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.
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
- 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
– 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