Doppelbock Bundt Cake with Doppelbock Ganache Recipe | Craft Beer & Brewing

Doppelbock Bundt Cake with Doppelbock Ganache Recipe

This fudge-like cake really lets the doppelbock flavor shine through, especially with the hint of orange zest in the ganache.

Sara Dumford 2 years ago

Doppelbock Bundt Cake with Doppelbock Ganache Recipe Primary Image

Preparation time: 30 minutes
Baking time: 40–45 minutes
Serves: 12

Doppelbock Buttermilk Bundt Cake

1 cup unsweetened natural cocoa powder
1 cup doppelbock
2 sticks (1 cup) unsalted butter
½ cup packed brown sugar
2 cup flour
2 tsp baking soda
½ tsp baking powder
1 tsp salt
3 eggs
1 cup granulated sugar
¾ cup (177 ml) buttermilk

Preheat oven to 350°F (177°C). Prepare a Bundt cake pan by spraying it well with nonstick spray. Set aside.

Combine the cocoa powder, doppelbock, butter, and brown sugar in a saucepan over medium heat. Bring to a simmer stirring constantly. Be careful not to let the mixture boil over. When the butter is completely melted, remove from the heat and set aside to cool slightly.

Mix the flour, baking soda, baking powder, and salt together in a bowl. In a separate bowl, combine the eggs, granulated sugar, and buttermilk and mix on medium speed until well blended. Add the dry ingredients to the egg and sugar mixture and mix until just combined. Add the slightly cooled doppelbock mixture. Stir together until combined and uniform in color.

Pour the batter into the prepared Bundt pan. Do not fill the pan more than two-thirds full. Bake until just set, 40–45 minutes. Cool on a rack for 15 minutes. Turn out onto a plate and top with the Doppelbock Ganache.

Doppelbock Ganache (The icing on the cake!)

1 cup (237 ml) heavy cream
½ cup (118 ml) doppelbock
10 oz (283 g) quality bittersweet chocolate, pieces or chopped
½ tsp orange zest

While the cake bakes, make the ganache by heating the cream, doppelbock, and chocolate over medium heat to a simmer. Add the orange zest. Cook, stirring well to make sure the ganache is smooth and well-mixed, about 3 minutes. Remove from the heat and chill for at least an hour in the refrigerator before using.

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Pour the ganache along the top of the cake, allowing the ganache to drip down the sides of the cake. Allow the cake to set for 30 minutes in the refrigerator before slicing and serving.

Beer suggestions: Paulaner Brauerei Salvator (Munich, Germany), Brauerei Aying Ayinger Celebrator (Aying, Germany), EPIC Double Skull Doppelbock (Salt Lake City, Utah), Wasatch Devastator (Park City, Utah).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing Magazine®’s 2015 issue of Cooking With Beer. Order your copy today!

PHOTO: MATT GRAVES

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