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chocolate cake

Devil’s Food Cupcakes with Cream Cheese Frosting

by 4 Comments

It’s February and already time for another Cake Slice Baker’s monthly cake selection from this year’s cookbook – Zoe Bakes Cakes. 

This month I chose the Chocolate Devil’s Food Cake and made them into cupcakes with Zoe’s Cream Cheese Frosting.

Six cupcakes with cream cheese frosting on a blue platter with the sun shining in a window behind them.

This recipe made tons o’ cupcakes – about 28 of them – and since it would take us months to eat that many cupcakes, I sent a dozen to my sister-in-law and will freeze most of the rest of them.  That’s a lot of cupcakes!

Zoe says in the intro that this is the best chocolate cake she’s ever made.  This cake is good, but I’m not sure it ranks tops for me.  Update:  several of the other Cake Slice Bakers made this and found it “outstanding.”  Let me know what you think!

The couple of tablespoons of brandy really stands out, but in a good way.  The texture was soft and good, but to me, it was missing a lot of chocolate flavor.  (Note:  the recipe calls for Dutch-processed cocoa and that may give it a more chocolate flavor – I used Hershey’s).

Top view of Devil's Food cupcakes on a blue cake stand.

Cream Cheese was one of the frostings recommended (as well a chocolate frosting in the book), so for something different, I made that. 

I halved the frosting recipe because it makes enough for a three layer cake or two 13×9″ cakes.  There was still a ton leftover even though I was very generous piling it on the cupcakes.

The texture of the frosting wasn’t what I was expecting.  It was a little gluey and surprisingly was not very sweet.

I ended up sprinkling sparkling sugar crystals on top of the frosting to make it a little sweeter.  And it made them a little prettier, too!

Devil's Food Cupcake with white frosting on a white plate. The cupcake paper is peeled half-way down to see the cake.

Would I make Zoe’s Chocolate Devil’s Food Cupcakes with Cream Cheese frosting again?  Probably not.  There are too many other chocolate cake recipes that are better (I’ll list a few of them below).

Am I sorry I made them?  No.  I learn something every time I bake.  And I got to eat cupcakes!

Try These Great Chocolate Cake Recipes!

Six cupcakes with cream cheese frosting on a blue platter with the sun shining in a window behind them.

Devil's Food Cupcakes with Cream Cheese Frosting

Yield: 28 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Tender chocolate cake with a shot of brandy. Use your favorite cream cheese frosting.

Ingredients

  • 2 1/3 Cups All Purpose Flour (280 g)
  • 2 Cups granulated sugar (400 g)
  • 2/3 Cup cocoa powder (50 g)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 Cups hot, strong coffee (300 ml)
  • 2 tbsp rum or brandy
  • 2 eggs, room temperature
  • 1 Cup buttermilk (240ml)
  • 1/2 Cup vegetable or canola oil (120 ml)
  • 1 tsp vanilla extract
  • For the Frosting:
  • 3/4 lb cream cheese, room temperature (240 g)
  • 3/4 Cups butter, room temperature (115 g)
  • 1 1/2 tsp vanilla extract
  • 1 tsp freshly squeezed lemon juice
  • 2 3/4 Cups powdered sugar (300 g)

