Guinness Bundt Cake With Salted Caramel

Guinness Bundt Cake With Salted Caramel 

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All I can say about this cake is wow…

It was everything I expected and more.

Moist cake with a sticky salty covering!


1 cup of Guinness 
227g butter
¾ cup cocoa
2 cups plain flour (All purpose)
2 cups caster sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
¾ cup sour cream
1 teaspoon vanilla essence
(see the homemade vanilla essence recipe on my blog)
Salted Caramel Icing
75g butter
½ cup packed dark and light brown sugar
⅓ cup double cream
Pinch of salt
¼ teaspoon vanilla essence
⅔ cup sifted icing sugar
Sea salt granules
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Preheat over to 170 degrees.

Grease and flour your bundt tin

In a pan and using a medium heat, bring the Guinness, butter and cocoa to a light boil, whisk until smooth.
Remove from the heat and leave to cool until it’s just warm.
Beat together the eggs, sour cream and vanilla.
Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
Add the dry ingredients and beat until just combined.
Pour into bundt pan.
Bake for 55-60 minutes or until the cake comes away from the bundt tin.
I removed from the tin straight away.
Cool completely on cooling tray.
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In a pan, bring the butter, sugar, cream and salt to a rolling boil, stirring constantly.
Boil for one minute, stirring constantly.
As you remove from the heat, add the vanilla.
Add half of the icing sugar and whisk.
Continue to add the icing sugar a spoon at a time and whisk until it’s the right thickness.
Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
Pour over the cake and sprinkle with sea salt crystals.
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More details about cake club can be found at
My inspiration for this cake came from this link


3 Comments Add yours

  1. Ian Feber says:

    Wow! What a fantastic looking cake. Great pictures, I can almost taste it. Yummy…

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