Lil' Stout Cakes
A Sprinkle of This and That recipe
adapted from Cookie Monster Cooking
Ingredients to make 1 dozen mini bundt cakes:
1/2 cup stout (like a Guinness)
1/2 cup unsalted butter
1/2 cup cocoa powder
3/4 cup flour
3/4 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/3 cup sour cream
Preheat oven to 350 degrees. Spray mini bundt pan or muffin pan with non-stick spray. In a small pot, pour in stout and add butter.
Over medium heat, bring the mixture to a low boil. Stir occasionally. Once mixture begins to boil, add in the cocoa powder. Whisk until smooth. Remove from heat and cool for 15 minutes. In a large bowl, whip egg and sour cream until well combined. Add the cooled stout/butter/cocoa mixture. Mix. Next, add the flour, sugar, baking soda and salt. Mix until well combined. Pour into prepared mini bundt pan or muffin tin. Bake at 350 degrees for 15-18 minutes or until inserting a toothpick comes out clean. Remove from oven and let sit for 3-5 minutes to cool. Then remove cakes from pan onto a wire rack to cool.
Ingredients for Stout Whipped Cream:
1 cup heavy whipping cream
1 cup powdered sugar
2 Tbsp stout beer
1/2 tsp vanilla extract
Whip heavy whipping cream and powdered sugar until stiff peaks form. 15-20 minutes. Add the beer and extract and continue to mix until combined. Top each cooled stout cake with a dollop of Stout whipped cream, chocolate sprinkles and non pareils.