CAMERON’S Doppelbock Buttermilk Bundt Cake with Cameron’s Dopplebock Chocolate Ganache
1 cup unsweetened natural cocoa powder
1 cup (250ml) CAMERON’S Doppelbock Beer
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 beer, 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 (8 fl oz/237 ml) heavy cream
½ cup (4 fl oz/118 ml) CAMERON’S Doppelbock beer
10 oz (283 g) quality dark 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.