Instructions

  1. Preheat the oven to 350°F/175C°. Place cupcake papers in two cupcake tins.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
  3. In a small bowl, stir the coffee and brandy (I used brandy - use what you have or leave it out if you wish).
  4. In a separate smaller bowl, whisk together the eggs, buttermilk, oil, and vanilla until combined.
  5. Pour the egg mixture and half of the coffee mixture to the dry ingredients and stir with a spatula/spoon just until smooth. Add the remaining coffee mixture and whisk until completely blended in and smooth. The batter will be rather thin.
  6. Pour the batter into the cupcake papers, about 2/3rds of the way full. Tap the tin gently on the counter to release air bubbles. (Not too hard or the cups will tilt.)
  7. Bake for 20 minutes, turning the cupcake tin halfway through baking. Remove from the oven and bake the next batch (not recommended to bake both tins at the same time). Leave the cupcakes in the tins for 5 or 6 minutes until slightly cooled, then cool completely on a wire rack.
  8. For the frosting: In a stand mixer bowl with the paddle attachment, beat the room temperature cream cheese on low speed until it's smooth, scraping down the bowl as needed.
  9. Add the butter to the cream cheese and continue mixing until smooth, scraping when needed. Mix in the vanilla and lemon juice.
  10. Turn the mixer to low and slowly add the powdered sugar and continue mixing until smooth. If the frosting is too thin to spread, you may want to refrigerate it until firmer.
  11. Generously frost the cupcakes (2 to 3 tbsp each). Store leftovers in the refrigerator (or give some to your neighbors!).

Notes

The original cake recipe calls for Dutch-processed cocoa powder. I used Hersheys regular cocoa.

The original frosting recipe calls for unsalted butter. I used salted.

The original frosting recipe has some optional ingredients: 1/8 tsp lemon extract; 2 tbsp Lyle's golden syrup.

The recipe card above has halved the frosting recipe measurements and l still had some left over after 28 cupcakes. Even if you make this in two 8" cake pans, you'll have more than enough with the recipe as noted.

Nutrition Information:
Yield: 28 Serving Size: 1 cupcake
Amount Per Serving: Calories: 251Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 229mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g

Nutrition Values are Approximate

© Zoe Francois
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. 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 links 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 – Zoë Bakes Cakes – and our choices for February 2022 were ~

 

Chocolate Devils Food Cake

Black Forest Cake
Karen’s Kitchen Stories

Raspberry Charlotte Royale

  • Note: No group members choose this cake to bake

Chocolate Jack Cake

by 11 Comments

Chocolate Jack Cake from Little Everyday Cakes should really be called Chocolate Whiskey Cake.  

It has three tablespoons of whiskey in it, but I didn’t use Jack Daniels as noted.  Instead, I used another (cheaper) brand.  Whiskey is whiskey to me unless you have it on the rocks with a spritz of water.  Then you’ll want the good stuff.

The whiskey smells pretty strong when you put it in the cake, but it blends so nicely and give it a unique flavor, along with the touch of black pepper in the batter.  You’ll probably not know the whiskey is in there and you can leave it out if you prefer.

A slice of unfrosted chocolate cake on a white plate with a fork next to it.

I love the ingredients in this easy, but complex-flavored cake.  The whiskey, the black pepper, black coffee and a good amount of brown sugar come together with the usual ingredients to make a rich, deeply chocolate cake sprinkled with chocolate chips.

The top of the cake will crack a bit when it’s done and then sink in the middle just a touch.  

When you cut it, you’ll find a dense-crumbed cake with almost a fudgy layer on top.  It’s wonderful warmed up just a bit and topped with a lightly sweetened whipped cream. 

sliced chocolate cake with a dollop of whipped cream 

 

This Chocolate Jack Cake is another easy-to-throw-together cake by Candace Floyd.  It doesn’t dirty up many baking utensils and I like that!

It’s only one layer, so it won’t be around your house for very long.  I can’t get over how deep the chocolate flavor is and how delicious it is.  

My husband prefers cake with frosting, which you can do if you’d like, but I think it’s outstanding without frosting.  Use your favorite frosting (I recommended vanilla buttercream) if your family insists.

An 8-inch round chocolate cake on a big white plate with a yellow background.

If you’re looking for more outstanding chocolate cake recipes, you may also like Siren’s Chocolate Cake (also by Candace Floyd and amazing). 

Or you might want to try my all-time favorite chocolate cake – the good old faithful Grandmother’s Cake-In-The-Pan (lousy photos from when I first started my blog, but an incredible cake and icing).

Slice of chocolate cake on a white plate with a fork and a dollop of whipped cream.

Chocolate Jack Cake

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Rich, dense chocolate cake with a whisper of whiskey flavor.

