Chocolate Stout Cake
Source: Smitten Kitchen
This moist cake is topped by a simple and rather classy ganache. When I originally made this cake, I actually doubled the recipe for three birthday cakes. It’s very moist and very chocolately, and quite easy to make. I ended up using one bundt pan, one tart pan, and one springform pan (the picture shows the results from the tart pan).
Makes about: 1 bundt pan (or 1 tart pan+1 regular cake pan)
Prep time: 15 minutes
Bake time: 35 minutes
1 cup stout (I used Guinness)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 ½ tsp baking soda
¾ tsp salt
2 large eggs
2/3 cup sour cream
6 oz semisweet chocolate chips
6 tbsp heavy cream
¾ tsp instant coffee granules
Bundt pan or other baking pan, well-greased.
1. Preheat oven to 350F.
2. Melt the butter with the stout over low-medium heat.
3. Add cocoa powder and whisk until the mixture is smooth. Set aside.
4. In a separate bowl, beat together eggs and sour cream.
5. Add the cocoa/butter/stout mixture to the eggs and cream and beat until combined.
6. Add in flour, sugar, baking soda and salt and mix until combined.
7. Pour batter into prepared pan.
8. Bake for about 35 minutes, or until a knife inserted into the center comes out clean. Let cake cool before attempting to remove from the pan.
9. To make the ganache, melt together the chocolate, heavy cream, and coffee over low-medium heat. Drizzle over the cooled cake.