• Preheat oven to 350 Deg. F. Grease either a 6 space mini bundt pan or a 12 cup bundt pan generously with butter, making sure it’s well covered
• Melt the butter with the Guinness in a saucepan over medium heat, once the butter is melted bring to a simmer and remove from the heat. Whisk in the cocoa powder and keep stirring until the mixture is thickened and all the cocoa powder is fully mixed in. Set aside to cool
• Sift together the flour, sugar, espresso powder, baking soda and salt.
• In a bowl of a stand mixer whisk together the yogurt and eggs until combined, add in the cooled butter-Guinness mixture and vanilla extract and mix again until thickened.
• Add in the flour mixture and mix on low until just combined.
• Pour into prepared pan, distributing evenly in the mini pan, just slightly over half full in each space ( or all the batter if using a 12 cup bundt pan) and bake for 20-25 min until done. (30-35 if using larger pan)
• Cool for 10 min in pan and using a small spatula gently pull away sides to make sure they aren’t sticking. Invert the pan using a wire cooling rack and gently lift the bundt pan away. Cool completely before frosting.

For the Caramel Sauce :

• Slightly heat up the sauce (Microwave for 30 seconds in a glass bowl is fine) and add in 1 tablespoon of the whiskey and stir well. Taste and add in the other tablespoon if desired. Drizzle over frosted cakes.
• Notes: I only have one 6-space mini bundt pans so I had to make the cakes in two batches. I let the pan fully cool down, washed it and re-greased it before baking the second batch. I kept the remaining batter at room temperature. The second batch of cakes rose just as well as the first did.