Yield:产生1个大邦特蛋糕或12个微型邦特蛋糕。
Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.
Make Ahead Tips
蛋糕用塑料紧紧包裹，持续一周，或者您可以将其冷冻长达一个月。如果您要把蛋糕放在前方，请在没有釉的情况下将其包裹起来。如果您打算冻结蛋糕，请不要釉，直到准备好食用或赠送它为止。
我第一反应者做了这个蛋糕在我的公司mmunity. Every year I usually make Guinness cupcakes with Baily’s buttercream but I thought this year I would try this recipe. I won’t know how it tasted but it seems a little wet and dense. It did not raise very well and looks kind of flat. Usually at 5000+ feet I have the opposite problem. I substituted some of the cream in the glaze with Baileys (1/4 cup) and since I used up my semisweet baking bar for the cake, I had to use a Hershey bar for the ganache. It looks good and smells delicious. Maybe next time I will cut back slightly on the stout. I did not count the head in the 1 1/4 cup and let it sit out for about 20 minutes but it still adds liquid. I wish I could include a picture because it look beautiful. I hope it tastes as good as it looks!
爱它。在我当地的商店找不到糖蜜，所以我改用了龙舌兰。味道非常丰富，就像啤酒一样苦乐参半和乳脂状。我吃过的最好的巧克力蛋糕之一。
Amazing flavour and wonderful texture. Does anyone have a problem with the cake slices crumbling? Just a bit messy. Didn’t bother with the glaze. Freezes well.
我从未做过我不喜欢的精美烹饪食谱，而这个邦特蛋糕也不例外。这个蛋糕很棒，它富含巧克力味和湿润。我强烈推荐巧克力釉。我肯定会再次制作这个蛋糕。
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