These little mini-bundts are super moist from the addition of stout beer!  The roasty malt flavors in the beer bring out all the best in the rich chocolate cake, and the sweet and creamy Irish whiskey hard sauce is lick-the-plate delicious!


Happy Friday my friends!  Woo-hoo we made it through another week.

It’s crazy to think how snowy it was just a week ago.  Here in the Philadelphia area, it seems we went from the depths of winter to beautiful spring sunshine in just a matter of days.  I’m now looking at a clear blue sky and warm sun is glinting off the patio stones.  I took my car through the car wash today to get all the salt rinsed off, and I just can’t wait to start seeing green grass and flowering bulbs.

But first we’ve gotta finish up our St. Patrick’s Day festivities!  This is going to be my last post this year for this, one of my favorite foodie holidays.


These little mini-bundt cakes are just the right size for sharing.  They’re deeply chocolate-y, and infused with the rich, malty flavor of Guinness stout.  You are going to love how moist they are!  And the dark, roasty notes in the beer bring out all the best in the chocolate.


They’re served alongside of the loveliest Irish whiskey hard sauce.  I am telling you- this sauce was the best thing ever.  So creamy and sweet, with vanilla bean flecks running all throughout and a slight boozy kick.  I wanted to lick the plate!


You can find a full tutorial over on The Kitchenthusiast.  It’s definitely a keeper!  These cakes are loaded with authentic Irish flavor, and they’re super easy to make.  The sauce is done in five minutes, and the cake batter happens in just one bowl so cleanup’s a snap.  All the components can be made ahead and they’re delicious served warm or cold.  Such a great way to celebrate!

And don’t forget about these other fabulous St. Patrick’s Day desserts!  As you can see I love this holiday, and all the many recipes I’ve created over the last few years show just how much.  Here’s just a small sampling; you can find more in the St. Patrick’s Day category of my Recipe Index.   (Click the pics below to be taken straight to the recipes.)

Irish Cream Profiteroles | Baking a Moment

Irish Cream Profiteroles with Dark Chocolate Ganache

Rainbow Pot of Gold Cupcakes for St. Patrick's Day- the Chocolate Cake recipe is phenomenal! And the Rainbow striped frosting was actually pretty simple. Definitely making these again, they were a big hit!

Rainbow Pot of Gold Chocolate Cupcakes

Warm up with a Hot Buttered Jamie! It's a comforting hot toddy made with strong black tea and Irish whiskey. Perfect for sipping on a cold afternoon!

Hot Buttered Irish Whiskey Toddy

I made this Irish Coffee Creme Brulee in just 10 minutes and it was the bomb! The crackly burnt sugar was sooo good with the coffee and boozy flavors!

Irish Coffee Creme Brulee

Everybody have a great weekend!

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Chocolate Stout Mini-Bundt Cakes with Irish Whiskey Hard Sauce

Servings: 12 servings (6 mini bundt cakes)
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
These little Mini-Bundts are super Moist from the addition of Stout Beer!  The roasty malt flavors in the beer bring out all the best in the rich Chocolate Cake, and the sweet and creamy Irish Whiskey Hard Sauce is lick-the-plate delicious!



For the chocolate stout mini-bundts

  • Preheat the oven to 325 degrees F. Lightly mist a mini angel food cake pan with non-stick spray and set aside.
  • Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
  • Add in the butter, mixing on medium-low speed, until the mixture resembles damp sand.
  • Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  • Pour in the beer and add the vanilla. Mix on medium-low speed for about a minute and a half, to aerate the batter and build the cake’s structure.
  • Transfer the batter to the prepared pan, and bake for 20 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Allow the cakes to cool in the pan for 20 minutes and then invert onto a wire cooling rack.

For the Irish whiskey hard sauce

  • Place the sugar, cornstarch, and salt in a small pot, and whisk to combine.
  • Slowly drizzle in the cream, while continuing to whisk. Cook the mixture over medium heat, stirring, until boiling.* Remove from heat, and stir in the Irish Whiskey* and vanilla.


*Note: Whiskey may be added prior to cooking, if desired.
Calories: 350kcal, Carbohydrates: 35g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 98mg, Sodium: 167mg, Potassium: 160mg, Fiber: 2g, Sugar: 22g, Vitamin A: 705IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 1.4mg
Cuisine: American
Course: Dessert
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.