|Mini Bundt Roses|
|I used Double-Dutch Dark Cocoa from King Arthur Flour|
Every month when my book club gathers at a local restaurant, my friend, Kristie, orders a unique type of beer. When we were in Portland, I tried Guinness Chocolate Cake at an Irish Pub and it was delicious. So, I knew right away, what I wanted to make for her birthday cake. A quick internet search revealed this recipe that was widely regarded as producing a five star cake. This cake came together quickly and was, indeed, delicious. Then it was covered in rich ganache – this is where I would change things. Don’t get me wrong, I love ganache, but it really didn’t add much to this cake. If you’re a choco-holic, this is undoubtedly the cake for you, but I like a little more contrast in my cakes. I saw some other recipes with a Bailey’s Butter Cream Frosting – I think I would have preferred that.
|Full-size bundt with ganache inside & out!|
The original recipe makes a 3-layer iced cake. Instead, I made 12 mini rose bundts for the girls, and one large one for us. I brushed the tops of the roses with ganache, and split the larger bundt in the middle and filled it with ganache and brushed the top with more.
This cake has a dense, moist crumb and the most intensely chocolate flavor. And, the Guinness Stout adds a deep malt background flavor. To me, the Ganache was more of the same – same flavor, different texture. I’m not sure the cake needed it at all, but we all enjoyed it.