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A lighter version of a St. Patrick’s Day favorite, this cake is delicious, moist and full of flavor.
For the cake:
Preheat oven to 350ºF. Liberally grease a 6-cup Bundt pan with cooking spray. Set aside.
In a large bowl, mix flour, sugars, salt, cocoa powder and baking soda and stir well. Add in softened butter, applesauce, vanilla, egg whites and egg and beat with a handheld mixer until fully combined. Using a wooden spoon, fold in Guinness and chocolate chips until batter thickens a bit.
Pour mixture into the Bundt pan and bake for 35–40 minutes, or until a toothpick inserted comes out dry. Let dry on a wire cooling rack before glazing.
For the glaze:
Microwave chocolate, butter and Guinness in a microwave safe dish for about 1 1/2 minutes, stopping to stir at 30 seconds. Using a spoon, drizzle glaze over the cake and dust with powdered sugar. Enjoy!
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