One Bowl: Guinness Stout Cake with Bailey's Whipped Cream

Here a wonderful St. Patrick's Day dessert. It's one of my bestsellers at the restaurant right now.

Guinness Stout Cake with Bailey's Whipped Cream

1 1/2 c all purpose flour
1 c cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

1 1/3 c Guinness

10 oz butter (2 1/2 sticks), room temperature
1 1/2 c brown sugar
1/2 c molasses
3 eggs

1 c chocolate chips

Ganache glaze
Bailey's Whipped Cream

In a medium-sized bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

Using the paddle attachment of a standing mixer, cream the butter and brown sugar until light and fluffy, about 3 minutes. Slowly add the molasses while the mixer is running on medium speed. Mix until incorporated. Add the eggs one at a time, scraping the sides of the bowl after each addition.

Add 1/3 the flour mixture to the mixer. Mix in low speed then add 1/3 of the Guinness. Continue to add the flour and beer alternately, mixing well after each addition. Stir in the chocolate chips.

Scoop the batter onto well-greased mini bundt pans. Bake at 350F for about 20 minutes, until a toothpick inserted in the cake comes out clean. The recipe makes 12 of these mini bundt cakes; since I only have one of these pans, I bake them in two batches. The batter can sit at room temp while waiting for the first batch to finish baking. .