Guinness Cake for St Patrick's (or whenever)

Guinness Chocolate Bundt Cake 

makes one 10-inch bundt cake

Adapted from The Big Sur Bakery Cookbook 

1 1/4 cups plus 1 Tablespoon Guinness beer

3/4 cup Dutch processed cocoa powder

1 3/4 cups sugar

1/2 cup brown sugar

1 1/4 teaspoons kosher salt

2 1/2 teaspoons baking soda

2 whole eggs

1 egg yolk

1 1/4 cups plus 1 Tablespoon buttermilk

1 cup grapeseed oil  

2 Tablespoons natural applesauce 

1 1/2 teaspoons vanilla extract

2 cups whole wheat pastry flour

1/2 cup, plus 2 Tablespoons all-purpose flour, sifted

Place an oven rack in the center of the oven and preheat to 350 degrees F.

Grease and flour a 10-inch Bundt pan and set aside.

To make the cake batter:  Put Guinness and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.

In the bowl of a stand mixer fit with a whisk attachment, mix together sugars, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.

Add the flours and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.

Let the cake cool completely in the pan and then invert onto a cooling rack.

Whiskey Caramel Sauce

1 cup sugar

1/4 cup water

1/3 cup Jameson whiskey

1/2 cup whipping cream

2 tablespoons butter

Stir sugar and water together in a saucepan and heat on stovetop over medium-high heat. Keep an eye on it and remove from heat once it turns a dark amber color. Immediately add the whiskey then use a long kitchen match to light the pan. When flame is gone, stir well and add in the cream.  Once it's stirred well, return to the heat and bring to a boil.  Let it reduce down to 2/3. remove from heat and add the butter.  Stir well.  Let cool before topping the bundt.

Bailey's Whipped Cream

2 cups heavy whipping cream

2/3 cup sugar (or extra fine baking sugar)

2 tablespoons Bailey's irish cream

Using a standing mixer and the whisk attachment, whip the cream to a whipped cream-like consistency then add the sugar and irish cream and whip to incorporate. Keep chilled, serve with cake.