Chocolate Stout Cake

1 cup stout such as Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

Cake prep:

  • Preheat oven to 350°F.
  • Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies.
  • Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  • Add cocoa powder and whisk until mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add stout-chocolate mixture to egg mixture and beat just to combine.
  • Add flour mixture and beat briefly on slow speed.
  • Using rubber spatula, fold batter until completely combined.
  • Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes.
  • Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

Ganache:

  • For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Drizzle over the top of cooled cake.

Source

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