Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.
Inspired by a recipe in the September 2007 issue of Gourmet Magazine - a slow-burning, sweet and spicy, chile-infused blackberry syrup. It's great in spritzers, cocktails, on toast, in oatmeal, and on and on.
Certainly not the most attractive cake I've ever baked - but right in so many other ways. Deep chocolate flavor, barely set center, indiscernible crumb, thin Muscovado crust...if you can get over how it looks, you'll love it.