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!
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: beer, bundt, cakes, Chocolate, Guinness, hard sauce, Irish, mini, sauce, St. Patrick's Day, stout, whiskey
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.
Notes
*Note: Whiskey may be added prior to cooking, if desired.