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 and the ice cream.
Preparation time: 30 minutes Baking time: 40–45 minutes
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
1 cup granulated sugar
¾ cup (14 fl oz /414 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
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 (8 fl oz/237 ml) heavy cream ½ cup (4 fl oz/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.
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 with Doppelbock Ice Cream.
Doppelbock Ice Cream
Preparation time: 45 minutes
Chilling time: 2 hours to overnight Serves: 6 1 cup (8 fl oz/237 ml) heavy cream ½ cup (4 fl oz/118 ml) doppelbock 1 tsp orange zest 1 tsp pure vanilla extract 4 egg yolks ½ cup sugar
Combine the heavy cream, doppelbock, orange zest, and vanilla in a saucepan over medium heat and bring to a boil. Remove from the heat.
In a separate bowl, whisk together the egg yolks and the sugar. Add a couple of spoonfuls of the warm cream mixture to the eggs and sugar and stir. You need to warm up the eggs without scrambling them. Add another ¼ cup of cream mixture to the eggs and stir.
Stir the egg and cream mixture into the remaining cream in the saucepan. Stir well. Return the pan to the heat and bring the mixture to a boil. Cook, stirring constantly, for another minute and then remove from the heat. Transfer the ice cream mixture to a cold bowl and chill for 20 minutes in the refrigerator.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions. Place the ice cream in an airtight container and freeze for at least 2 hours. Serve with Doppelbock Buttermilk Bundt Cake.
Paulaner Brauerei Salvator (Munich, Germany), Brauerei Aying Ayinger Celebrator (Aying, Germany)