- 60 mins
- 120 mins
Ingredients
- 1-1/4 cups (11 oz.) stout, such as Guinness (do not include the foam)
- 1/3 cup dark molasses (not blackstrap)
- 7-1/2 oz. (1-2/3 cups) all-purpose flour
- 2-1/4 oz. (3/4 cup) unsweetened natural cocoa power (not Dutch-processed) more for the pan.
- 1-1/2 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature, more for the pan
- 1-1/2 cups packed light brown sugar
- 3 large eggs, at room temperature (extra large eggs makes it to liquid)
- 6 oz. semisweet chocolate very finely chopped
- FOR THE CHOCOLATE GLAZE (optional)
- 3 oz. heavy cream
- 6 oz. semisweet chocolate chopped
Preparation
Step 1
Make the cake:
Position a rack in the middle of the oven and Preheat the oven to 350°F degrees. Butter a 10/12 cup Bundt pan and then lightly coat with sifted cocoa. Tap out any excess cocoa.
In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the dry ingredients, flour, cocoa, baking power, baking soda and salt.
With a stand mixer and paddle attachment, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes.
Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition.
With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.
Spoon the batter into the prepared pan spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes.
Set the pan on a rack to cool for 20 minutes. (If you let is sit longer, it may break apart when you try to take it out of the pan.) After 20 minutes run a knife around the edges of the cake and invert the cake onto the rack and remove the pan. Let cool until just barely warm. If you are making the cake ahead, wrap it in plastic wrap while still barely warm and without the glaze; it will keep for about a week at room temperature. It can also freeze a well-wrapped cake for up to a month.
Making the glaze:
If you freeze the cake, do not glaze it until you are ready to serve.
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth.. Let cool for 5 minutes before drizzling over the barely warm cake. Let the glaze cool to room temperature before serving.