Guinness bundt cake

I’m good at judging people. Usually I can tell if somebody is good or bad, usually I get it right. People say that Internet is a place created for cheaters, people who love to create themselves. Well I think I can judge people by their blogs as well. All bloggers I have meet so far where exactly as I expected or even nicer.
I started blogging 9 years ago, I still have friends from that time. Mostly friends I have never met, but they have similar sense of humour, we like each others photos on Facebook, sometimes we even share secrets and even though I have never met them I know I can trust them.
So whenever I wonder what I need the blog for as I’m not the most popular one, I don’t create recipes, I don’t have time to post a few time in a week or day, my writing isn’t too exciting or poetic, or even correct. I can cook without blogging about it, so what do I need a blog for?
One of possible answers is to meet people. So if you are in Dublin on Saturday, 6th April, join me and probably plenty other bloggers on the tour of the Honest 2 Goodness Market organized by lovely Irish Food Bloggers Association. I hope I will meet some new and old friends 🙂
But let’s go back to the cake. This cake idea is genius, a reduced Guinness and a lot cocoa. Sounds very Irish isn’t it? I think this will be good treat for St. Patrick’s Day if you aren’t into green cakes. The cake is lovely, rich and moist.

Guinness bundt cake

Recipe comes from 101 cookbooks blog
Notes: I used Guinness and substituted maple syrup with golden syrup.  Guinness was reduced slightly more, I got 200 ml. I also skipped the icing. I used a 2-litre capacity Bundt pan.
  • 475 ml Guinness / chocolate porter / stout beer
  • 113 g unsalted butter
  • 75g cocoa powder
  • 140 g whole wheat flour
  • 125 g all-purpose flour
  • 120 g dark muscovado sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 large eggs
  • 355 ml plain whole yogurt
  • 180 ml golden syrup / pure maple syrup
Chocolate Buttermilk Icing:
  • 75 g icing sugar
  • 25g cocoa powder
  • 2 Tbsp buttermilk
Preheat oven to 180°C/ 160°C fan.
Grease a tin and dust it with rice flour or semolina.
In a saucepan simmer Guinness down to 240 ml.
Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool.
In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
In a large mixing bowl, combine the eggs, yogurt, and syrup.
Whisk to combine. Gradually add the cooled beer mixture, stirring all the while. Stir until smooth.
Add the flour mixture, folding until just blended, using as few strokes as possible.
Pour the mixture into a greased Bundt pan and bake for 40-45 minutes (or until a toothpick inserted in it comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
To make the icing:
place the icing sugar, cocoa and buttermilks in a bowl and mix to combine. Drizzle over the cooled cake.
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