonderful new level. great work

    Reply
    • rachelle

      March 14, 2015 at 9:20 pm

      Awww Kelsey. I love your history with your mom!

      Reply

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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