15 Dec Christmas Ale Bundt Cake with Guittard Chocolate
Here is the recipe for this wonderful cake
- 4 cups of AP flour
- 1 tbsp baking powder
- 2 cups cold unsalted butter
- 2 cups Anchor Christmas Ale
- 1/2 cup sour cream
- 4 cups granulated sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 1.5 tsp kosher salt
- 1.5 cups Guittard Cocoa Rouge Cocoa Powder (unsweetened)
- 12oz Guittard Extra Dark Baking Chips
- 1 cup heavy cream
- 1 tsp vanilla extract
- Preheat oven to 350F and grease 12″ Bundt pan with cooking spray or butter
- Place butter and Christmas Ale in heavy bottomed pan and melt on low heat until liquid. Remove from heat, add the cocoa powder and whisk until smooth.
- Next, whisk all dry ingredients (except cocoa powder): flour, baking powder, sugar, and salt together in mixer mixing bowl, and reserve
- In another bowl, whisk the sour cream and eggs together until full incorporated
- Add cocoa, beer & butter mix to the sour cream mix. which to combine
- Place Dry ingredients in mixer and on low speed incorporate the sour cream mix (wet ingredients) into flour mix (dry ingredients). Mix until all ingredients until emulsified
- Pour batter into heavily greased pan, and bake for approx 50 min or until tooth pick can be inserted and pulled out cleanly from center of cake (if not greased enough, the cake will stick, and it will be sad… so grease all of it well.)
- Set on cooling rack for 10 min. use large plate or tray and calmly flip the cake so it perfectly turns upright onto tray. Allow to cool before frosting.
- In a double boiler, melt the chocolate while at the same time binging beer and heavy ceam to a simmer in a small heavy bottom pot.
- Mix beer & cream into melted chocolate and whisk until well combined. Then stir in the vanilla until mixture is smooth and completely mixed together
To ice the cake:
- Drizzle chocolate sauce over top of the cake arch allowing frosting to flow down both sides. Let cake cool so frosting can set. Store in airtight container as soon as cooled to room temp.