All That's Left Are The Crumbs

Friday, March 20, 2020

Chocolate Guinness Bundt with Yogurt Glaze ~ #TheCakeSliceBakers

This Chocolate Guinness Bundt is da bomb! But the real surprise is in how

easy it is to make. Baking a cake doesn't have to be difficult.

The Cake Slice Bakers continue to bake from The New Way To Cake by Benjamina Ebuehi. This book is fast becoming a favorite with the group, and I would highly recommend it to anyone who is looking for a new cookbook.

Our choices for March 2020 were Pecan & Burnt Honey Cake, Citrus Poppy Seed Cake and Chocolate Guinness Bundt with Yogurt Glaze. Every month the struggle is real to narrow it down to one cake. As St. Patrick's Day was coming up I choose the Chocolate Guinness Bundt with Yogurt Glaze, and wow, it was amazing.

Hands down, this has to be one of the easiest cakes I have ever made. Even when mixing the cake you only require a whisk. But don't let the ease of baking this cake make you have any doubts about the flavor and texture of this bundt cake, it has a rich chocolate flavor, it is nice and moist from the added yogurt, the crumbs is nice and delicate, and it keeps really well.

At first I wondered about the glaze because it is only yogurt and powdered sugar, and how would those two flavors go together. I will say that I did have to add a little milk to my glaze as it was very thick, but it really is a great contrast to the sweetness of the chocolate. I choose to serve it on the side in case anyone did not care for the glaze on their piece of cake. I will definitely be baking this cake again and again, and next time I will substitute some brewed coffee for the Guinness.

Chocolate Guinness Bundt with Yogurt Glaze
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Ingredients
Cake ~

225g (1 cup) unsalted butter
240ml (1 cup) Guinness Stout
55g (½ cup + 3 tablespoons) cocoa powder
250g (2 cups) all-purpose flour
350g (1¾ cups) sugar
8g (1½ teaspoons) baking soda
½ teaspoon salt
2 eggs
200 ml (¾ cup) plain yogurt

Glaze ~

200ml (¾ cup) plain yogurt
20g (3 tablespoons) powdered sugar

Preparation
Cake ~

Preheat the oven to 180℃ (350℉).
Spray a 10-cup bundt pan with baking spray.
Add the butter and Guinness to a small saucepan, and simmer until the butter has melted.
Remove from the heat and whisk in the cocoa powder until smooth.
In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
In a medium bowl, mix together the eggs and yogurt to combine before stirring in the Guinness mixture.
Pour the liquids into the dry ingredients and whisk briefly by hand to ensure there are no lumps.
Pour the batter into the prepared bundt pan and bake for approximately 40 minutes, or until a cake tester comes out clean.
Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack.

Glaze ~

In a small bowl mix together the yogurt and powdered sugar, ensuring there are no lumps.
Add a small amount of milk to achieve a pourable consistency if necessary
Pour the glaze evenly over the cake before serving.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for March 2020 were ~

Pecan and Burnt Honey Cake

Citrus Poppy Seed Cake

Chocolate Guinness Cake with Yogurt Glaze

Thursday, February 20, 2020

Flourless Chocolate-Chili Cake ~ #TheCakeSliceBakers

“If it were easy to resist, it would not be called Chocolate Cake.” - Maryrose Wood

The Cake Slice Bakers are baking their second cake from The New Way To Cake by Benjamina Ebuehi. So far we are loving the cakes in this book, and I have such a hard time choosing which one I want to bake from the choices each month.

Our choices for February 2020 were Hidden Pear Cake, Cardamom Cake with Mulled Wine Jam, and Flourless Chocolate-Chili Cake. I really couldn't choose between two of the cakes, so I baked both. I am sharing the Flourless Chocolate-Chili Cake today, and will share the other cake in a few days.

Whilst this cake was super easy to put together, I will definitely use a different method to get to the end result in future. The problem I ran into was that once the chocolate and butter had melted, I added the coffee and vanilla and it immediately seized. No amount of stirring or whisking fixed the problem. I decided to just keep going, and although the end result was fine, it did not sit well with me. Next time I will allow the chocolate mixture to cool, add at it to the egg mixture, then pour in the coffee mixture, and gently fold to combine and hope that fixes the problem.

I really enjoyed the kick of heat in the cake, but I think it would also be delicious without the cayenne and instead it could be served with some raspberries or raspberry sauce.

Flourless Chocolate-Chili Cake
Printer Friendly Recipe

Ingredients

190g (¾ cup plus 1 tablespoon) unsalted butter
190g (2 cups) 70% dark chocolate
1 teaspoon cayenne pepper powder
75ml (Scant ⅓ cup) espresso or strong coffee, cooled
½ teaspoon vanilla extract
3 eggs
135g (⅔ cup) superfine/caster sugar
½ teaspoon flaky sea salt
10g (2 tablespoons) cocoa powder, to dust

Preparation

Preheat the oven to 180℃ (350°F).
Spray a springform or loose-bottomed 20cm (8-inch) cake pan with baking spray and line the bottom with parchment paper.
Melt the butter, chocolate and cayenne pepper in a small saucepan.
Once the chocolate has melted, remove from the heat and stir in the coffee and vanilla: let it cool.
Using a stand mixer or electric whisk, whisk together the eggs and sugar for 3 to 5 minutes, or until thick, pale and fluffy.
Pour the chocolate mixture into the eggs, add the salt and fold gently to combine.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake is just baked with a slight wobble in the middle.
Remove from the oven and allow the cake to cool completely (as it cools, the surface will crack, and this is what we want!)
Use a small sieve to dust generously with cocoa powder before serving.