So moist and a pleasure to eat, the “Chocolate Guinness Bundt with Yogurt Glaze,” from Benjamina Ebuehi’s The New Way to Cake, is a perfect cake. Really.

Chocolate Guinness Bundt with Yogurt Glaze
The New Way to Cake

FOR THE CAKE:
1 cup unsalted butter
1 cup Guinness Stout
½ cup + 3 Tbsp. cocoa powder
2 cups all-purpose flour
1¾ cups superfine/caster sugar
1½ tsp. baking soda
½ tsp. salt
2 eggs
¾ cup plain yogurt

FOR THE GLAZE:
¾ cup plain yogurt
3 Tbsp. powdered sugar

Preheat the oven to 350℉. Grease a 10-cup Bundt pan well with a little melted butter and dust lightly with flour, tipping out the excess. Make sure you get into every nook and cranny to ensure the cake comes out of the pan in one piece!

For the cake, simmer the butter and Guinness to a large saucepan until the butter melts. Remove from the heat and whisk in the cocoa powder until smooth. In a large bowl, whisk together the flour, sugar, baking soda, and salt and set aside. Mix together the eggs and yogurt in a bowl to combine before stirring in the Guinness mixture. Pour the liquids into the dry ingredients and whisk briefly by hand to ensure there are no lumps. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack. If you try to remove the cake from the pan too soon or after too much time, the cake may stick to the pan.

To make the glaze, mix together the yogurt and sugar in a small bowl, ensuring there are no lumps.You snould have a thin, pourable consistency. Pour this evenly over the cake before serving.

Tip: To get an even glaze, pour on half of the glaze with a steady flow, then let it sit for 20 seconds before pouring on the rest.

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Have you ever baked with Guinness? I don’t believe I have. Combined with the the Dutch-process cocoa that I used, the tastes were distinct.

I made sure my ingredients were room-temperature, as Ebuehi advises in this cookbook’s forward. This cake assembly was easy to pace, all by hand. Rather than using superfine sugar, I opted for regular white sugar (no problem). Smell the dreamy chocolate as you stir the batter. No lumps.

I baked for 45 minutes. Smell that chocolate and Guinness as this bakes.

Ebuehi’s “10-minute release method” was right on. The tangy yogurt glaze was easy. Slice into this cake and see how beautiful it is. A perfect crumb and perfect texture.

And it’s so moist! Can I taste the Guinness? Yes!

Is the cake too sweet? Absolutely not. Enjoy this big winner.

 

 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for March 2020 were ~

Pecan and Burnt Honey Cake

Citrus Poppy Seed Cake