Chocolate Guinness Bundt Cake

Ingredients:

Directions:

1. Preheat the oven to 325 degrees F.
2. Prepare the cake. Add the sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt to the bowl of a stand mixer. Mix on low until ingredients are well combined.
3. Add the eggs, sour cream, beer, milk, oil, and vanilla extract to a large mixing bowl and whisk until well combined.
4. Pour into the dry ingredients and mix until just incorporated on low speed. Do not beat or overmix.
5. Generously grease a bundt pan with cooking spray then pour the batter into the pan.
6. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for about 15 minutes then invert onto a cooling rack to remove the cake from the pan and let cool completely.
8. Prepare the salted caramel. Add the sugar and water to a saucepan and whisk together Cook on medium low heat until the sugar is completely dissolved, about 7-10 minutes.
9. Add the cubed butter and let melt while the mixture comes to a slow boil over medium-high heat. Continue cooking until the mixture turns a golden brown, almost copper color, about 12-15 minutes. Do not stir during this process, let it slow boil.
10. Remove from the heat and immediately whisk in the heavy cream and whisky. The caramel will bubble up and steam – be careful to not burn yourself. Keep stirring until smooth.
11. Add the vanilla and salt and stir to combine. Set aside and let cool for about 20 minutes. If the caramel is not as thick as you would like, refrigerate to speed up the cooling process and thicken.
12. Prepare the buttercream. Add the butter to the bowl of a stand mixer and beat on medium speed until smooth. Reduce the speed to low and gradually add the powdered sugar. Beat until completely combined.
13. Add the Bailey’s, milk, vanilla, and salt and beat until smooth.
14. Add the melted chocolate and beat until smooth. Then increase the speed to medium and beat until well combined, light, and fluffy.
15. Scoop onto the cake and frost the top and sides. Set aside.
16. Drizzle the caramel sauce over the top and let it drip down the sides.
17. Slice, serve, and enjoy!