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Chocolate Guinness Bundts with Speculoos Glaze

St Paddy’s day is round the corner and as I’m such a big fan of Guinness, I decided to rustle up a new bundt cake flavour for the occasion.

I’ve made a chocolate Guinness cake before and I absolutely love it! Usually the chocolate Guinness sponge is paired with cream cheese icing, however I thought I would try something a little different.

I’ve still got some speculoos spread remaining from the sticky gingerbread cake I made in February, I’m obsessed with the gorgeous spiced biscuit flavour so I thought I’d combine the two. The result was so delicious that I had to share the recipe. This recipe makes 15 individual bundt cakes but you could also make this into one large bundt cake.


Chocolate Guinness Sponge

  • 250ml Guinness
  • 250g unsalted butter, cubed
  • 75g cocoa powder
  • 400g golden caster sugar
  • 145ml sour cream
  • 2 large eggs
  • 1 tbsp vanilla bean paste
  • 275g plain flour
  • 2½ tsp bicarbonate of soda

Speculoos Glaze

  • 50g speculoos biscoff spread, such as Lotus spread
  • 125g icing sugar
  • 2 tsp maple syrup
  • 1/8 tsp vanilla bean extract
  • 3 tbsp milk
  • 10-15 Lotus biscuits to decorate


  1. Preheat the oven to 180°C and line your bundt tin with melted butter and flour. For tips on making sure your bundt cakes come out perfectly, check out my 5 tips here.
  2. Pour the Guinness into a large heavy based saucepan, add the cubed butter and heat until the butter’s melted.
  3. Whisk the cocoa powder and sugar into the butter mix. In a stand mixer with the whisk attachment, beat the sour cream with the eggs and vanilla on high for 2 minutes.
  4. Pour the egg mixture into the cocoa and butter mixture and whisk until smooth.
  5. Pour in the flour and bicarb and fold into the mixture until smooth.
  6. Spoon the cake batter into the greased bundt tin, filling two thirds of the mould. Bake for 12-14 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes before turning out on a wire rack. Leave to cool completely.
  7. For the speculoos glaze, in a medium bowl whisk together the speculoos spread, maple syrup and icing sugar until smooth. Gradually add a little milk at a time until the glaze is thick but runs off the spoon, you don’t want the glaze to be too runny as it will all slide off the bundt cake!
  8. Using a spoon, pour the glaze on the top of the bundt cakes, letting it drip down the sides naturally.
  9. For extra decoration, Crush up the Lotus biscuits and sprinkle over the top of the bundt cakes whilst the glaze is still wet.
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