Last week Heidi Swanson posted a delicious looking chocolate bundt cake on her blog made with some of my favorite ingredients: yogurt, cocoa powder, whole wheat flour, maple syrup, and Guinness. Since this cake was the closest I could get to having a beer, I decided to go for it. It was chocolatey and malty but not too sweet.
This was my first bundt cake – it was special because I used my mom’s old pan which has been sitting in my cupboard for years begging to be noticed. I think the retro orange is pretty awesome.
Chocolate Bundt Cake (courtesy of 101 Cookbooks)
- 2 cups chocolate porter or stout beer
- 8 tablespoons unsalted butter, plus more for the pan
- 3/4 cup natural cocoa powder (non-dutched)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine grain sea salt
- 3 large eggs
- 1 1/2 cups plain whole yogurt
- 3/4 cup pure maple syrup
Preheat oven to 350F, with a rack in the center.
Butter and flour (generously) a 11 or 12-cup capacity bundt pan.
In a saucepan simmer the beer down to 1 cup – this took about 15 minutes. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.
In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.
Transfer the batter to the prepared pan and bake for 35 – 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don’t want to over bake this cake – err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.
If you can wait until it’s cooled to eat it, more power to you. We dug in immediately! Heidi used a frosting on her cake which I omitted. For the exact recipe, check out her blog here.