Chocolate Stout Bundt Cake

By GwennW

Ingredients

• Cake:
• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup Dutch process unsweetened cocoa powder
• 2 cups All Purpose Flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoons salt
• 2 large eggs
• 2/3 cup sour cream
• 1 tsp. pure vanilla extract
• Chocolate Ganache:
• 1 cup (6 ounces) chopped semi-sweet chocolate or chocolate chips. ( Hershey's Special Dark chocolate-it gives you a dark chocolate flavoring, without the bitterness.)
• 1/2 cup (4 ounces) plus 1 TBSP. heavy cream
• 1 T. Godiva milk chocolate or white chocolate liquor or Kahlua, Bailey's etc.

Details

Servings 12

Preparation

Step 1

Cake:

Generously spray a bundt pan with Baker's Joy, being sure to get into all of the nooks & crannies). Pre-heat oven to 350 degrees.

Bring 1 cup stout and 1 cup of butter to simmer, in a large, heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda & salt in a large bowl to blend. Using an electric mixer, beat eggs, sour cream & vanilla in a large mixing bowl to blend. Add slightly cooled stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on low speed to incorporate the dry ingredients into the wet.

Using a rubber spatula, fold the batter by hand until completely combined. Pour batter into the prepared bundt pan. Bake cake until tester inserted in the middle comes out clean. *The original recipe stated approx. 35 minutes--my oven took 50 minutes. Cool pan completely in the pan, placed on a wire cooling rack. When cooled, turn out onto wire wrack and drizzle with ganache.

Ganache:

Combine the chocolate, cream & liquor in a microwave safe bowl and heat until the cream is very hot, but not simmering. Remove from the microwave and stir until the chocolate melts and the mixture is smooth. If you find your chocolate is a bit lumpy or grainy--run it through a fine mesh strainer. Spoon the glaze over the cake (cake should be on a wire wrack, with a foil lined cookie sheet underneath).
Optional: top with grated white & milk chocolate for an extra special touch.