Chocolate Stout Cake
1 cup stout (I used Young’s Double
Chocolate)
1 cup unsalted butter
¾ cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
6 tablespoons sour cream
6 ounces semisweet chocolate chips
6 tablespoons heavy cream
¾ teaspoon instant coffee granules
Cake prep:
Preheat oven to 350°F. Spray a bundt pan. 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 ¾
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 10 minutes. Turn cake out onto rack and cool completely.
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.