Recipes, re-invented from cooking shows
Dragon Stout Mango Bundt Cake
Prep. Time:
Baking Time:
Total Time:
35 mins
1 hour
3 hours 15 mins
Serves:
One 10- to 12-cup bundt cake (14 slices)
Connie created this dish for Great British Bake Off ™ Series 17. Her homage to the Caribbean uses Jamaican Dragon Stout for a deep chocolate sponge with a licorice note the judges found fascinating, glossed with chocolate ganache and ringed with fresh mango. This version fixes the slight overbake by...
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Ingredients
FOR THE PAN RELEASE PASTE: 2 Tbsp unsalted butter, very soft 1 Tbsp neutral oil 2 Tbsp unsweetened cocoa powder
FOR THE DRAGON STOUT SPONGE: 1 cup Dragon Stout (Jamaican stout) 2 sticks (16 Tbsp) unsalted butter, cubed ¾ cup natural unsweetened cocoa powder 1¾ cups granulated sugar ¾ cup sour cream, at room temperature 3 large eggs, at room temperature 2 tsp vanilla extract 2¼ cups all-purpose flour 1½ tsp baking soda ½ tsp baking powder ¾ tsp fine salt
FOR THE CHOCOLATE GANACHE: 8 oz bittersweet chocolate (60–70%), finely chopped Pinch fine salt 1 cup heavy cream
TO SERVE: 2 large ripe mangoes, peeled and cut into wedges
EQUIPMENT: 10- to 12-cup light-colored aluminum bundt pan Pastry brush Large saucepan Whisk Sieve Instant-read thermometer Wire rack Thin offset spatula Clean dish towel Heatproof bowl Sheet pan Serving plate
Method
STEP 1: PREPARE THE PAN
Heat the oven to 325°F (300°F if your bundt pan is dark nonstick). Mash the soft butter, oil and cocoa powder into a smooth paste. Use a pastry brush to work it into every flute and around the center tube, leaving no bare metal. Tip out any pooled paste, then refrigerate the pan while you make the batter.
STEP 2: MAKE THE STOUT BASE
Warm the Dragon Stout and butter in a large saucepan over low heat until the butter melts. Take the pan off the heat and whisk in the cocoa powder and sugar until smooth.
STEP 3: ADD THE SOUR CREAM AND EGGS
Whisk the sour cream, eggs and vanilla extract together, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and salt together through a sieve, then whisk into the wet mixture until just smooth. The batter will be thin; do not add more flour.
STEP 5: FILL THE PAN
Pour the batter into the chilled pan and tap it firmly on the counter twice to settle it into the flutes.
STEP 6: BAKE BY TEMPERATURE
Bake for 50–60 minutes, checking from 45 minutes (5 minutes earlier in a dark pan). The cake is done when an instant-read thermometer reads 200–205°F in the thickest part and a skewer comes out with a few moist crumbs. Take it out then. Don't add extra minutes to be safe: the release paste frees the cake, not a drier crumb.
STEP 7: TURN OUT AT 10 MINUTES
Set the pan on a wire rack and rest it for exactly 10 minutes. Run a thin offset spatula around the center tube and the outer rim, invert onto the rack and lift the pan away. If the cake doesn't drop, lay a hot, damp dish towel over the pan for 2 minutes and try again.
STEP 8: COOL COMPLETELY
Cool for about 1½ hours, until the center reads 75°F or below, or the ganache will slide off. The unglazed cake keeps for two days, well wrapped.
STEP 9: MAKE THE GANACHE
Put the chocolate and salt in a heatproof bowl. Bring the cream to a simmer, pour it over, rest for 3 minutes, then stir until smooth and glossy. Cool, stirring now and then, until thick but pourable, about 90°F.
STEP 10: GLAZE THE CAKE
Set the cake on the wire rack over a sheet pan. Pour the ganache slowly around the crown so it runs down the flutes. Let it set for 20 minutes, then move the cake to a serving plate.
