Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream

This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 403 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups white sugar
• ½ cup unsweetened cocoa powder
• ¾ cup buttermilk
• 1 tablespoon whiskey
• 1 cup heavy cream
• ½ cup butter, melted and cooled
• 1 tablespoon powdered sugar
• ¾ cup Irish stout beer (such as Guinness®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.

Step 2

Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.

Step 3

Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.

Step 4

Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.

Step 5

While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.

Step 6

Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.