I can’t believe a month has already passed since the last Cake Slice Baker’s cake. This month I chose Chocolate Guinness Bundt Cake with Yogurt Glaze from The New Way to Cake. Why? Because it’s chocolate, it has yogurt in the cake and the glaze, and I can finally use that bottle of Guinness Stout that’s been in the fridge for six months.
The Guinness and the yogurt give this cake the most incredible texture. It’s moist and almost loose-textured, but holds together beautifully and is a real treat to eat. While taking photos, I couldn’t stop nibbling a bit here and there (to make the photos better, don’t judge).
Chocolate Guinness Bundt Cake with Yogurt is so very easy to put together and the thin batter is all whisked by hand. I love my KitchenAid mixer, but sometimes it’s nice not to have to drag it out, then have to clean the bowl and other bits.
The smell of the mixture after the cocoa is added to the Guinness is heavenly. I can see adding sweetener and cream to that combination and making a unique, delicious hot cocoa.
Don’t over bake this cake – you don’t want to dry it out. Mine was done at 38 minutes. It’s easy to turn out of the pan, but be sure and set your timer for 10 minutes. If you try to turn it out any earlier, it’s so tender that it might break. Any later than 10 minutes and it may stick to your pan. I greased and floured my pan so well that I don’t think anything would have stuck, though!
The yogurt glaze is fairly thin, so I add quite a bit of extra powdered sugar. Of course using regular undrained plain yogurt in the glaze might have had something to do with it being thinner than expected. I recommend plain Greek yogurt for the cake batter.
You can’t really taste the Guinness in the cake. Bret says he can taste it a little, but it’s just a whisper. I’m kind of glad because I’m not really a big fan of stout beer (or any beer, really).
All I know is that this Chocolate Guinness Bundt Cake is delicious and luscious. I can see using this for any of my chocolate cake requests!
- 1 C butter
- 1 C Guinness Stout
- 1/2 C plus 3 tbsp cocoa powder
- 2 C all-purpose flour
- 1 3/4 C sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 C plain yogurt
- For the yogurt Glaze:
- 3/4 C plain yogurt
- 1/4 C confectioners sugar
- 1/2 tsp vanilla
- Preheat the oven to 350°. Grease and flour a 10-cup bundt pan well, including around the inside edges of the tube. Tip out the excess flour.
- Simmer the butter and Guinness in a medium saucepan until the butter melts. Remove from the heat and whisk in the cocoa powder until smooth. In a large bowl, whisk together the flour, sugar, baking soda, and salt and set aside.
- In a medium bowl, whisk together the eggs and yogurt until smooth.
- Drizzle the Guinness mixture into the egg/yogurt mixture, continuously whisking until combined. Pour the liquids into the flour mixture and whisk together briefly until there are no lumps (it is a thin-ish batter).
- Pour into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean. Remove the cake from the oven and let sit in the pan on a rack for exactly 10 minutes (too early and it might break, too much later and it might not come out of the pan). Turn out onto the rack and let cool completely.
- Mix together the glaze ingredients. Place a sheet of waxed paper under the rack. The glaze will be thin-ish, but you can make it thicker if you'd like. Pour the glaze over the cake to cover it completely. Let sit for a few minutes, then scoop up the excess glaze from the waxed paper and drizzle over the cake if you'd like.
Tips and Stuff:
Original recipe calls for unsalted butter, but I use salted.
I used Greek yogurt in the cake mix, but plain regular yogurt for the glaze just because that's what I had in the refrigerator.
The glaze is thin - not like a usual drizzle. Make it like you like it, though. Since I used regular yogurt on the glaze, I added much more confectioners sugar to make it thicker.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 386Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 74mgSodium: 419mgCarbohydrates: 52gFiber: 1gSugar: 35gProtein: 6g
Nutrition Values are Approximate
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book – The New Way To Cake – and our choices for March 2020 were ~
Pecan and Burnt Honey Cake
Citrus Poppy Seed Cake