STEP 11: ADD THE MANGO AND SERVE
Just before serving, arrange the mango wedges around the sides of the cake. Adding them at the last minute keeps the juice from running into the ganache.
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Instructions
FOR THE PAN RELEASE PASTE:
2 Tbsp unsalted butter, very soft
1 Tbsp neutral oil
2 Tbsp unsweetened cocoa powder(/interesting-ingredients/unsweetened-cocoa-powder)
FOR THE DRAGON STOUT SPONGE:
1 cup Dragon Stout (Jamaican stout)
2 sticks (16 Tbsp) unsalted butter, cubed
¾ cup natural unsweetened cocoa powder
(/interesting-ingredients/unsweetened-cocoa-powder)1¾ cups granulated sugar
¾ cup sour cream, at room temperature
3 large eggs, at room temperature
2 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)2¼ cups all-purpose flour
1½ tsp baking soda
½ tsp baking powder
¾ tsp fine salt
FOR THE CHOCOLATE GANACHE:
8 oz bittersweet chocolate (60–70%), finely chopped
Pinch fine salt
1 cup heavy cream
TO SERVE:
2 large ripe mangoes, peeled and cut into wedges
EQUIPMENT:
10- to 12-cup light-colored aluminum bundt pan
Pastry brush
Large saucepan
Whisk
Sieve
Instant-read thermometer
Wire rack
Thin offset spatula
Clean dish towel
Heatproof bowl
Sheet pan
Serving plate
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 325°F (300°F if your bundt pan is dark nonstick). Mash the soft butter, oil and cocoa powder into a smooth paste. Use a pastry brush to work it into every flute and around the center tube, leaving no bare metal. Tip out any pooled paste, then refrigerate the pan while you make the batter.
STEP 2: MAKE THE STOUT BASE
Warm the Dragon Stout and butter in a large saucepan over low heat until the butter melts. Take the pan off the heat and whisk in the cocoa powder and sugar until smooth.
STEP 3: ADD THE SOUR CREAM AND EGGS
Whisk the sour cream, eggs and vanilla extract together, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and salt together through a sieve, then whisk into the wet mixture until just smooth. The batter will be thin; do not add more flour.
STEP 5: FILL THE PAN
Pour the batter into the chilled pan and tap it firmly on the counter twice to settle it into the flutes.
STEP 6: BAKE BY TEMPERATURE
Bake for 50–60 minutes, checking from 45 minutes (5 minutes earlier in a dark pan). The cake is done when an instant-read thermometer reads 200–205°F in the thickest part and a skewer comes out with a few moist crumbs. Take it out then. Don't add extra minutes to be safe: the release paste frees the cake, not a drier crumb.
STEP 7: TURN OUT AT 10 MINUTES
Set the pan on a wire rack and rest it for exactly 10 minutes. Run a thin offset spatula around the center tube and the outer rim, invert onto the rack and lift the pan away. If the cake doesn't drop, lay a hot, damp dish towel over the pan for 2 minutes and try again.
STEP 8: COOL COMPLETELY
Cool for about 1½ hours, until the center reads 75°F or below, or the ganache will slide off. The unglazed cake keeps for two days, well wrapped.
STEP 9: MAKE THE GANACHE
Put the chocolate and salt in a heatproof bowl. Bring the cream to a simmer, pour it over, rest for 3 minutes, then stir until smooth and glossy. Cool, stirring now and then, until thick but pourable, about 90°F.
STEP 10: GLAZE THE CAKE
Set the cake on the wire rack over a sheet pan. Pour the ganache slowly around the crown so it runs down the flutes. Let it set for 20 minutes, then move the cake to a serving plate.
STEP 11: ADD THE MANGO AND SERVE
Just before serving, arrange the mango wedges around the sides of the cake. Adding them at the last minute keeps the juice from running into the ganache.
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