Description
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.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup Irish stout beer (such as Guinness®)
- ¾ cup buttermilk
- ½ cup butter, melted and cooled
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon whiskey
Instructions
- 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.
- Whisk flour
- sugar
- cocoa
- baking soda
- baking powder
- and salt together in a medium bowl.
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 10