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Guinness cake birds eye view- copper spoon cakery

Chocolate Guinness Bundts with Speculoos Glaze

St Paddy’s day is round the corner and as I’m such a big fan of Guinness, I decided to rustle up a new bundt cake flavour for the occasion.

I’ve made a chocolate Guinness cake before and I absolutely love it! Usually the chocolate Guinness sponge is paired with cream cheese icing, however I thought I would try something a little different.

I’ve still got some speculoos spread remaining from the sticky gingerbread cake I made in February, I’m obsessed with the gorgeous spiced biscuit flavour so I thought I’d combine the two. The result was so delicious that I had to share the recipe.  This recipe makes 15 individual bundt cakes but you could also make this into one large bundt cake.

Guinness cake close up- copper spoon cakery

Guinness cake cut- copper spoon cakery

Guinness cake cut- copper spoon cakery

 

Ingredients 

Chocolate Guinness Sponge

  • 250ml Guinness
  • 250g unsalted butter, cubed
  • 75g cocoa powder
  • 400g golden caster sugar
  • 145ml sour cream
  • 2 large eggs
  • 1 tbsp vanilla bean paste
  • 275g plain flour
  • 2½ tsp bicarbonate of soda

Speculoos glaze

  • 50g speculoos biscoff spread, such as Lotus spread
  • 125g icing sugar
  • 2 tsp maple syrup
  • 1/8 tsp vanilla bean extract
  • 3 tbsp milk
  • 10-15 Lotus biscuits to decorate

Method 

– Preheat the oven to 180°C and line your bundt tin with melted butter and flour. For tips on making sure your bundt cakes come out perfectly, check out my 5 tips here.

– Pour the Guinness into a large heavy based saucepan, add the cubed butter and heat until the butter’s melted.

– Whisk the cocoa powder and sugar into the butter mix. In a stand mixer with the whisk attachment, beat the sour cream with the eggs and vanilla on high for 2 minutes.

– Pour the egg mixture into the cocoa and butter mixture and whisk until smooth.

– Pour in the flour and bicarb and fold into the mixture until smooth.

– Spoon the cake batter into the greased bundt tin, filling two thirds of the mould. Bake for 12-14 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes before turning out on a wire rack. Leave to cool completely.

– For the speculoos glaze, in a medium bowl whisk together the speculoos spread, maple syrup and icing sugar until smooth. Gradually add a little milk at a time until the glaze is thick but runs off the spoon, you don’t want the glaze to be too runny as it will all slide off the bundt cake!

– Using a spoon, pour the glaze on the top of the bundt cakes, letting it drip down the sides naturally.

– For extra decoration, Crush up the Lotus biscuits and sprinkle over the top of the bundt cakes whilst the glaze is still wet.

I hope you love these bundt cakes and hope to see some of you on St Paddys Day! x

Guinness cake birds eye view- copper spoon cakery

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.

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