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.