Mini Guinness Cakes

mini-guinness-cakes
Photo by Sarah Karnasiewicz
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  • Makes 6 small cakes
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    Nutritional Information

    Per Serving

    • Calories 760 calories
    • Fat 34 g
    • Sat Fat 21 g
    • Cholesterol 125 mg
    • Sodium 570 mg
    • Protein 11 g
    • Carbohydrate 108 g
    • Sugar 64 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 117 mg

Heat oven to 350° F. Lightly grease a 6-cup mini bundt pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and then set aside. In a large bowl, combine the brown sugar, molasses, yogurt, and eggs. Add the butter and whisk until smooth. Add the flour mixture in 3 additions and the beer in 2 additions, beginning and ending with the flour mixture. Do not overmix. Sprinkle in the chopped chocolate and stir just to combine. Divide batter between mini bundt cups and bake until a toothpick inserted in the center of a cake comes out clean, about 40-45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar before serving.

Ingredients

  1. Check 2 cups all purpose flour
  2. Check 2/3 cup cocoa powder
  3. Check 1 1/2 teaspoon baking soda
  4. Check 1/2 teaspoon salt
  5. Check 1 1/4 cup light brown sugar
  6. Check 1/4 cup molasses
  7. Check 1/2 cup Greek yogurt
  8. Check 2 large eggs
  9. Check 3/4 cup butter, melted
  10. Check 1 cup Guinness or other stout beer
  11. Check 1/2 cup semi sweet chocolate chips, chopped

Directions

  1. Heat oven to 350° F. Lightly grease a 6-cup mini bundt pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and then set aside. In a large bowl, combine the brown sugar, molasses, yogurt, and eggs. Add the butter and whisk until smooth. Add the flour mixture in 3 additions and the beer in 2 additions, beginning and ending with the flour mixture. Do not overmix. Sprinkle in the chopped chocolate and stir just to combine. Divide batter between mini bundt cups and bake until a toothpick inserted in the center of a cake comes out clean, about 40-45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar before serving.