Chocolate Stout Mini-Bundt Cakes

• 1 cup granulated sugar
• 3/4 cup flour all-purpose
• 1/3 cup cake flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup unsalted butter slightly softened
• 3 large eggs 150 grams
• 3/4 cup stout beer dark Irish
• 1 1/2 teaspoons vanilla extract
• 1/3 cup granulated sugar
• 2 teaspoons cornstarch
• 1 pinch kosher salt
• 1 cup heavy cream
• 1/3 cup Irish whiskey
• 1/2 teaspoon vanilla bean paste extract, or the seeds scraped from one vanilla bean

1. Preheat the oven to 325 degrees F. Lightly mist the KitchenAid(R) Professional-Grade Nonstick Mini Angel Food Cake Pan with non-stick spray and set aside.
2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the bowl of the KitchenAid(R) Stand Mixer, and whisk to combine.
3. Add in the butter, mixing on medium-low speed, until the mixture resembles damp sand.
4. Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
5. Pour in the beer and add the vanilla. Mix on medium-low speed for about a minute and a half, to aerate the batter and build the cake's structure.
6. Transfer the batter to the prepared pan, and bake for 20 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Allow the cakes to cool in the pan for 20 minutes and then invert onto a wire cooling rack.

sugar, flour, cake flour, cocoa, baking powder, baking soda, kosher salt, eggs, stout beer dark irish, vanilla, sugar, cornstarch, kosher salt, heavy cream, irish whiskey, vanilla bean paste

Taken from www.yummly.com/recipe/Chocolate-Stout-Mini-Bundt-Cakes-2098809 (may not work)