Ingredients

  • 1 1/2 C all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 C strong-brewed coffee, cooled
  • 3 tbsp whiskey (such as Jack Daniel's)
  • 1 tsp vanilla extract
  • 1/2 C granulated sugar
  • 1 C packed brown sugar
  • 1/2 C unsweetened cocoa powder
  • 7 tbsp butter, softened
  • 2 eggs, room temperature
  • 1/2 C mini-semisweet chocolate chips
  • Sweetened Whipped Cream (if desired):
  • 1 C heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 350°. Spray an 8-inch round cake pan. Line it with parchment paper and also spray the parchment paper. Dust the pan with cocoa, tapping out the extra.
  2. In a medium bowl, sift together the flour, baking soda, salt, and black pepper.
  3. In a measuring cup, stir together the coffee, whiskey, and vanilla.
  4. In a small bowl, combine the granulated sugar, brown sugar and cocoa.
  5. Place the butter in a mixing bowl using the stand mixer or hand mixer, beat it on medium-high until creamy . Reduce the speed to low and carefully add the sugar/cocoa mixture. Beat until smooth, 2-3 minutes, increasing the speed to medium until the mixture comes together.
  6. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and alternate adding the flour mixture and whisky mixture, starting with the flour and ending with the flour. Beat until just combined, scraping the sides of the bowl if needed.
  7. Fold in the chocolate chips with a spatula and stir a couple of times with the spatula, making sure there's nothing at the bottom of the bowl that needs to be mixed in. Pour the batter into the prepared pan.
  8. Bake the cake 28-35 minutes, until a toothpick inserted in the center comes out almost clean (will be moist). The top will be slightly cracked.
  9. Remove the pan from the oven and let sit in the pan for about 10 minutes. Remove cake from pan and let cool on a rack. It will fall slightly in the middle - that's OK.
  10. Serve warm with a dollop of lightly sweetened whipped cream.
  11. For the Whipped Cream: Pour the cream into a cold medium metal bowl and mix with an electric mixer until soft peaks (peaks will fold over when you hold up the beaters). Gradually add the powdered sugar while beating, then add the vanilla and beat just until blended.

Notes

If you want to leave the whiskey out, it will still be a terrific chocolate cake. Just use 3 more tablespoons of coffee for the liquid.

I used regular-sized chocolate chips.

Warm cold/cooled cake in the microwave for 15 seconds, then put the whipped cream on to serve. Best this way!!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 409mgCarbohydrates: 62gFiber: 2gSugar: 40gProtein: 6g

Nutrition Values are Approximate

© Candace Floyd
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. 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 – Little Everyday Cakes – and our choices for October 2021 were ~ 

 

Allspice Applesauce Cake

 

Siren’s Chocolate Cake

by 10 Comments

What could be better than Siren’s Chocolate Cake – a mini chocolate cake with fluffy chocolate ganache frosting!

Sliced chocolate cake on a white plate with fresh raspberries.

My choice for this month’s Cake Slice Baker’s cake is Siren’s Chocolate Cake from Little Everyday Cakes by Candace Floyd.  The cake choices from this book have been fantastic!

I don’t know if we’ve enjoyed them more because the recipes are so good or if it’s because they’re little mini cakes – perfect for us two to nibble on for a couple of days and not throw any away.

The cake itself is very deeply chocolate and moist with an excellent crumb.  That ganache frosting is silky and tastes buttery, even though there’s no actual butter in it (except for the butter in the 1 1/2 cups of cream of course).

A slice of Siren Chocolate cake in the background. In the front is the cake with one slice cut.

The recipe is fairly easy to put together.  It calls for a double-boiler for the butter and chocolate, but you can also melt them together in the microwave for 30 seconds at a time, while stirring in between.  It’ll save you from having to wash the double-boiler.

Siren Chocolate Cake

Have you ever had a bad day in the kitchen?  Well, I did.  Somehow I ended up with chocolate on my arms, feet, and almost every surface in the  kitchen.

