Chocolate Bundt Cake
Ingredients
The cake
-
2
cups
chocolate porter or stout beer
-
8
tablespoons
unsalted butter
-
¾
cup
natural cocoa powder (non-dutched)
-
1
cup
whole wheat flour
-
1
cup
unbleached all-purpose flour
-
1
cup
dark brown sugar
-
1½
teaspoons
baking soda
-
¾
teaspoon
fine grain sea salt
-
3
large
eggs
-
1½
cups
plain whole yogurt
-
¾
cup
pure maple syrup
The icing
-
¾
cup
powdered sugar
-
¼
cup
natural cocoa powder (non-dutched)
-
2
tablespoons
buttermilk
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a bundt pan.
- Simmer the beer in a saucepan until reduced to 1 cup, then mix in melted butter and cocoa powder.
- In a bowl, whisk together the flours, sugar, baking soda, and salt.
- In a large mixing bowl, combine eggs, yogurt, and maple syrup, then add the cooled stout mixture and mix well.
- Fold in the flour mixture until just combined.
- Pour the batter into the prepared bundt pan and bake for 35-45 minutes until a knife comes out clean.
- Cool the cake for about 10 minutes before transferring it to a cooling rack.
- Prepare the icing by whisking together powdered sugar, cocoa, and buttermilk until smooth.
- Once the cake is cool, apply the icing and serve with flaky sea salt.
Nutrition Facts (estimated)
Servings
12
Calories
358
Total fat
11g
Total carbohydrates
61g
Total protein
7g
Sodium
325mg
Cholesterol
65mg
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