Double Chocolate, Double Guinness Bundt Cake and Blueberry Greek Yogurt Muffins
Posted on 08/30/2012 by reservoir
As a note, this cake can be made vegan by using Guinness Extra Stout, replacing the butter in the frosting with Earth Balance and replacing the milk (if you use any) with any kind of non-dairy milk.
The perfect cake for breaking in a brand new bundt pan. If you like beer, make this. The cake is very chocolate-y without being overly sweet, and the beer flavor is detectable in the cake as well as the frosting (a good thing for some, probably not so great for others!). If you wanted a subtler beer flavor (the Extra Stout is strong!) I'd definitely go with a lighter or chocolate-flavored stout.
The only change I made to the recipe was using Smart Balance instead of butter in the frosting and I didn't need any milk (given that the Smart Balance made it in to more of a glaze anyway). Didn't affect the taste in any way, and everyone loved the cake. I'm making it again today with butter (just for appearances!).
Recipe from Fat Girl Trapped in a Skinny Body
2 cups flour
2 cups Guinness (or any really dark beer)
2 tsp baking soda
1 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
2 ounces bittersweet chocolate, melted
1/2 cup butter (use earth balance for a dairy free substitute)
1/2 cup guinness
1/2 cup cocoa powder
2 cups powdered sugar
1-3 tbsp milk (use almond or soy for a dairy free substitute)
Preheat oven to 350 degrees. Generoulsy grease a 12 cup bundt pan.
In a bowl sift the flour, baking soda, cocoa powder, salt and sugars. Make a well in the center, pour in the beer, oil and vanilla. Whisk until there are no lumps. Pour into the greased bundt pan.
Bake for 50-60 minutes, until a fork inserted cones out clean. Cool in the pan for about 15 minutes, then invert onto a wire rack.
Prepare the frosting while the cake is cooling.
In a food processor add all of the ingredients and mix until it’s a consistency you want. The more milk you add, the thinner it will be. Start by not adding any milk, and slowly add it, 1 tbsp at a time if you want a thinner frosting.
Spread frosting on the cake once it’s completely cooled.
Top with sprinkles, because it’s fun, and you can.
Edit: For anyone browsing through past posts, I made the cake with butter in the frosting & it was the preferred version! The cake really needs a sweet frosting to stand against the rich beer taste :)
These muffins are definitely more muffin than cake - a hearty, nuttier taste. We've really enjoyed them for breakfast or dessert!
Recipe from No Sugar Sweet Life
1.5 cups of wheat pastry flour + 3 Tbsp
1.5 tsp baking powder
1/4 tsp kosher salt
1/3 cup Xagave, agave nectar (or substitute 1/2 cup loosely packed brown sugar)
1 large ripe banana
6oz. Chobani Blueberry Greek Yogurt
1 cup fresh blueberries
[I added in some chopped walnuts, about 1/4 a cup, just because I like nuts in my muffins!]
Preheat oven to 350 degrees. Start by combining flour, baking podwer, and salt in a mixing bowl.
In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
Add Xagave, greek yogurt, and eggs. Blend until there are no lumps.
Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in blueberries.
Pour the batter into cups in a greased muffin tin.
Put into the oven and bake for 35 minutes, (or more) until the muffins are golden brown and a knife comes out clean.
Serve warm with butter and additional blueberries.