Chocolate Guinness Bundt Cake with Whiskey Whipped Cream

Name: Chocolate Guinness Bundt Cake with Whiskey Whipped Cream
Total time: 95
Yield: 10
Ingredients: 2 cups all-purpose flour; 1.5 cups white sugar; 0.5 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.75 cup Irish stout beer (such as Guinness®); 0.75 cup buttermilk; 0.5 cup butter, melted and cooled; 1 cup heavy cream; 1 tablespoon powdered sugar; 1 tablespoon whiskey

Recipe by Jill Lightner from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

10 servings

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2 cups all-purpose flour
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1.5 cups white sugar
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0.5 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1 teaspoon baking powder
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0.25 teaspoon salt

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0.75 cup Irish stout beer (such as Guinness®)
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0.75 cup buttermilk
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0.5 cup butter, melted and cooled
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1 cup heavy cream
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1 tablespoon powdered sugar
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1 tablespoon whiskey

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.