Chocolate Stout Mini-Bundt Cakes Recipe

Name: Chocolate Stout Mini-Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 3/4 cup flour all-purpose; 1/3 cup cake flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 3/4 cup unsalted butter slightly softened; 3 large eggs 150 grams; 3/4 cup stout beer dark Irish; 1 1/2 teaspoons vanilla extract; 1/3 cup granulated sugar; 2 teaspoons cornstarch; 1 pinch kosher salt; 1 cup heavy cream; 1/3 cup Irish whiskey; 1/2 teaspoon vanilla bean paste extract, or the seeds scraped from one vanilla bean

Servings: persons

1 cup granulated sugar
3/4 cup flour all-purpose
1/3 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup unsalted butter slightly softened
3 large eggs 150 grams
3/4 cup stout beer dark Irish
1 1/2 teaspoons vanilla extract
1/3 cup granulated sugar
2 teaspoons cornstarch
1 pinch kosher salt
1 cup heavy cream
1/3 cup Irish whiskey
1/2 teaspoon vanilla bean paste extract, or the seeds scraped from one vanilla bean

1
Preheat the oven to 325 degrees F. Lightly mist the KitchenAid(R) Professional-Grade Nonstick Mini Angel Food Cake Pan with non-stick spray and set aside.
2
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the bowl of the KitchenAid(R) Stand Mixer, and whisk to combine.
3
Add in the butter, mixing on medium-low speed, until the mixture resembles damp sand.
4
Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
5
Pour in the beer and add the vanilla. Mix on medium-low speed for about a minute and a half, to aerate the batter and build the cake's structure.
6
Transfer the batter to the prepared pan, and bake for 20 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Allow the cakes to cool in the pan for 20 minutes and then invert onto a wire cooling rack.

1048

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup granulated sugar, 3/4 cup flour all-purpose, 1/3 cup cake flour, 3/4 cup unsweetened cocoa powder, and more.

Yes, Chocolate Stout Mini-Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Stout Mini-Bundt Cakes

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