Goodness me, can any else believe that there are only 5 more sleeps until Christmas, it’s so exciting! I love how busy, relaxing and fun filled this time of the year is, I find that I tend to bake a lot during the silly season I find quite calming potting in the kitchen while everyone else runs around - hehe and you get to try everything first! These oh so cute Mini Chocolate Guinness would be the perfect treat for any Christmas celebration - they would be so lovely served with some delicious fresh summer berries and vanilla ice cream. x
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Mini Chocolate Guinness Bundt Cakes

250g unsalted butter
250 ml (1 cup) Guinness
3/4 cup cocoa powder, sifted
2 1/4 cups plain flour, sifted
2 teaspoons baking soda
2 cups caster sugar
2 medium eggs
150 ml sour cream
1 tablespoon vanilla essence
Preheat oven to 180C, lightly spray your mini bundt pans with cooking spray.
In a small saucepan add butter, cocoa and Guinness and warm over a medium to low heat, stirring until butter has melted. Set aside for 5 to 10 minutes to cool slightly.
Add flour, baking soda and sugar to a large mixing bowl and whisk together until combined. Pour in the chocolate and Guinness mixture, and mix on a low speed, add the vanilla, eggs and sour cream – increase the speed and beat until well combined. The batter should be thick and dark chocolate in color.
Using a piping bag (or zip lock bag with a corner cut off) pipe the chocolate batter into the prepared tins and bake for around 20-25 minutes or until a skewer comes out clean.
While the cakes are still warm, very gently ease them out of the tins with a wooden skewer – they’re easier to remove while warm. Allow to cool completely on a wire rack before sprinkling with icing sugar to serve.