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Chocolate-Stout Mini Bundt Cakes

Betty blogger Yvette Marquez dresses up a basic cake recipe with stout beer, hot coffee and a decadent cream cheese glaze.
By Yvette Marquez


Chocolate-Stout Mini Bundt Cakes

If you’re thinking stout beer is best enjoyed with a hearty meal, think again. The thick and creamy taste of stout makes it the perfect liquid to add to desserts, especially when said sweet involves chocolate. Case in point? These mini Bundt cakes. Thanks to the addition of stout and a bit of hot coffee, they come out of the oven like a hybrid of fudge, mousse and brownie. Yes, they’re decadent, but they also stay surprisingly light, airy and very, very moist. Here’s how to make them! 

First, gather your dry ingredients.

dry ingredients

In a bowl, whisk the buttermilk with the oil, eggs and vanilla.

wet ingredients

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated.

mixing batter

Slowly beat in the beer and hot coffee until fully incorporated. Then pour the batter into the prepared molds.

beer and coffee

Gather your frosting ingredients and beat ‘til smooth.

frosting ingredients

Let the cakes cool and then invert onto a rack to cool. Pour glaze over cakes, allowing some to flow over sides. Dig in immediately!

baked mini bundt cakes


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