For St. Patrick’s Day, we’re baking a chocolate-stout Bundt cake with whiskey-Baileys glaze! Posting date is March 13.
In the Oven: St. Patrick's Drunk Bundt Cake
Author: Matt Lewis & Renato Poliafito
Yield: 1 Bundt cake
For the Chocolate-Stout Bundt Cake
- 2 cups (255 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1½ cups (12 ounces/360 ml) Guinness, or other dark stout, measured without foam
- 1 cup (85 g) unsweetened cocoa powder
- 6 ounces (1½ sticks/170 g) unsalted butter
- 4 ounces (115 g) good quality dark chocolate, 60 to 72% cacao
- 1½ cups (330 g) firmly packed dark brown sugar
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) canola oil
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- ½ cup (115 g) sour cream
- ½ cup (120 ml) heavy cream
For the Whiskey-Baileys Glaze
- 1 (8-ounce/226 g) package cream cheese, softened
- 1 cup (115 g) confectioners’ sugar, sifted
- ½ cup (120 ml) heavy cream
- 2 tablespoons Irish whiskey, such as Jameson
- 1 tablespoon Baileys Irish Cream
Make the Chocolate - Stout Bundt Cake
- Preheat the oven to 350°F (175°C).
- Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder. Alternatively, you can use butter instead of spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
- Whisk together the flour, baking powder, salt, and baking soda.
- Place the Guinness, cocoa powder, butter, and chocolate in a large saucepan. Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil. Remove from the heat and add the brown and granulated sugars, the canola oil, and vanilla. Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined. Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined. If the flour clumps, use a heatproof spatula or the back of a wooden spoon to smash the flour against the side of the pan until it breaks up. Pour the mixture into the prepared pan.
- Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.
- Transfer the pan to a wire rack and cool for 30 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack; place the rack over a half sheet pan lined with parchment.
Make the Whiskey - Baileys Glaze
- In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. Add the confectioners’ sugar all at once and beat until combined. Add the cream, whiskey, and Baileys and beat until the icing completely comes together.
- Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake. Allow the glaze to set, about 20 minutes, before serving.
How to store: The cake will keep in an airtight container at room temperature for up to 3 days.