I didn’t let the ganache firm up enough in the refrigerator before beating it in the mixer and it never got fluffy and spreadable.  Started over, and the second time was more successful. 

I did find that when turned on high, a mixer will slop liquid out of the bowl and onto anything or anyone standing close enough. Again: be sure and let your ganache firm up in the refrigerator before beating it.

A mini-chocolate cake with one slice out of it. Raspberries are scattered on top of the cake.

I’m not sure why they call this a Siren’s Chocolate Cake.  Maybe because it lures you in with all that chocolate!

I’ll make this little cake again – it’s terrific.  It’s good room temperature or right out of the refrigerator, too.  Milk is recommended, coffee would be great with it, too!

You might also enjoy this other Little Everyday Cakes recipe (one of my favorites!):  Chocolate Malt Cake

Sliced chocolate cake on a white plate with fresh raspberries.

Siren's Chocolate Cake

Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

Tender, deep chocolate cake with a silky chocolate ganache frosting

Ingredients

  • 1 1/4 C all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 C butter
  • 2 oz unsweetened baking chocolate, chopped
  • 1 egg
  • 3/4 C buttermilk
  • 1 C sugar
  • 1 tsp vanilla
  • Frosting (Chocolate Ganache):
  • 8 oz semisweet chocolate chips
  • 1 1/2 C heavy cream
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°. Prepare two 6" round cake pans - spray the pans with cooking spray. Line each with parchment, spray again, then dust lightly with cocoa powder.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In a double boiler, melt the butter and chocolate together, stirring until smooth. Remove from heat.
  4. In a stand-mixer bowl, combine the egg and buttermilk. Beat until blended. Add the sugar and vanilla and again, beat until blended.
  5. Turn the mixer to low and add the flour mixture, beating until just blended. Pour the chocolate/butter mixture into the bowl and again beat until just blended. Pour the batter evenly between the two cake pans.
  6. Bake for 25-27 minutes, switching the pans around on the rack halfway through baking.
  7. Remove pans from the oven and run a sharp knife around the inside edges of the pans. Place the pans on a wire rack and let the cakes cool 10 minutes. Remove the cakes from the pans, peel off the parchment paper and place on rack to cool completely.
  8. For the Frosting:
  9. Place the chocolate chips into a stand-mixer bowl. Heat the cream in a small saucepan until there are bubbles around the edges. Pour the hot cream over the chocolate chips and let sit without stirring for about 10 minutes. Then, stir the mixture until the chips are completely melted and the mixture is smooth.
  10. Place the bowl in the refrigerator with plastic wrap pressed down on it for at least 30 minutes and up to an hour, until set.
  11. Remove the bowl from the refrigerator and peel off the plastic wrap. Attach a wire whisk to the mixer and beat the mixture on high speed until fluffy. Beat in the vanilla.
  12. Frost the layers of the cake and serve.

Notes

Have all your ingredients prepped and ready to go. That way, the cake will come together quickly and deliciously!

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 574Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 90mgSodium: 346mgCarbohydrates: 63gFiber: 3gSugar: 43gProtein: 7g

Nutrition Values are Approximate

© Candace Floyd
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. 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 – Little Everyday Cakes – and our choices for May 2021 were ~ 

Siren’s Chocolate Cake

Peanut Butter Snack Cake

Sour Cream Coffee Cake with Coconut Streusel

Texas Sheet Cake Cookies

by Leave a Comment

 

What old (or current) church cookbook doesn’t have Texas Sheet Cake in it? None, absolutely none if you live in the South. Flip a few pages and you’ll also see Texas Sheet Cake Cookies lurking nearby.

Texas Sheet Cake Cookies

Texas Sheet Cake is a dense chocolate cake usually baked in a jelly roll pan or a cookie sheet with high sides. The cake comes out skinnier than a regular cake.

That’s so you can slather on the chocolate icing to be as thick as the cake, giving you an even, almost gooey layer of each.

