March 9, 2011 10:59:44
Posted By Erin Bolger
1 cup butter, softened
2 cups sugar
2 tsp. vanilla extract
1 cup Guinness
1 cup unsweetened cocoa
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
Thoroughly grease a bundt pan. I used a silicone bundt pan. Baking spray (with flour) works really well to get in all the nooks and crannies.
Preheat the oven to 325 degrees.
Mix together the butter and sugar until light and fluffy. Add the eggs and vanilla;mix until just combined.
Stir in the Guinness.
In a separate bowl whisk or sift together the cocoa, flour, baking powder, baking soda and salt.
Gradually add to the wet mixture; mix
Once combined gradually stir in the buttermilk.
Pour the batter into the prepared pan I like to set my pan on a cookie sheet while baking.
Bake for app. 1hr or until a toothpick inserted closer to the middle comes out clean.
Remove from the oven. While the cake is slightly warm and cool enough to touch place a plate on the top. Invert the cake. Wiggle the pan free from the cake with very slight movements evenly around the pan. You want to be gentle so the cake will come out perfect!
GUINNESS CHOCOLATE GLAZE
1/2 cup butter 2 tbsp. cocoa 1 cup sugar 1/4 cup water 1/4 cup Guinness
In a small saucepan over medium heat combine the butter, water, cocoa and sugar. Bring to a boil and continue boiling for about 5 minutes. Mixture will thicken up. Stir often.
Remove from the the heat and stir in the Guinness. Let the sauce sit until it reaches room temperature. It will thicken up as it cools.
Just before you are ready to serve the cake (30 minutes before) brush or spoon the sauce on to the outside of the cake. Letting the sauce soak in. Serve & Enjoy!!
Store any uneaten pieces in an airtight container in a cool dry place or the fridge.
HAPPY ST. PATRICK'S DAY EVERYONE!!!!!