Chocolate Stout Mini-Bundt Cakes with Irish Whiskey Hard Sauce
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.)
Everybody have a great weekend!
This post contains affiliate sales links.
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!
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/3 cup cake flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, slightly softened
- 3 large eggs
- 3/4 cup dark Irish stout beer
- 1 1/2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon kosher salt
- 1 cup heavy cream
- 1/3 cup Irish whiskey
- 1/2 teaspoon vanilla bean paste, extract, or the seeds scraped from one vanilla bean
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.
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.