These cookies are very similar to the cake, but the cookie part is chewy and rich and the icing isn’t quite as thick.

Texas Sheet Cake Cookies

The cookies need to be under baked a bit to get that chewy center. If you touch them and think they’re not quite done, they are.

The simple, rich chocolate icing is cooked on the stove top until it’s just the perfect consistency. Then it’s poured over the right-from-the-oven cookies – you want to make sure and ice them while they’re hot to get that crinkly icing.

Texas Sheet Cake Cookies

I made a little mistake and put too much salt in the first batch of Texas Sheet Cake Cookies, but the second batch was perfect! Chewy, moist chocolaty cookies with that distinct cooked chocolate icing.

And yes, we ate the salty ones. Waste not and all that.

Usually the cake and cookies are made with chopped pecans in the icing. If you want to do that, go right ahead. Remember that toasting the pecans first really brings out their flavor. I prefer them without pecans.

These cookies have simple ingredients that create an amazing cookie. Plus, it’s fun to spoon the chocolate icing over the warm cookies. Of course, it’s the most fun to share and eat them with friends and family.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

Chewy chocolate cookies with a crinkly chocolate icing. A take off on Texas Sheet Cake

Ingredients

  • 1/2 C butter, room temperature
  • 1/3 C granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 C all-purpose flour
  • 1/2 C semi-sweet chocolate chips
  • 1/4 C butter
  • 1 tbsp cocoa
  • 2 tbsp milk
  • 1 1/4 C powdered sugar

Instructions

  1. Line baking sheet with parchment paper. Preheat oven to 350°.
  2. Beat the butter and sugar together in a stand mixer until light in color and blended. Scrape down the sides as needed.
  3. Add the egg and vanilla to the butter mixture and mix. Add the baking powder and salt; mix.
  4. Add the flour, one-fourth cup at a time on low speed and mix. Again, scrape down sides as needed.
  5. In a small glass bowl, microwave the chocolate chips in 30 second increments, stirring between each session. Stir until smooth and add the melted chocolate to the cookie dough. Mix on medium-low until chocolate is incorporated. Dough will be rather thick.
  6. Roll about 2 teaspoons of dough in a ball and place on the cookie sheet (they don't spread very much when baked). Repeat until sheet is filled. Bake the cookies for 8-9 minutes and no longer - don't over bake them - they will be soft.
  7. Remove the cookies to a rack that has waxed paper under it to catch drips.
  8. While cookies are baking, make the chocolate icing. Use a small saucepan and combine the butter, cocoa powder and milk. Cook on medium-low until the butter is melted and whisk until butter is fully incorporated. Remove from the heat and whisk in the powdered sugar until completely smooth. Thin with 1/2 tsp of milk if it needs it - icing should be pourable.
  9. While the second batch of cookies is baking, spoon the icing over the first batch of hot cookies, covering completely. If the icing starts to be too thick, thin it out with a little milk and whisk until smooth again.
  10. Remove the second batch of cookies, place on the rack, and spoon the remaining icing over the remaining hot cookies. Allow the icing to set. Store in a sealed container for up to 3 days.

Notes

Tips and Stuff:

Make sure the butter is at room temperature.

Again, don't over bake these cookies.  They should be very soft to the touch when you test them - don't bake over 9 minutes.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 119mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Cookies

Chocolate Guinness Bundt Cake with Yogurt Glaze

by 9 Comments

Chocolate Guinness Bundt Cake

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

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!

Chocolate Guinness Bundt Cake

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!

Chocolate Guinness Bundt Cake

Chocolate Guinness Bundt Cake

Chocolate Guinness Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Deeply chocolate, incredible chocolate cake. You can't really taste the Guinness, but it along with the yogurt give this cake an outstanding texture!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl, whisk together the eggs and yogurt until smooth.
  4. 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).
  5. 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.
  6. 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.

Notes

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

© Benjamina Ebuehi
Category: Cakes
 
 

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